Pasta con le Sarde

Pasta con le Sarde
Photo by © Melanie Acevedo

Ingredients

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

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. ...

View full recipe at My Recipes

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