Authentic home cooking from Mexico, with US measurements. 
Peperoncino with Sardines in Oil and Shiso
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.
Peperoncino with Sardines in Oil and Shiso
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.
Open in Cookpad AppSteps
- 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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