Maniche rigate 300 gr. Fresh sardines 300 gr. Tomato sauce 200 gr. Extra Virgin Olive Oil 100 cl. Garlic 1 clover Parsley Salt
In a saucepan, brown the garlic, add the clean sardines (without bone, tail and head). Simmer for a few minutes, add the tomato pulp, the parsley and cook for another 5 minutes. Cook the pasta in plenty of salted water, drain when "al dente" and complete the cooking with the sauce.