Pasta Con Le Sarde

Ingredients

• 4-6 tablespoons olive oil (more or less, if needed)
• 1 cup fresh breadcrumb or store-bought dry breadcrumbs or Italian seasoned breadcrumbs
• 1/2 cup freshly grated parmesan cheese (more if needed)
• 1 fennel bulb, diced or 2 medium onions, diced
• 1 cup canned crushed tomatoes in puree

• 2 (4 3/8 ounce) cans boneless skinless sardines, in water, drained (King Oscar or Brunswick)
• 1/4 cup chopped fresh parsley
• 1/2-3/4 teaspoon salt (or to taste)
• 1/2 teaspoon fresh ground black pepper (or to taste)
• sprinkling crushed red pepper flakes (optional)
• 1 lb penne, regata (or any other ridged pasta)

Directions

1. 1

   In a large non-stick frying pan, heat 2-3 tablespoons oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes.

2. 2

   Remove the crumbs from the pan and toss with Parmesan.

3. 3

   Wipe out pan. In the same pan heat the remaining 2-3 tablespoons olive oil over moderately high heat.

4. 4

   Add the fennel or onions, stirring occasionally, until golden, 5-10 minutes. Add the garlic and cook, stirring, 1 minute longer.

5. 5

   Stir in the tomatoes and bring to a simmer. Reduce the heat and simmer until thick, about 10 minutes.

6. 6

   Add the sardines, parsley, salt and pepper. Break up the sardines with a fork.

7. 7

   Remove from the heat.

8. 8

   In a large pot of boiling salted water, cook the pasta until al dente(according to pkg instructions). Drain.

9. 9

   Toss the pasta well with sauce and half of the breadcrumbs.

10. 10

    Top with the remaining crumbs which have been seasoned with Parmesan cheese.