Mark Bittman’s Pasta With Sardines, Bread Crumbs, and Capers
Really doesn’t get better than this. I haven’t been buying bread crumbs lately; I have just been pulsing whatever bread I have lying around in the food processor and using that, and I highly recommend.
Makes: 4 to 6 servings
1/4 cup extra virgin olive oil
1/2 cup bread crumbs, ideally made from stale bread
1 onion, chopped
Freshly ground blac…