Pasta with Heirloom Tomatoes, Anchovies, Capers & Olives

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 Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Autor Elle


  • 500 g spaghetti or other dried pasta
  • 1/2 cup panko bread crumbs
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic. minced
  • 1 teaspoon crushed red pepper flakes
  • 800 g heirloom tomatoes. a mix of cherry and others, halved or quartered, depending on size
  • 6 anchovy fillets. finely chopped
  • 8 kalamata olives. pitted and coarsely chopped
  • 3 tablespoons capers. drained
  • 1/3 cup dry white wine (80 ml)
  • 3 tablespoons freshly chopped flat-leaf parsley


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!