Pasta With Tomatoes, Capers, Olives and Breadcrumbs

READY IN: 35mins
Recipe by sofie-a-toast

adapted from NY Times. Definitely has a kick!

Top Review by twissis

Made as written for The Quest 2014 and served w/Mia's yummy meatballs. My DH loved this recipe as he is esp fond of my use of olives in recipes I make for him. I used a combo of both stuffed pimento green olives plus black olives & I did not bother chopping them. I just sliced them quickly into thirds. I also did not bother chopping the capers. Mine were small & I esp appreciated the burst of flavor from them. The garlic-infused breadcrumbs topper was the "icing on the cake", so to speak. We liked this a lot Agent Sofie. Thx for sharing this recipe w/us. (Pic will post tomorrow)

Ingredients Nutrition


  1. 1. Combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard (or use as a garnish later), then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
  2. 2. Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
  3. 3. Meanwhile heat water to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a