Recipe by Chef Jacquie
Ingredients for Topping
- 1 Tablespoon of extra virgin olive oil
- 1 cup of fine homemade breadcrumbs
In a medium saucepan over medium heat, add and breadcrumbs, sauté until golden brown. Set aside
Ingredients for Sauce
- 2 Tablespoons of extra virgin olive oil
- 5 cloves garlic, chopped
- pinch of red pepper flakes
- 2 cups chopped fresh fennel
- 2 cups crushed tomatoes
- 2 Tablespoons of tomato paste
- 1 Tablespoon of fresh chopped basil
- 4 skinless, boneless sardines
- Cooked spaghetti, al dente
In a large saucepot, over medium heat, add oil, garlic and pepper flakes, sauté for about a minute. Add the fennel, tomatoes, tomato paste, and basil, bring to a boil. Lower heat, cover and let simmer for about 30 minutes, or until fennel is tender. Add the sardines and simmer a few more minutes.
Add pasta to saucepot and toss until covered with sauce, then sprinkle with the breadcrumbs and serve.
