Mamma giglio's recipe pasta di san giuse

1 Servings

Quantity Ingredient
2 tablespoons Olive oil
5 Cloves of chopped garlic
1 pinch Red pepper flakes
2 cups Chopped fresh fennel
2 cups Crushed tomatoes and
2 tablespoons Tomato paste
1 tablespoon Chopped fresh basil.
1 tablespoon Olive oil
1 cup Fine breadcrumbs; (homemade or fresh from a bakery, not pre-packaged such as Colonna's).

ST JOSEPH'S SAUCE

TOPPING

St. Joseph's sauce: Heat 2 T. olive oil in large pot. Saute 5 cloves of chopped garlic + a pinch of red pepper flakes. Add 2 cups chopped fresh fennel. Add 2 cups crushed tomatoes and 2 T. paste, 1 T. chopped fresh basil.

Cover and let simmer 30 minutes until fennel is very tender. Then add 4 cans of drained, skinless, and boneless sardines. Simmer just a few more minutes.

Topping: Heat 1 tablespoon of olive oil. Add 1 cup fine breadcrumbs (homemade or fresh from a bakery, not pre-packaged such as Colonna's). Cook over low heat until golden brown.

Cook pasta, top with sauce, then sprinkle with breadcrumbs.

Traditional breadcrumb-covered pasta is as important as desserts for this special feast day. Mamma Giglio made it annually for her family.

[Mamma Giglio died near Valentine's Day 1998. Her loved ones submitted her recipe and it's here as a tribute in honor of Mamma.] Posted to recipelu-digest by Sandy <sandysno@...> on Mar 19, 1998

Related recipes