| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | T | Olive oil |
| 5 | Cloves of chopped garlic | |
| 1 | pn | Red pepper flakes |
| 2 | c | Chopped fresh fennel |
| 2 | c | Crushed tomatoes and |
| 2 | T | Tomato paste |
| 1 | T | Chopped fresh basil. |
| 1 | T | Olive oil |
| 1 | c | Fine breadcrumbs, homemade |
| or fresh from a bakery | ||
| not | ||
| pre-packaged such as | ||
| Colonna's. |
INSTRUCTIONS
1998 St. Joseph's sauce: Heat 2 T. olive oil in large pot. Saute 5 cloves of chopped garlic + a pinch of red pepper flakes. Add 2 cups chopped fresh fennel. Add 2 cups crushed tomatoes and 2 T. paste, 1 T. chopped fresh basil. Cover and let simmer 30 minutes until fennel is very tender. Then add 4 cans of drained, skinless, and boneless sardines. Simmer just a few more minutes. Topping: Heat 1 tablespoon of olive oil. Add 1 cup fine breadcrumbs (homemade or fresh from a bakery, not pre-packaged such as Colonna's). Cook over low heat until golden brown. Cook pasta, top with sauce, then sprinkle with breadcrumbs. Traditional breadcrumb-covered pasta is as important as desserts for this special feast day. Mamma Giglio made it annually for her family. [Mamma Giglio died near Valentine's Day 1998. Her loved ones submitted her recipe and it's here as a tribute in honor of Mamma.] Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 19,
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