Quinoa & Rice Penne
This delicious pasta recipe combines the rich flavors of sardines and garlic with the delicate texture of quinoa and rice pasta. A sprinkle of breadcrumbs adds a satisfying crunch, while fresh parsley infuses the dish with vibrant color and flavor. Optional grated pecorino or parmesan can be added for a final touch of indulgence. Enjoy a comforting and flavorful meal in just a few simple steps!
— Constant Cookbook
Ingredients
- 250g of Hale & Hearty quinoa and rice pasta
- 4 tablespoons of olive oil
- 1 clove of garlic thinly sliced
- 2 tablespoons of chopped flat leaf parsley
- 1 tin of sardines in olive oil
- 3 tablespoons of Hale & Hearty breadcrumbs
- 1 knob of butter
- Freshly grated pecorino/parmesan (optional)
Instructions
- Put 250 of pasta into boiling water for 7-8 minutes until al dente. Do not overcook
- Heat the olive oil in a large non-stick pan, and fry the garlic gently until it goes light brown
- Add the drained sardines to the pan, and break up with a spoon and mash in with the garlic
- Add a knob of butter; continue to cook for a couple of minutes
- Add the parsley and breadcrumbs, cook for another minute, check for seasoning and add sea salt if necessary
- Drain the pasta, add to the pan, add stir well
Yield
Serves 4
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