Pasta With Sardines, Bread Crumbs, and Capers | The Bittman Project

Ingredients

• Salt
• 1/4 cup extra virgin olive oil
• 1/2 cup bread crumbs, ideally made from stale bread
• 1 onion, chopped
• Freshly ground black pepper
• 1 pound long pasta, like perciatelli
• 1 teaspoon grated lemon zest
• 2 tablespoons drained capers
• 2 cans sardines packed in extra virgin olive oil (about 1/2 pound)
• 1/2 cup chopped fresh parsley, plus more for garnish