Pasta with Sardines and Capers from the NY Times
Funk and I were never huge pasta eaters before Zacky, who will eat all. the. pasta. So I find myself cooking a pasta dish once a week for lunch or dinner that I know he’ll devour. (But, lucky for us, he will devour pretty much any food.) For this dish, I wanted to include something insanely nutritious (sardines!) to balance out the pile of pasta we were tossing on our plates. This recipe I found from the New York Times was basic to throw together, but the flavors were anything but basic. I love adding briny capers to sardine dishes, and the toasted breadcrumbs give a nice crumbly texture you don’t usually get with pasta. As expected, the toddler housed his portions and probably didn’t even notice the flecks of sardines he got in every bite.
Ingredients (modified slightly from the original recipe):
1/4 cup olive oil
1/2 cup bread crumbs
2 onions, chopped
1 pound fettuccine
2 Tbsp drained capers
2 cans boneless, skinless sardines packed in water
A few shakes of dried tarragon (only because I didn’t have dried parsley or fresh parsley)
For preparation instructions, check out the original recipe.