2 cans Capitan Del Mar’s Spanish Style Sardines in Soybean Oil, 155g
1/4 cup Doña Elena Extra Virgin Olive Oil, 250g
1 pinch Pure Basics Black Pepper, Cracked 30g
2 tablespoons Mc Cormick Parsley, 80g
1/4 cup Chiz Boy Grated Parmesan Cheese, 350g
1/2 sliced Fresh Lemon Zest
1 Pack San Remo Penne pasta 500g
1/4 cup Cherry tomatoes, sliced
1 head Garlic, minced
1 pinch Pure Basics Rock Salt, 500g

1. In a large pot filled with water, mix 1 tablespoon Pure Basics Salt to the water and bring it to a boil. Cook the San Remo Penne pasta 500g in boiling water until al dente. Remove from heat and drain water then set aside.
2. In a frying pan, put Dona Elena extra virgin olive oil and saute minced garlic on low heat until it sizzles. Add Capitan Del Mar Spanish Style Sardines in Soybean Oil. Season it with salt, pepper, parsley, and parmesan cheese. Continue cooking until well mixed.
3. Remove from heat and transfer to a serving plate. For garnish, add on top sliced cherry tomatoes, parmesan cheese, parsley, and lemon zest.
4. Serve and enjoy!