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Pasta With Fennel Recipe

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This recipe for Pasta With Fennel, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Dimiceli
Added: Saturday, April 4, 2009


1 can Hunt's tomatoes with green pepper, celery and onion
1 12 ounce can Contidina tomato paste
3 tins sardines, drained
2 cloves garlic, diced
2 tablespoons olive oil
1/2 to 3/4 cup fennel leaves, chopped
1 can anchovies (optional)
1 16 ounce package spaghetti
1/2 cup Italian bread crumbs
1/2 cup Parmesan and or Romano cheese

Saute' garlic, sardines and anchovies (if using) in olive oil
Add tomato paste to absorb oil
Puree' the diced tomatoes and add to the paste along with fennel leaves; simmer 30 minutes
While sauce is simmering, cook spaghetti according to directions
Drain spaghetti and place in 9x13 baking dish
Sprinkle the bread crumbs and cheeses over the spaghetti
Add 1/2 the sauce over the bread crumb cheese mixture
Bake 20 minutes at 350
Remove from oven and serve with the remaining sauce and more cheese if desired

Personal Notes:
Personal Notes:
This is a favorite family dish for the Lenten Season




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