Recipe - Mamma Giglios Recipe Pasta Di San Giuse

ST JOSEPH'S SAUCE
2 tablespoon Olive oil
5 Cloves of chopped garlic
1 pn Red pepper flakes
2 cup Chopped fresh fennel
2 cup Crushed tomatoes and
2 tablespoon Tomato paste
1 tablespoon Chopped fresh basil.

TOPPING
1 tablespoon Olive oil
1 cup Fine breadcrumbs; (homemade
or fresh from a bakery, not
prepackaged such as
Colonna's).

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 prepackaged such as Colonna's). Cook
over low heat until golden brown.

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

Traditional breadcrumbcovered 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 recipeludigest by Sandy sandysno@pctech.net on Mar 19, 1998