Pasta With Tomatoes, Capers, Olives and Breadcrumbs
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves four
- 3tablespoons extra virgin olive oil
- 3garlic cloves, 2 sliced, 1 minced
- ½cup fresh bread crumbs
- ¼teaspoon hot red pepper flakes
- 114-ounce can chopped tomatoes, with juice
- 2tablespoons capers, rinsed and coarsely chopped
- ½cup green or black olives, pitted and coarsely chopped 2 ounces
- Salt
- freshly ground pepper
- ¾pound spaghetti, preferably a good whole-wheat brand
- ¼cup chopped fresh parsley (optional)
- ¼cup freshly grated Parmesan (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
496 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 72 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 16 grams protein; 549 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Begin heating a large pot of water for the pasta. Meanwhile, 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, 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.
- Step 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.
- Step 3
When the water comes 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.
Tip
- Advance preparation: You can make the recipe through Step 2 several hours before cooking the pasta. The bread crumbs will keep for a couple of weeks in the freezer. Reheat and crisp in a dry pan over medium heat. The tomato sauce will keep for a few days in the refrigerator.
Private Notes
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Cooking Notes
Meri
Quick and tasty. I used panko instead of fresh crumbs. Reserve 1/2 cup pasta water to help loosen the sauce, if needed, after tossing pasta with sauce.
Anne Pelak
I have made this many times since this recipe first ran in the Times in 2010. It is excellent. I have, however, never made with canned tomatoes. I make it in late summer and fall with fresh tomatoes.
Robyn
Seemed like a straightforward receipe but watch out if you are a remedial level cook — there’s no time estimate for toasting the bread crumbs (they toast —and burn — really fast). Also, when it says put the pan and breadcrumbs aside and then later add tomatoes, there’s an implied step of taking out the breadcrumbs to asd them back in later. Maybe that is obvious to most people especially if you read the picture, but I ended up with a tomato/breadcrumb gloop.
Scott
Seems as if the phrasing of steps 1 and 2 is a ambiguous and that it's not the pan that's set aside at the end of step 1 but its contents, the garlic/breadcrumb mix. The emptied pan is then used to cook the ingredients of step 2.
Martha Rose Shulman
If you eat meat, you could add sausage or serve it with something simple like pan-cooked chicken breasts. Or you could serve it with a salad that is bulked up with some feta cheese and/or boiled eggs.
Rachel
I used Panko breadcrumbs and They were perfect. I also used a 28 oz can of San Marzano whole, peeled tomatoes and just broke them up with a wooden spoon while the sauce simmered. Also used kalmata black olives. I added a few ladels of pasta water to make the sauce a little more loose. I used basil instead of parsley-it came out great!! Would definitely recommend.
Mike in Minneapolis
Very disappointing. I used only 8 oz. of spaghetti, 1/3rd less than the recipe calls for, so I thought a single 14 oz can of tomatoes would be enough. Not even close--very dry. Had to add a second 14 oz can, and now it tasted only of tomatoes. So in goes more garlic; more red pepper; more olives; and some pasta water to loosen it up. At least now it had some taste, but not necessarily a taste I liked. Ended up throwing it out. This is a recipe in need of some serious tuning up.
Steven
Amen never toss garlic
Deb
Instead of bread crumbs I used the NYT Smoky Quinoa Crumbs, with salt & garlic salt rather than paprika. Delicious recipe!
Abi
This is a great quick meal, even in my kitchen in a Global South country with very little tools, I was able to cook this.
Stephanie in NOLA
So flavorful and simple! Not very saucy but that's what made it so yummy. The olive and garlic flavors are what stood out the most. I skipped the first step and just cooked all 3 garlic cloves because I would NEVER toss sauteed garlic (blasphemy!). Also, toasted some store bought breadcrumbs in a separate pan and tossed in as the last step.
