'Scilateddri' or 'fusilli' dominates the table today but 'lagane', 'strascinati', 'maccaroni' and 'cavateddri', commonly known as 'strangugghia previti' also have their place.

All the traditional pastas are made with wholemeal flour mixed with water only. Most are best eaten with a thick sauce of pork, but this recipe features fish.

ingredients

400g of pasta, 100g of stale bread, olive oil, 4 sardines, salt pepper, black olives, capers.

making it

Wash the sardines with running water to remove the salt and chop into pieces. In a frying pan pour the oil and add the fish so they cook well.

In the meantime boil the pasta in slightly salty water.

Just before it is cooked, in another pan containing oil, add the stale bread in crumbs (better if wholemeal bread), or alternatively toast lightly as cubes. Mix together until the bread has a golden color.

Drain the pasta, place it in a bowl and pour over it first the oil and bread and then the sardine stew. Add heaps of ground pepper and mix well.

You can make the sauce even richer with a few chopped olives and capers lightly cooked in oil.

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