Pasta with Tomatoes Capers Olives and Breadcrumbs
Elevate your pasta night with this Mediterranean-inspired recipe for Pasta with Tomatoes, Capers, Olives, and Breadcrumbs—a dish brimming with vibrant flavors and delightful textures. Sweet cherry tomatoes, briny capers, and rich Kalamata olives come together in a fragrant garlic and olive oil base, creating a light yet satisfying sauce. Toasty panko breadcrumbs add the perfect crunch, while a hint of red pepper flakes provides a gentle kick. Ready in just 30 minutes, this easy weeknight dinner is both elegant and versatile, with the optional addition of Parmesan cheese for extra richness. Perfect for lovers of bold, fresh ingredients, this recipe brings the sunny flavors of the Mediterranean straight to your table.
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 4 tbsp olive oil
- 4 garlic cloves, minced
- 2 cups cherry or grape tomatoes, halved
- 2 tbsp capers, drained and rinsed
- 1 cup kalamata olives, pitted and sliced
- 0.5 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
- 0.75 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the breadcrumbs and toast them, stirring frequently, for 3-4 minutes until golden brown. Transfer to a small bowl and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.
Stir in the halved cherry or grape tomatoes and cook for 4-5 minutes, stirring occasionally, until they soften and start to release their juices.
Add the capers and sliced olives to the skillet. Stir to combine, and cook for 2-3 more minutes.
Add the cooked pasta to the skillet, tossing to coat it in the tomato mixture. If the sauce seems dry, stir in a few tablespoons of the reserved pasta water until you reach your desired consistency.
Season the pasta with salt and black pepper to taste. Sprinkle the freshly chopped parsley over the dish and toss again.
Divide the pasta among serving plates and sprinkle each portion with the toasted breadcrumbs. Add grated Parmesan cheese if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 8678 mg | 377% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 12.6 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1592 mg | 122% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1311 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
