½ tsp, or more to taste, plus more for salting water
Uncooked whole wheat spaghetti
3 medium clove(s), minced
Canned tomato paste
6 cup(s), halved
15 medium, Kalamata variety, pitted, sliced
3 Tbsp, rinsed
½ cup(s), Italian variety, chopped, plus more for serving
Crushed red pepper flakes
Whole wheat Panko breadcrumbs
¼ cup(s), toasted in dry pan until browned
- Bring large pot of salted water to boil and cook pasta according to package directions.
- Meanwhile, in large skillet, heat oil over medium-low. Add garlic and cook, stirring often, until golden brown, 2 to 3 minutes. Add tomato paste and anchovy paste and cook, stirring constantly, until tomato paste starts to darken, 2 to 3 minutes. Add tomatoes, olives, capers, and 1⁄2 tsp salt and cook, tossing, until tomatoes are heated through and begin to soften, about 5 minutes.
- Reserve 1 cup pasta cooking water and drain pasta. Add pasta to sauce along with 3⁄4 cup reserved cooking water, 1⁄2 cup parsley, and crushed red pepper and cook, tossing, until sauce is piping hot and thickens enough to coat pasta. (It’s OK if the pasta looks a little wetter than you want, as it will continue to absorb liquid.) Season with salt to taste and garnish with more parsley and breadcrumbs.
- Serving size: 1 rounded cup