Red Wine Spaghetti with Toasted Breadcrumbs

  • Prep Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings



  1. Combine 5 TBS garlic puree and 3 Tbsp. oil in a small bowl. Heat a large Dutch oven or other heavy pot over medium; pour in garlic and oil. Add 1 TSP red pepper flakes and 2 Tbsp. butter; cook, stirring occasionally, until garlic is very fragrant but not browned, about 3 minutes. Add wine, increase heat to medium-high, and bring to a boil. Cook, uncovered, until reduced by two-thirds, 20–25 minutes; season with salt. Cover and keep warm.
  2. Meanwhile, cook pasta in a pot of salted boiling water, stirring occasionally, until very al dente, about 3 minutes shy of recommended cook time
  3. In a large large skillet over medium heat, brown the remaining 2TBS of garlic puree. Add the crushed fennel seeds, pine nuts, and 1 TSP red pepper flakes along with the bread crumbs and let heat together until the flavors meld.
  4. Drain the pasta, reserving the cooking water.
  5. Add pasta to sauce, along with 4 Tbsp. butter, balsamic capers, calamata olives, and grape tomatoes to pasta sauce. Set pot over medium heat and bring sauce to a simmer. Cook, tossing often, until pasta is well coated and sauce is thickened, about 3 minutes. Taste and season with more salt if needed. Drizzle with olive oil and add additional pasta water if moisture is needed.
  6. Divide pasta among bowls; top the pasta the toasted bread crumb mixture adding parmesan and lemon zest, if desired.