Sardines and Pasta

Good, but too stinky to bring to work.

Pasta con le Sarde
SERVES: 4

olive oil
3/4 cup fresh bread crumbs
1/3 cup grated Parmesan
1 fennel bulb, diced
4 cloves garlic, minced
16oz canned crushed tomatoes
2 4.5 ounce cans boneless and skinless sardines, drained
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper
1 pound spaghetti

In a large frying pan, heat 3 Tbs cup of the oil over moderate heat. Add
the bread crumbs and cook, stirring, until golden, about 5 minutes.
Remove the crumbs from the pan and toss with the Parmesan. Wipe out the
pan.
In the same pan, heat sardine oil over moderately high heat. Add the
fennel and cook, stirring occasionally, until golden, 5 to 10 minutes.
Add the garlic and cook, stirring, 1 minute longer. Stir in the tomatoes
and bring to a simmer. Reduce the heat and simmer until thick, about 10
minutes.
Add the sardines, parsley, salt, and pepper. Break up the sardines with a
fork. Remove from the heat.
Toss the spaghetti with the sauce and half of the bread crumbs. Top with
the remaining crumbs.