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