Updated: Apr 4, 2020
(by Tamara Dey-Venturella)
1/2 c. olive oil 1 c. fresh bread crumbs 1/2 c. grated Parmesan cheese
1 – 2 t. fennel seeds 4 cloves garlic, minced 1 c. canned crushed tomato purée 3 tins (4-3/8 oz. each) boneless and skinless sardines, drained 1/4 c. chopped fresh parsley 3/4 t. salt 1/2 t. freshly ground black pepper 1 lb. spaghetti
In a large frying pan, heat 1/4 c. oil over moderate heat.
Add breadcrumbs and cook, stirring occasionally until golden, about 5 minutes.
Remove from pan and toss with Parmesan.
Set aside and wipe out pan In the same pan, heat remaining 1/4 c. oil over moderately high heat.
Add fennel seeds, and cook, stirring occasionally, until golden, 5 - 10 minutes.
Add garlic and cook, stirring 1 minute longer.
Stir in tomatoes, and bring to a simmer, cooking until thick, about 10 minutes.
Add sardines, parsley, salt, and pepper, breaking up the sardines with a fork.
Remove from heat. Cook spaghetti in boiling water until al dente.
Toss with sauce and half of the breadcrumbs.
Top with remaining breadcrumbs.