Pasta with Sardines & Capers

Give me a can of sardines and capers and I’d be happy. However, since this doesn’t constitute a dinner, I found one of Mark Bittman’s recipes that combines sardines and capers with pasta and bread crumbs.

Menu

Pasta with Sardines and Capers
Arugula, Grape Tomatoes, Black Olive Salad
Wine: Chianti Rufina “Nipozzano” Riserva 2007
Dessert: Biscotti

For The Pasta

3 tablespoons olive oil
¼ cup breadcrumbs
1 small onion, chopped
Salt and pepper
6 ounces spaghetti, or similar thin pasta
Grated zest of 1/2 a lemon
2 tablespoons drained capers
1 can boneless sardines in olive oil
Chopped parsley for garnish

What to Do:

Bring a large pot of salted water to a boil.

Put 2 tablespoons oil in a skillet over medium heat. Add bread crumbs and cook, until golden brown. Remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper. Cook until softened.

Meanwhile add the pasta to the boiling water and cook until just tender. Drain the pasta, reserving some of the cooking liquid.

Raise the heat under the onions, stir in the lemon zest, capers and sardines and heat through. Add the pasta to the mixture and toss to combine. Add the breadcrumbs and enough of the reserved liquid to moisten well. Taste and adjust seasoning. Garnish with parsley.

I would have liked more sardines. George asked for grated Parmesan. That’s life.