St. Joseph'S Day Pasta

• 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)

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

sardines, celery, yellow onion, garlic, italian tomatoes, kalamata olive, perciatelli, salt, italian breadcrumbs, bite sized broccoli floret

Taken from www.food.com/recipe/st-josephs-day-pasta-70098 (may not work)