Serves 4

• 2 cans California sardines packed in  tomato sauce (5.5 ounces each)
• 1 eight ounce can tomato sauce 1  tablespoon sugar (optional)
• 1/2 cup chopped onion
• 1 large shallot diced 5 cloves garlic,  chopped
• 1/2 cup chopped fennel bulb
• 1/2 cup chopped fennel top
• 1 tablespoon fennel seed
• 1/4 cup pine nuts
• 1/4 cup raisins
• pinch hot pepper flakes
• 3 tablespoons olive oil
• 1/2 cup toasted breadcrumbs*
• 2-4 cups cooked pasta noodles

Heat olive oil in a large skillet and saute' onion, shallot, garlic, fennel, fennel seed, pine nuts and raisins for about 5 minutes.

Add the hot pepper flakes, sardines in the tomato sauce and the additional tomato sauce. Let the sauce simmer for 10 minutes. (For a sweet tasting sauce, add the optional sugar while sauce is simmering.)

Pour sauce over cooked pasta and garnish with toasted breadcrumbs.

*For quick toasted breadcrumbs, break up day-old garlic bread in the blender or food processor. Spread crumbs out on a cookie sheet and toast them under the broiler until golden brown, being careful not to burn