| 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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