Cooking Time: 20 minutes
This is a colorful and delicious bowl.
For 2 servings
- 1 can of Santo Amaro Sardines in tomato sauce
- 2 cups colored short pasta
- 2 pasta sheets for lasagna
- 1 cup cherry tomatoes
- 2 tablespoons Neapolitan sauce
- 1 handful of basil
- 1 handful of almonds
- 1 piece of goat cheese
- Buffalo cheese
- Dried oregano
- Olive oil
- Salt and pepper
The first thing to do is cook the pasta according to the instructions, drain and put to the side. In a processor or blender, add the basil, almonds, a generous piece of cheese, a drizzle of olive oil, salt and mix until obtaining a paste. The pesto is ready!
Take the pasta sheets for the lasagna and add a teaspoon of grated cheese, a drizzle of oil, oregano, and salt and pepper on one side. Cook at 330 degrees F, until crispy.
On a plate, serve a portion of pasta and add a generous tablespoon of pesto and Neapolitan sauce, mix well and pass half of the mixture to a bowl.
Adding the tomatoes, cheese, and more pesto. Serve the sardines over the pasta and bathe with the tomato sauce. Lastly put the pasta sheets in the center and serve.