Pasta with dried sardines and spring cabbage

 

[Ingredients for 2 servings]

* Spaghetti: 160-200g

* Salt: 16-20g

* Spring cabbage: 1/8 head

* Green onions: 1/4 bunch

* Cherry tomatoes: 6

* Dried sardines: 25g

* Garlic (thinly sliced): 1 clove

* Red chili pepper (chopped): 1/2-1

* Salt and pepper: a pinch

* Olive oil: 3 tablespoons

[Instructions]

1. Roughly chop the spring cabbage. Cut off the roots of the green onions, wash them thoroughly, drain well, and cut into 4cm lengths. If the roots are thick, cut them in half lengthwise. Remove the stems from the cherry tomatoes and wash them.

2. Heat olive oil, garlic, and red chili peppers in a frying pan over medium heat. Once fragrant, add the dried sardines and fry until crispy and slightly browned. Season with salt and pepper.

3. Cook the spaghetti in boiling salted water for slightly less time than specified. Add the spring cabbage 30 seconds before the spaghetti is done and cook together. Drain well in a colander. (Hint) Here, we've cooked it al dente (slightly firm), but cook to your preferred firmness.

4. Add the cherry tomatoes to the frying pan from (2) and sauté together. Mix in the cooked spaghetti from (3), add the chopped green onions, and serve.