Pasta With Sardines, Bread Crumbs and Capers

Reduce amount of breadcrumbs and pasta to improve the ratio.

I double the sauce to pasta ratio and often substitute a few handfuls of spinach or arugula for the parsley. Can also leave out the sardines and have as a side with other seafood - seafood cakes from the fish store are a favorite of mine, and then I leave out the bread crumbs because they are redundant.

No need to add salt to this - the sardines are good on their own. The taste was a bit too much in-your-face, so I soften it by adding tomatoes.