St. Joseph'S Day Pasta - cooking recipe

Ingredients

2 (3 5/8 ounce) cans sardines, drained-reserve oil
1 celery rib, chopped
1 medium yellow onion, minced
8 cloves garlic, sliced thin
1 (16 ounce) can Italian tomatoes, with juice
1/2 cup kalamata olive, pitted and chopped
1 lb perciatelli
salt and pepper
1 1/2 cups toasted Italian breadcrumbs
bite sized broccoli floret, with the onions (optional)

Preparation

In a large fry pan over medium heat add half the sardine oil.
Chop the sardines in large pieces.
Add the sardines, celery, onions and garlic.
Saute for 3 minutes.
Add the tomatoes with juice and mash with a wooden spoon.
Add the olives.
Bring a large pot of water to boil and add the Perciatelli.
Boil to Al dente-about 8 minutes.
Drain and add to the sauce.
Stir to coat.
Pour into a serving platter, top with toasted bread crumbs and serve.