Pasta con Sarde


Pasta con Sarde
Serves 8-10

1/2 c. plain bread crumbs
1/4 c. chopped, fresh parsley
1/2 c. olive oil + 1 tbs.
1/2 fennel bulb, sliced thin
8 cloves of garlic, minced
1 tin sardines
6 anchovy fillets
pinch of red pepper flakes
1 lb bucatini or spaghetti

Heat 1 tbs olive oil in a saute' pan. Add in the bread crumbs and toast until golden brown. Toss the parsley with the bread crumbs until fragrant. Set aside in a bowl.

Chop sardines and anchovies. 

Heat 1/2 c. of olive oil in a deep saute pan. Add in fennel, cook until soft, about 5 minutes.

Add in garlic and red pepper flakes. Allow to cook until garlic is fragrant. Add sardines and anchovies to the pan and cook over medium-low heat until the fish basically dissolve. 

In the meantime, heat a large pot of salted water over high heat. Cook the pasta until al dente. 

Drain the pasta and toss it into the pan with the sauce. Toss the pasta until it is well coated. If it looks dry, add some of the pasta water. Add in 1/2 of the bread crumbs and mix again. 

Serve pasta topped with remaining breadcrumbs and a fresh drizzle of olive oil. 

Buon Appetito! Happy St. Joseph's Day!