Pasta con le Sarde

Ingredients

• 1 cup fresh bread crumbs
• 1 fennel bulb, diced
• 2 4 ³/₈- ounces cans boneless and skinless sardines, drained
• ½ teaspoon fresh-ground black pepper
• ¾ teaspoon salt
• ¼ cup chopped fresh parsley
• 1 cup canned crushed tomatoes in thick puree
• + 15 more ingredients
• • 4 cloves garlic, minced
  • 1 fennel bulb, diced
  • 2 4 ³/₈- ounces cans boneless and skinless sardines, drained
  • ¼ cup chopped fresh parsley
  • ½ cup olive oil
  • 1 pound spaghetti
  • ½ cup grated Parmesan
  • ½ cup grated Parmesan
  • 1 cup fresh bread crumbs
  • 4 cloves garlic, minced
  • ½ teaspoon fresh-ground black pepper
  • 1 cup canned crushed tomatoes in thick puree
  • 1 pound spaghetti
  • ¾ teaspoon salt
  • ½ cup olive oil

1. In a large frying pan, heat 1/4 cup of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove the crumbs from the pan and toss with the Parmesan. Wipe out the pan. 2. In the same pan, heat the remaining 1/4 cup oil over moderately high heat. ...

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