VICTORIAS FOODS RECIPE : Sardine Pasta with Sun-Dried Tomatoes and Kangkong

I've been experimenting with various kinds of canned seafood pasta for the longest time but never had the chance to do it with Spanish-style sardines.

When I attended a food tasting session for "A Taste of Negros" event of Victorias Foods Corporation, I had a sort of deja vu with the pasta dish served. I may have experimented on the same ingredients before but Chef Tope edged me out with the use of the sun dried tomatoes and sardines in oil.

Chef Tope Arañador, a young and contemporary Ilonggo chef/owner of PUNOT Restaurant has partnered with Victorias Foods Corporation in creating special recipes.

With this collab, VFC and Chef Tope has created 15 recipes using Victorias Foods signature products - Spanish Style Bangus and Sardines in Soya Oil.

His pasta creation is a fusion of beloved Italian ingredients with local heirloom recipe in the convenience of a de lata - that is Victorias Sardines in Soya Oil.

Ingredients

• 3 cans Victorias Hot Sardines in Soya Oil, drained
• 3 large garlic cloves
• 1 lemon, juice and zest, garnish
• 1/4 cup fresh parsley
• 1 cup sun-dried tomatoes
• 1/2 cup black olives
• 1 Tbsp capers
• 1/3 cup chopped kangkong
• 400 g linguine
• 1/2 tsp salt
• 1/8 tsp cracked pepper
• 1 Tbsp olive oil

Procedure

1. Cook the linguine pasta according to the package instructions.
2. In a skillet over medium fire, heat olive oil then add garlic, sun-dried tomatoes, and the extra oil of the tomatoes.
3. Cook the tomatoes for about five minutes and then turn the heat to low to keep it warm.
4. Flake the Victorias Hot Sardines to desired size and add them to the sun-dried tomato sauce.
5. Mix-in black olives and capers
6. Add lemon juice and stir.
7. Mix chopped kangkong and cook for a minute.
8. Toss the pasta in the sauce mixture.
9. Add some parsley and season with salt and pepper.
10. Garnish with lemon slices and serve.

During the food tasting session, I liked how the pasta had flaked sardines in its "sauce" as well as big chunks of it as toppings. With that you can actually taste how well the canned sardines goes well with the dish plus see its versatility for other pasta or dishes as well.

The kangkong, olives and sun dried tomatoes created a symphony of flavors complementing the sardines. Namit gid! Delizioso!

Victorias Foods Corporation (VFC) is a company primarily engaged in the businesses of canned fish and meat processing. READ MORE

The company introduced its first commercial production of Victorias’ brand Spanish Style Hot Sardines and Hot Bangus in the late ‘70s.

And to maintain freshness, VFC continues to source its meat and fish only from the province of Negros.

Victorias Foods products (Hot Sardines and Hot Bangus on Soya Oil) are available in these supermarkets in Metro Manila, Luzon and Panay as well in various states in the US.

Victorias Foods Recipe Collection

• Bangus Fried Rice
• Misua Sardine with Bokchoy and Patola
• Egg Salad and Sardine Toast
• Bangus Sisig