Pasta with Sardines and Capers from the NY Times

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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.

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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.

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