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1
Saute the diced onion in a tablespoon or so of oil over medium low heat; cover for a few minutes so that the onions stays moist and become translucent. Avoid browning the onion. While the onion is softening, get a pot of well-salted water going on the stove to cook the pasta.
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2
After the onion is soft, add the garlic and a healthy pinch of red pepper flakes. (I like to make this a little on the spicy side, so I use a couple healthy pinches of red pepper flakes.) Let cook for a couple minutes, avoiding overly browning the garlic.
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3
Add the sardines and capers and cook for 3-5 minutes, stirring frequently, until the sardines start to dissolve.
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4
If you are working with whole canned tomatoes, pour the tomatoes into a bowl and either break them up with your hands or lightly pulse them with a soup stick. Add the tomatoes; then add a 1/3 - 1/2 cup of water to the can, swirl it around to get the remains bits of tomato out, and add it to the sauce.
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5
Add the lemon zest, lemon juice, oregano, salt and pepper to taste. Bring to a boil and then lower the heat to a simmer. Let simmer for 30-35 minutes, stirring from time to time, until the sauce thickens. Taste for salt and pepper.
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6
When the sauce starts to thicken, cook the pasta. 5 minutes before the pasta is done, add the chopped parsley and the olives to the sauce. Don't add the olives earlier: they will overpower the sauce if they cook in it too long.
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7
Drain the pasta, add to the sauce and toss to combine. You can add some extra fresh parsley at this point, if you'd like.
