In light of the Covid-19 lockdown and the enforced quarantine we are all in, I have decided to re-launch my #TMMKitchen / #TheKitchenBaby (TKB) series. I used to cook a lot when I was still working as a freelance, and post the dishes I would make in my "The Kitchen Baby" recipe site (circa 2012) because cooking was therapy for me. Just simple and yet delicious recipes that does not require a lot of ingredients!

Since I am on the road to trying to find my calm, I feel that I have to put my culinary degree to good use.

"The Kitchen Baby" blog by The Makeup Maven

Yesterday I was craving for pasta. Ok, I'll be honest, it wasn't just yesterday. Carbs is like one of the most basic food group for me so I have been craving for pasta since I was born.

So for today, why not try my Spanish Sardines Pasta for lunch? I made this yesterday and took photos so that I can share with you this recipe today. If not the easiest, it's the fastest recipe you can prepare and cook if you want carbs ASAFP.

If you are a fan of Spanish Sardines, then you would really love this recipe. I have tried several Spanish Sardines pastas in the past, and I have learned that the simpler the better. I will keep this recipe as simple as possible. But if you're feeling fancy and want to get a bit more creative with your dish, you can just toss in like sliced black olives, chili flakes, or even cherry tomatoes.

INGREDIENTS (Yield: 2pax)

• 1 Tbsp Olive Oil
• 2 Tbsps Salted Butter
• Half a head of garlic chopped (you can use less if you don't like it garlicky)
• 1 Tbsp Dried Basil (optional)
• 4 pcs Spanish Sardines (you can use any brand that you like)
• 115g uncooked pasta (cook your noodles according to the instructions)

2. Mince your Spanish Sardines. You can actually use more if you want, but for me, 4 pieces is enough. Set aside.

3. Use a non-stick skillet. It's not really a requirement for this dish, but a non-stick skillet just avoids the garlic from sticking to the bottom and burn. It will make your pasta taste like burnt garlic. Set your fire to low.

4. Add your olive oil and salted butter.

5. Just before the butter fully melts, add your garlic and saute. Don't let the garlic burn!

6. Keep stirring. When it's gotten some color, add your minced sardines and keep sauteing.

7. I love basil! I would have used fresh basil, but dried basil will do. Dried basil is easier to store and you won't be wasting any not like when you use fresh. Also, we will be using only a small amount of basil, and using fresh ones tend to have a lot of leftover. Mix the ingredients well. If you want to get fancy, you can add your tomatoes, olives, or chili flakes in this step.

8. Toss in your cooked pasta, and season with salt and pepper. Toss until all the noodles have been all been coated.

9. Serve with your choice of cheese. For us? We love Parmesan Cheese. I would have preferred to put Parmigiano Reggiano, but I didn't have any on-hand.