In Sicily, bread crumbs were often sprinkled on pasta because they were less expensive than grated cheese. (Everyone, after all, had stale bread.)

Ingredients

• 1/2 lb. spaghetti or linguine
• 2 tbsp. bread crumbs
• 3 tbsp. olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/2 cup chopped parsley, divided

• 1 cup tomato sauce
• 3 3-oz. cans tuna
• Pinch of hot red pepper flakes
• 1 to 2 tbsp. capers
• Salt and pepper

Instructions

1. Cook the pasta in lots of boiling salted water.

2. In a dry skillet, toast the bread crumbs over medium heat until they turn color. Pour the crumbs out of the pan and wipe the skillet with a paper towel.

3. In the skillet, heat the olive oil and sauté the onion, garlic and half the parsley for 3 minutes. Add the tomato sauce, tuna, hot red pepper flakes and capers, and simmer about 5 minutes. Season with salt and pepper. Drain the pasta and pour it into a heated bowl. (The easiest way to heat the bowl is by filling it with boiling water.)

4. Add the sauce and the rest of the parsley, and mix well. Top each serving with a sprinkling of toasted bread crumbs. Makes 3 to 4 main-course servings.

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Find more about:

• Capers |
• Entrees |
• Italian |
• Linguine |
• Onions |
• Pasta & Rice Recipes |
• Spaghetti |
• Tomato Sauce |
• Tuna

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• Pasta & Rice Entrees |
• Italian Recipes |
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