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| 2 Esslöffel | olive oil |
| 5 | Cloves of chopped garlic |
| 1 Prise | red pepper flakes |
| 2 Tasse | Fennel freshly chopped |
| 2 Tasse | Crushed tomatoes and |
| 2 Esslöffel | tomato paste |
| 1 Esslöffel | basil chopped, fresh |
| 1 Esslöffel | olive oil |
| 1 Tasse | Fine breadcrumbs; (homemade or fresh from a bakery, not pre-packaged such as Colonna's). |
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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.
recipe and it's here as a tribute in honor of Mamma.]
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