Pasta + Sardines & a Giveaway

drawing is done. Channon has won!
it's been a moment. hello. we've been battling the flu here and only just now getting back into the daily hubbub. one of the things that we're going to add to the craziness of our life already is training. we have a half marathon in the spring to look forward to, and this time, we have some specific goals in mind! when we train we don't have much time in the evenings after work for elaborate meals, so it's usually eating out, pre-prepared meals or really quick put together dishes.

by nature, i am not much of a pasta person, i like noodles, which is the same but not really the same thing. dw loves his pasta and it's something of a treat that we have it at home. this dish is something that he whips up when i'm not in the mood to cook, or when we are pressed for time. it's easy, something that i've touched on before, but jazzed up with verdant peppery arugula, a sharp kick from the olives and capers, but still the homey feel good vibe that only pasta can provide.

the thing with this pasta is that they're Dreamfields Pasta, which has 5grams of digestible carbs, high fiber content and a low glycemic index of 13. personally, it doesn't leave me feeling heavy at the end of the meal. honestly, i haven't seen them in my local grocery stores yet but the good people of Dreamfields are giving away one family pack that consists of one box each of all seven cuts of pasta to one reader. US readers only tho!

i'm not going to get fancy with a raffle circulator, just leave me a comment below with your fave pasta shape by 3pm January 31st and we'll call it a day.

Pasta + Sardines

1/2 box of DreamFields linguine

1 shallot or 1/4 of small red onion, diced

8-10 kalamata olives, pitted & rough chopped

1 TBL capers

handful arugula

juice of half lemon

red pepper flakes

salt/pepper to taste

1 can of sardines in olive oil, we use wild planet

bring a pot of water to boil.

meanwhile, pour the oil from the can of sardines in a saute pan. heat it up and cook up the onions until translucent, season with salt & pepper.

cook pasta according to package instructions, about 8-10 minutes. *salt the water*

drain pasta, saving about 1/2 cup pasta water, and put back into pot. add the sauteed onion mixture to pasta, toss to coat oil all over. one by one, add in the olives, capers and arugula. the heat will slightly wilt them. last add in the actual sardines and gently flake it. prior to serving, squeeze a bit of lemon juice and sprinkle with red pepper flakes.

all opinions expressed in this post are my own, i was not monetarily compensated but this post is sponsored by Dreamfields Food.


congrats Channon!