Pasta with Sardines

Ignore the page number since I am really not sure its right -- but link is provided below.

An amazingly simple (ok "minimal") recipe with next to no prep and a cooking time of about 10 minutes. I used Panko bread crumbs rather than making them from stale bread. And they were great...fried up nicely in about 5 minutes and made a great crunchy topping for the dish. Add cooked pasta to sauce (sauteed onions, lemon zest, two cans of sardines and some capers), mix it up, add parsley and bread crumbs and there's your meal. Pretty and tasty.

Recipe called for perciatelli pasta and I had no clue what that was -- so I just used thin spaghetti and it was great. My husband is not a fish lover but he really enjoyed it.

Served with roasted cauliflower because that was the vegetable I forgot was in the back of the fridge that needed to be put to good use.

http://www.nytimes.com/2010/03/31/dining/31mini.html?ref=dining