Spanish Sardines with Rosemary and Capers
April 14, 2011 § Leave a comment
Many a busy weeknight I whip up something fast and furious and this is one of the recipes I go to. The fragrant rosemary leaves and the citrusy notes of capers bring this comfort food up a notch,
not to mention that Spanish sardines (particularly this brand) is an all-time favorite. It’s fuss-free, just throw everything into the pan, and so versatile it can be served in various ways – over rice, pasta or as a sandwich.
What you need:
- Bottled Spanish Sardines
- Dried or fresh rosemary
- Capers, roughly chopped
- Button mushrooms, sliced
What you do:
- Saute the mushroom in a bit of oil from the sardines.
- Add capers, cook for a few minutes until capers has a bit of a crunch.
- Add the sardines, include oil and everything else. Cook a few minutes more. Serve over rice or pasta.