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


  • Salt

  • 1/4 cup extra virgin olive oil

  • 1/2 cup bread crumbs, ideally made from stale bread

  • 1 onion, chopped

  • Freshly ground blac…

This post is for paying subscribers