Joyce
I used some half-dried “antipasto” cherry tomatoes with olive oil and herbs that I picked up at Trader Joe’s instead of the chopped, canned ones. Cooked with other ingredients for about 5 minutes, then let it stand until the pasta was ready. So good!
aliza
28 oz worth of tomatoes a few fresh chopped ones mixed in right before serving, more olives, and keeping the garlic in the breadcrumbs makes this dish perfect
julie
Added wine and tomato paste. Used 28 oz can of tomatoes
John Gordon
When Step 1 says, "Remove from the heat, and set aside," it doesn't mean, "Remove the pan from the heat, and set aside." It means, "Remove the breadcrumbs from the pan, and set aside." I won't even describe what you get when you misunderstand it; it's not good.
Laura G.
This is lovely. To make it summery at end of June, I used fresh tomatoes--about 1 lb, salted & drained for 1/2 hr--and omitted tomato paste. Folded parsley in just after removing from heat. Breadcrumbs on top are key! (NB remove breadcrumbs from pan and set aside till end before cooking rest of ingredients; instructions not clear.) For those complaining re 12 oz. pasta amt.: 3 oz. is an official--ample--serving. 1 lb would give 5 servings + 1 oz--awkward!
Karen
Absolutely delicious - I did make a few adjustments based on others' comments. I used whole wheat panko which worked well and added a heaping cup of cherry tomatoes sliced in half along with the can of tomatoes (used fire-roasted diced tomatoes instead of chopped because we love that flavor). Finished by cooking the al-dente pasta for a minute in the sauce, adding a cup of the pasta water and cooking that down to infuse the flavor into the pasta. Used fresh basil instead of parsley.
litaE
Very easy recipe and simple. Can always tweek it. I've tried using croutons and crushed it a bit. Taste as good. Less work.
Delicious But Skip Bread Crumbs
Yummy. I didn't think bread crumbs were worth it. Used 1/2 tsp pepper flakes. My capers are too small to chop.Followed recipe otherwise. Will make again.
S Gisler
This was delicious! I had cherry tomatoes so quartered them instead of canned tomatoes and also used panko bread crumbs. A beautiful dish. It wasn’t too dry for me but one could add some of the pasta water to make it creamier.
MP
Absolutely delicious! I did add an anchovy with the garlic and the pepper flakes, and a few small tomatoes I had laying around - but otherwise followed the recipe. So so good!
Molly
What’s not to love when you have capers, olives and garlic in a tomato sauce. I doubled the sauce recipe as suggested. I also added a splash of red wine and some anchovy paste. Perhaps it became a dialed down puttanesca? Cooks mistake, over cooked the pasta just a tad. Getting used to an electric oven after years using gas. Temporary I hope!
pmw80
Simple and delicious. Used Italian breadcrumbs and baked them in the oven.
Laura
Need way more tomatoes! There was no sauce with only one can. After only using the one can I added another 28 oz of whole tomatoes (it’s all I had but would do again) and cut with a spoon. I also ended up adding more capers and olives.
Julie
Absolutely delicious! We always observe meatless Monday and this recipe delivered. Used old brioche for the bread crumbs, and added a bit of the pasta water and white wine to loosen up the sauce. Served with a delicious kale caesar salad. This will be on repeat in our home. Thank you!
Cathy Schwartz
Tuna would be a good addition.
Nercon5
Lovely stuff- would use half pound pasta for that amount of sauce next time. Lol discard, how about in my mouth lol
Andrea
Absolutely delicious! But I did add a little extra water, the sauce is very thick. There was enough sauce to coat the pasta, I cooked 3/4 lb orecchiette.
Marlette
Made for two so sort of riffed the recipe. I’ve been cooking for about 55 yrs. I added a handful of frozen baby peas just before the pasta. Also used a mix of Castleveltrano and kalamata Hubby approved. Easy and quick enough for us.
MC
If you like a lot of olive flavor, this is a great recipe sans changes. My family not so much, so I doubled the tomatoes and garlic. Trust me—you can still taste the olives and capers. I used Pipe Rigate pasta. They look like snail shells and provide a hideout for the bits of olives, capers and tomatoes so each bite is heartier. I subbed basil for parsley since that’s what I had and served the meal with some crostini (with olive oil basil). Overall, quick, yummy and a crowd pleaser.
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