Authentic home cooking from Mexico, with US measurements.

Originally published on Cookpad Mexico as Peperoncino con sardinas en aceite y shiso

Peperoncino with Sardines in Oil and Shiso

Name: Peperoncino with Sardines in Oil and Shiso
Total time: 1200 s
Yield: 1 serving
Cuisine: American
Ingredients: 3 1/2 oz pasta (100 g); 1/2 can sardines in oil; 1 clove garlic; 1 dried chile de árbol; 1 tablespoon salt (15 g); 2 tablespoons olive oil (use regular for cooking, extra virgin for finishing); 1 shiso leaf (If you don't have shiso, you can use basil or try other herbs.)

Shinta Japonés @shinta_japones

Monterrey

I often make peperoncino with sardines in oil. I usually use parsley for flavor, but now it's shiso harvest time at my house. Let's cook it with shiso.

Shinta Japonés @shinta_japones

Monterrey

I often make peperoncino with sardines in oil. I usually use parsley for flavor, but now it's shiso harvest time at my house. Let's cook it with shiso.

Saved

Ingredients

20 minutes

1 serving

3 1/2 ozpasta (100 g)
1/2 cansardines in oil
1 clovegarlic
1dried chile de árbol
1 tablespoonsalt (15 g)
2 tablespoonsolive oil (use regular for cooking, extra virgin for finishing)
1shiso leaf (If you don't have shiso, you can use basil or try other herbs.)

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Steps

20 minutes

1

Fresh shiso from my garden.
2

Prepared ingredients.
3

Cook the pasta in 4 cups water (1 liter) with 1 tablespoon salt (15 g). Note: Cook 3 to 5 minutes less than 'al dente.'
4

Heat 1 tablespoon olive oil over low heat.
5

Sauté the garlic, roughly chopped, over low heat.
6

Add one dried chile de árbol, sliced.
7

Tilt the pan to fry well and bring out the flavors of the garlic and chile.
8

When the garlic turns lightly golden, remove the pan from the heat and add the sardines.
9

Add the cooked pasta and a little of the pasta cooking water. The water is already salted.
10

Sauté over medium heat and mix. Add more pasta water as needed until the pasta is 'al dente' and adjust the salt.
11

Let it emulsify. Turn off the heat and add 1 tablespoon extra virgin olive oil for aroma. * Note: Do not heat further after adding the final oil.
12

Serve on a plate and top with chopped shiso. Enjoy.

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Cooksnaps

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Shinta Japonés @shinta_japones

Published in the US on April 18, 2026 14:02

Monterrey

Soy un viejo japones soltero que me gusta cocinar. No me gusta el condimiento preparado, porque no son natural y la mayoria mantiene quimica.También puede encontrarme por clave de "Shinta Japonés" en Youtube.

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