Ingredients

• ½ tsp kosher salt, or more to taste, plus more for salting water
• 12 oz uncooked whole wheat spaghetti
• 1 tbsp olive oil
• 3 medium garlic cloves, minced
• 1 tbsp canned tomato paste
• 2 tsp anchovy paste
• 6 cups grape tomatoes, halved
• 15 medium olives, Kalamata variety, pitted, sliced
• 3 tbsp capers, rinsed
• ½ cup fresh parsley, Italian variety, chopped, plus more for serving
• ½ tsp crushed red pepper flakes
• ¼ cup whole wheat panko breadcrumbs, toasted in dry pan until browned

Instructions

1. Bring large pot of salted water to boil and cook pasta according to package directions.
2. 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.
3. 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.
4. Serving Size: 1 rounded cup!