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From the cookbook: Feast of the Seven Fishes   

INGREDIENTS:

1/3 cup of Olive oil (For breadcrumbs)
4 tablespoons of oil (to fry onion)
One small sweet onion sliced thin (or half a large sweet onion)
One half cup of plain breadcrumbs
½ cup of minced fresh fennel fronds
¼ cup of pine nuts
2 tablespoons of dried currents
1 small can of sardines packed in oil drained, boned and cut into small pieces or
4 oz of any fresh firm fleshed fish cut into small pieces
or fresh sardines if you can find them
½ cup water
One quart of your favorite plain tomato sauce.
(Add a tablespoon of Sugar and ½ cup water to the above sauce)
One pound of Percatelli Pasta cooked and drained

Directions:

Caramelize onions very well in oil then add the bread crumbs till slightly toasted and set aside. (This should be a sandy mixture) Sauté fennel, pine nuts and fish in a bit of olive oil for just a minute then add ½ cup water with the currents and let simmer till water is almost gone

Add this mixture into the sauce and simmer for 10 minutes

Then assemble. Layer sauce, pasta, and a sprinkle of the onion and breadcrumb into a large pot or casserole. Keep layering and be generous. You may add breadcrumb and extra sauce upon service. Let sit for awhile …. Tastes better the next day!

ingredients(s): fennel, dried currants, bread crumb, sardines, pine nut,

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