Pasta Recipe #1

I love cooking especially when it comes to seafood and pasta. I don't cook meat at all. For today's brunch, I made an olive oil base pasta with ingredients found in my refrigerator.

Ingredients:
Cooked or left over spaghetti noodles. You can use fetuccine if you like
Olive Oil (the amount depends on the amount of noodles you will add)
2 pcs of anchovies or if you don't have anchovies, you can use sardines in olive oil or spanish style.
2 overriped tomatoes (do not do anything yet to these toms)
1 half of the large bell pepper or 1 small bell pepper, chopped
half of white onions
fresh chopped chives and basil
4 cloves garlic
Asparagus, chopped
4 pcs of sundried tomatoes on olive oil, chopped
1/4th black olives chopped
1/8th cup of capers
ground pepper to taste
Parmeggiano

In a pan over low heat, add olive oil. The amount of olive oil depends on the amount of noodles. However, to keep olive oil as good as possible, do not let it smoke as the higher the heat, the good fats will become transfats. So for this, just add about 1/4th olive oil. Add anchovies or sardine, mash it while cooking then half the tomatoes and squeeze the juice in the pan. While the anchovies or sardine is cooking, chop the remaining tomatoes, set aside. Add garlic, onions, pepper and the tomatoes (not the sundried). Wait for about 30seconds then add asparagus, sundried tomatoes, olives and capers. Add ground pepper and mix. Add noodles. If pasta is too dry, add olive oil. Serve it with shredded or ground parmeggiano.

For this recipe, i was able to cook for 4-5 people however, because it's so good, 3 people or less can gobble it all up in one seating.