Stockpile Cooking: Mark Bittmans Sardine Pasta

So part of my challenge this month will be to keep my food costs low by using ingredients in my stockpile.  A couple months ago I scored like 20+ cans of sardines for free at Rite Aid and during NY's crazy triple coupon event at Pathmark loads of free pasta.  So when I came across this Sardine Pasta recipe from the NYT's Minimalist cook Mark Bittman, I know I had hit paydirt.  This recipe is so simple, healthy and tasty.

My Frugal Version (2 servings)

Ingredients

1 handful of Basil
1 can of Sardines packed in Oil
2 servings of dry Veggie Pasta (extra health and fiber kick)
1 clove garlic
Salt & Pepper to your taste (red pepper flakes optional)
1/2 onion
1/2 tablespoon of lemon juice

Directions

Add pasta to boiled water and cook till al dente.
In the mean time...

Chop garlic and onions.  Heat your pan for a minute and then throw in Oil from your can of sardines enough to cover pan.  Toss in onions cook for 2 minutes on medium heat.  Then toss in your garlic and cook for 1 min so flavor seeps into oil.   Add in the Sardines and break apart with your spatula.  Then add in your lemon juice.  Let it cook for about 2 minutes.  Add in seasonings.

Now, drain your cooked pasta.  Then add in to your main pot and mix together. Lastly, throw in your Basil.

Plate and your done!!!!!

COST for two servings: $.20 for half onion (bought onion in July), $.10 for lemon juice (bought lemon in July), $0 for Pasta, Sardines and Basil.

For Mark's original recipe and video, you can click on below link:
Mark Bittman