Perciatelli con la Sarde
(Perciatelli with Sardines: St. Joseph's Pasta)
In a skillet, heat 4 T. of olive oil, add the celery, onion, and garlic and sauté the mixture over med-high heat until soft. Lower the heat, add the sardines and cook for 3-4 min. Add the tomatoes and olives. Cook the sauce over low heat for 15 min.
Bring 6 qts. water to boil in a large pot. Add the perciatelli and cook until al dente (not mushy). Drain the pasta, add to skillet to coat.
Put pasta in a serving dish and top with 1 1/2 c. toasted Italian bread crumbs. Serve.
2 3.55-oz. cans sardines in oil, cut in pieces, oil reserved
1 rib celery, minced
1 med. onion, peeled & minced
8 cloves garlic, crushed or sliced
1 16-oz. can Italian plum tomatoes, chopped
1/2 cup Calamata olives, pitted & chopped
1 lb. perciatelli (it just doesn't taste the same w/ spaghetti)
salt & pepper to taste
1 1/2 c. toasted Italian breadcrumbs