Capers — Drawing Challenge 2014
Here is my illustration for day 3:
C for Capperi (Capers).
Recipe for Pasta with Baked Sardines*
2 Garlic cloves, crushed and finely chopped
1 tablespoon of capers
1 chilli, finely chopped
A handful of cherry tomatoes, chopped in half
6 sardines, fresh or tinned, cut into large pieces.
Extra virgin olive oil
Step 1: Preheat oven to 180°C and line a deep oven proof dish with aluminium foil. Begin by putting pasta in boiling, salted water. Make sure you drain them very al dente, as they will continue cooking for a few minutes in the oven.
Step 2: In a frying pan, heat a drizzle of extra virgin olive oil and fry the garlic. When the garlic is soft and aromatic, add the cherry tomatoes. Let cook uncovered for about ten minutes, then add the capers and chilli. Make sure the sauce doesn't become too dry.
Step 3: Add the sardines. Add salt to taste and the drained al dente pasta. Stir until combined and transfer the mixture into the aluminium foil lined dish. Seal the foil well and cook for 7 minutes in the oven. Remove from the oven and serve while hot.
*Adapted from Ricette Per Cucinare