Pasta With Tomatoes Capers Olives And Breadcrumbs Recipes

Steps:

• 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. 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. 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.

Steps:

• Prepare pasta according to package instructions.
• In a large skillet, heat olive oil and saute onions till they start to turn clear.
• Add the garlic and saute briefly. Don't let it brown.
• Add the tomatoes, breaking them up with your hands or a spoon.
• Stir in the rest of the ingredients.
• Simmer for about 5 to 10 minutes. Sauce will thicken slightly but still should have liquid.