Ingredients
- 500 g spaghetti or other dried pasta
- 1/4 cup panko bread crumbs (about 15 g)
- 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
- 1/2 cup dry white wine (125 ml)
- 3 tablespoons freshly chopped flat-leaf parsley
Instructions
- 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. Reserve 1/2 cup of pasta cooking water.
- 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, adding a splash of the reserved pasta water, then divide among 4 serving bowls. Top with bread crumbs and serve. Enjoy!
Nutrition
Notes
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