Life is Not Al Dente

This recipe is in two parts: first, making the fresh pasta, and second, preparing the flavorful sardine and kangkong sauce.

Part 1: Homemade Pasta (Yields about 4 servings)

🥚 Ingredients for Pasta Dough

• 2 cups (about 250g) all-purpose flour or “00” flour (plus extra for dusting)
• 3 large eggs
• 1 tablespoon coconut oil
• 1/2 teaspoon salt

👩‍🍳 Instructions for Pasta Dough

1. Form the well: On a clean, large surface (like a wooden cutting board or countertop), pile the flour and make a well in the center.
2. Add wet ingredients: Crack the eggs into the well. Add the coconut oil and salt.
3. Mix: Gently whisk the eggs with a fork, slowly incorporating flour from the inner edges of the well. Continue until a shaggy dough forms.
4. Knead: Gather the dough and knead it vigorously for 8–10 minutes until it is smooth, elastic, and no longer sticky. It should spring back slightly when poked.
5. Rest: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes (this helps the gluten relax, making it easier to roll).
6. Roll and Cut:
   • Cut the dough into four pieces. Keep the pieces you aren’t working with covered.
   • Flatten one piece of dough with your hand.
   • Using a pasta machine: Feed the dough through the widest setting, fold it into thirds, and repeat a few times. Then, gradually work your way down to a thin setting (usually setting 5 or 6 for spaghetti/fettuccine).
   • Using a rolling pin: Roll the dough as thin as possible.
   • Cut the sheet into your desired pasta shape (e.g., fettuccine, spaghetti, or pappardelle). Toss the cut pasta lightly with flour to prevent sticking.

Part 2: Tomato-Based Sardine and Kangkong Sauce

🥫 Ingredients for Sauce

• 1–2 tablespoons cooking oil (e.g., coconut oil or olive oil)
• 1 medium red onion, sliced or chopped
• 4–5 cloves garlic, minced
• 2 (155g) cans sardines in tomato sauce (do not drain)
• 1/2 cup water or reserved pasta water
• 1/2 bunch kangkong (water spinach), tough stems removed, leaves and tender stalks chopped (about 3 cups)
• Salt and pepper to taste
• Optional: 1/2 teaspoon chili flakes or chopped siling labuyo (bird’s eye chili) for a kick
• Optional: A squeeze of fresh lemon or calamansi juice for garnish

🍲 Instructions for Sauce

1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook until al dente (fresh pasta usually takes only 2–4 minutes). Reserve about 1 cup of the starchy pasta water before draining.
2. Sauté Aromatics: While the pasta cooks, heat the oil in a large skillet over medium heat. Add the onion and sauté until softened (about 3 minutes). Add the minced garlic (and chili flakes, if using) and cook until fragrant (about 1 minute).
3. Add Sardines: Pour in the entire contents of the canned sardines in tomato sauce. Stir gently, breaking up the sardines slightly with the back of your spoon (leave some chunks for texture).
4. Simmer: Stir in the 1/2 cup of water (or pasta water). Bring the sauce to a gentle simmer and let it cook for 3–5 minutes to allow the flavors to blend.
5. Add Kangkong: Add the chopped kangkong leaves and stalks. Cook, stirring occasionally, just until the kangkong has wilted and is tender-crisp (about 2–3 minutes).
6. Combine and Season: Drain the pasta and transfer it directly into the skillet with the sardine sauce. Toss the pasta to coat thoroughly. If the sauce seems too thick, add a little more of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
7. Final Adjustments: Taste and season with salt and pepper as needed. The sardines are already salty, so season carefully.
8. Serve: Transfer the pasta to serving plates immediately. Garnish with a fresh squeeze of lemon or calamansi juice, if desired.

Enjoy your delicious, comforting, and homemade pasta dish!