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Pasta con Sarde ala Cifala Recipe

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This recipe for Pasta con Sarde ala Cifala, by , is from The Sciullo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ed Sciullo

Category:
Category:

Ingredients:  
Ingredients:  
1 onion, chopped
2 garlic cloves, minced
3 6oz cans tomato paste
3 cans of water for each can of tomato paste
1 can finocchio
3 cans sardines in oil, boneless and skinless
1 large cauliflower, steamed tender, but not soft (optional)
1 cup Toasted bread vrumbs - use non-stick fry pan w/butter
1.5 cups grated Parmesan (or Romano) cheese
.5 cup roasted pine nuts
.5 cup olive oil
2 lbs Mostaccioli pasta cooked al dente
Salt & Pepper to taste

Directions:
Directions:
Saute onions in olive oil. Add garlic and lightly saute. Add tomato paste and water. Simmer slowly for 20 minutes. Add steamed cauliflower which has been cut up into small pieces.

Cook uncovered 20 minutes more. Add can of finocchio mix. Simmer an additional 20 minutes. Salt and pepper to taste.

In a large roasting pan, add 1/3 cooked pasta to 1/3 finocchio mix and toss. Cut sardines (1 can) into pieces and spread over the pasta. Sprinkle 1/3 bread crumbs, 1/3 grated cheese, and 1/3 of the pine nuts. Continue 2 more proportional layers of pasta, finocchio, cheese, bread crumbs, pine nuts, and sardines. Cover and bake 325 for 30 minutes.

Finocchio Mix - anise flavored celery-like vegetable also known as fennel. Look for this item in an Italian Market.


Prep Time: 1 hours
Serves: 12

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 & hours
Personal Notes:
Personal Notes:
This recipe is traditional for March 19, St Joseph's feast day, and is compliments of Dr. John and Laura Cifala with Love. Serve Them Tasty Food.

 

 

 

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