Poached Pacific Sardines in Tomato-Ginger Broth with Whole Wheat Penne

Bring a large pot of salted water to a rolling boil and cook the whole wheat penne until al dente, about 9-10 minutes.

While the pasta cooks, place the sardines in their tomato sauce into a small saucepan over medium-low heat.

Stir in the tomato-ginger-basil simmer base and allow the aromatics to bloom, gently warming the fish without breaking the fillets apart.

Once the pasta is ready, drain it thoroughly and fold it directly into the warm sardine mixture, letting the sauce coat every strand of the penne.

Plate immediately in a shallow bowl, ensuring the sardines are arranged elegantly on top.

Finish with a fresh squeeze of lime juice and a dusting of galangal powder to brighten the deep, savory notes of the tomato-based sauce.