Pasta with Tomatoes, Capers, Olives and Breadcrumbs

cooking.nytimes.com

Jennifer in Georgia

I'm a vegan for more than 15 years cooking easy and tasty recipes.

3 tablespoons extra virgin olive oil

3 garlic cloves, 2 sliced, 1 minced

½ cup fresh bread crumbs

¼ teaspoon hot red pepper flakes

1 14-ounce can chopped tomatoes, with juice

2 tablespoons capers, rinsed and coarsely chopped

½ cup green or black olives, pitted and coarsely chopped 2 ounces

Salt

freshly ground pepper

¾ pound spaghetti, preferably a good whole-wheat brand

¼ cup chopped fresh parsley (optional)

¼ cup freshly grated Parmesan (optional)

Directions at cooking.nytimes.com

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