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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
2 (3 5/8 ounce) cans sardines, drained-reserve oil |
1 celery rib, chopped |
1 medium yellow onion, minced |
8 cloves garlic, sliced thin |
1 (16 ounce) can italian tomatoes, with juice |
1/2 cup kalamata olive, pitted and chopped |
1 lb perciatelli |
salt and pepper |
1 1/2 cups toasted italian breadcrumbs |
bite sized broccoli floret, with the onions (optional) |
Directions:
1. In a large fry pan over medium heat add half the sardine oil.
2. Chop the sardines in large pieces.
3. Add the sardines, celery, onions and garlic.
4. Saute for 3 minutes.
5. Add the tomatoes with juice and mash with a wooden spoon.
6. Add the olives.
7. Bring a large pot of water to boil and add the Perciatelli.
8. Boil to Al dente-about 8 minutes.
9. Drain and add to the sauce.
10. Stir to coat.
11. Pour into a serving platter, top with toasted bread crumbs and serve.
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