This week, just back from the US, has been quite crazy at work and since we haven’t been to the country our stock of fresh veg has turned short quickly, and we’ve eaten a lot of avocado, baby leaves salad, fresh sprouts and tomatoes. Recently also I wasn’t cooking pasta or risotto too much, but I must admit that I shut down a bit on cooking the last few days, and focused on simple dishes. So we’ve been eating pasta a few times! Pasta, like risotto and quiche are an amazing source of imaginative dinners, while being always different, you can make any variations and never eat twice the same thing.  This time I prepared spaghetti with a slightly spicy tomato sauce and sardines. In Japan it is really easy to find good fish, and already “prepared”: 刺身用 for sashimi. Which means no fishbone, no skin, perfect cut, 100% edible, and for me something quite crucial to eat fish: no head, nor fish shape!! Depending on seasons and locations you can find different varieties of fishes, this time I found nice sardines. I prepared a tomato sauce with tomatoes, olive oil, oregano and a little of Japanese 7 spices, then grilled the sardines, and topped the spaghetti.