Instructions: St. Josephs sauce: Heat 2 T. olive oil in large pot. Saute 5 cloves of chopped garlic + a pinch of red pepper flakes. Add 2 cups chopped fresh fennel. Add 2 cups crushed tomatoes and 2 T. paste, 1 T. chopped fresh basil.

Cover and let simmer 30 minutes until fennel is very tender. Then add 4 cans of drained, skinless, and boneless sardines. Simmer just a few more minutes.

Topping: Heat 1 tablespoon of olive oil. Add 1 cup fine breadcrumbs

(homemade or fresh from a bakery, not pre-packaged such as Colonnas). Cook over low heat until golden brown.

Cook pasta, top with sauce, then sprinkle with breadcrumbs.

Traditional breadcrumb-covered pasta is as important as desserts for this special feast day. Mamma Giglio made it annually for her family.

[Mamma Giglio died near Valentines Day 1998. Her loved ones submitted her recipe and its here as a tribute in honor of Mamma.]

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