Pasta with Heirloom Tomatoes, Anchovies, Capers & Olives
This pasta with heirloom tomatoes with gluten-free spaghetti made from brown rice makes for a light, summery dish made from fresh market ingredients and is bursting with flavor.
Course
Main Course
Category
Italian
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings4
AutorElle
Ingredients
500gspaghetti or other dried pasta
1/2cuppanko bread crumbs
1tablespoonextra-virgin olive oil
3clovesgarlic.minced
1teaspooncrushed red pepper flakes
800gheirloom tomatoes.a mix of cherry and others, halved or quartered, depending on size
6anchovy fillets.finely chopped
8kalamata olives.pitted and coarsely chopped
3tablespoonscapers.drained
1/3cupdry white wine(80 ml)
3tablespoonsfreshly chopped flat-leaf parsley
Method
Toast the bread crumbs in a dry skillet over medium heat, tossing as needed, until lightly browned, about 4 to 5 minutes. Remove from the heat and set aside.
Fill the large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 2 minutes. Stir in the red pepper flakes and cook for another 30 seconds.
Add the tomatoes, anchovies, olives, and capers to the pan. Cook for a minute and then add the white wine. Bring to a simmer and continue to cook until the tomatoes have released their juices, about 2-3 more minutes. Remove the sauce from the heat and add the parsley.
Drain the pasta and add it directly to the sauce. Toss well then divide among 4 serving bowls. Top with bread crumbs and serve. Enjoy!