This quick spaghetti with tomatoes and capers also has fresh basil, garlic and bread crumbs. I’ve made pasta with breadcrumbs before and loved the texture of the crunchy breadcrumbs with the soft pasta. Adding tomatoes and capers adds another layer of flavor. As an aside, I always have fresh bread crumbs in the freezer. They’re easy to make from stale bread.
Put a big pot of salted water on to boil, then start the tomatoes cooking after you toast the bread crumbs. When the spaghetti is done, lift it out of the water with tongs and move it right into the skillet with the tomatoes and capers.
I made this with homegrown tomatoes but I’d bet that in the winter, store bought Roma tomatoes would work well. I made this to serve 2 light appetites, using just about 1/4 pound of pasta. The recipe is from Lidia’s Italy in America (Amazon link), one of my favorite cookbooks. I think I’ve made almost every pasta recipe in the book!