Ingredients
½cupolive oil
1cupfresh bread crumbs
½cupparmesan,grated
1fennel bulb,diced
4clovesgarlic,minced
1cupcrushed tomatoes in thick puree,canned
2ozboneless and skinless sardines,(1 can)
¼cupfresh parsley,chopped
¾tspsalt
½tspfresh ground black pepper
1lbspaghetti
Preparation
In a large frying pan, heat ¼ cup of the oil over moderate heat. Add the bread crumbs and cook, stirring, for about 5 minutes until golden. Remove the crumbs from the pan and toss with the Parmesan. Wipe out the pan.
In the same pan, heat the remaining oil over moderately high heat. Add the fennel and cook, stirring occasionally, for 5 to 10 minutes until golden. Add the garlic and cook, stirring for 1 minute longer.
Stir in the tomatoes and bring to a simmer. Reduce the heat and simmer for about 10 minutes until thick. Add the sardines, parsley, salt, and pepper. Break up the sardines with a fork. Remove from the heat.
In a large pot of boiling, salted water, cook the spaghetti for about 12 minutes until just done. Drain. Toss the spaghetti with the sauce and half of the bread crumbs. Top with the remaining crumbs.
Serve and enjoy.
