Capellini Puttanesca

This recipe makes a good main or side dish and is simple and quick to prepare.  It is excellent with grilled tuna.
It is different from what we usually think of as pasta with a sauce: it is relatively dry, more like a casserole.  The
trick here is the crumbs coat the pasta and then absorb the water the tomatoes make when they are cooked, so
the finished dish is solid and chewy rather than runny.  The flavor is unique and zesty!
This recipe serves four as a main dish.

Ingredients:
One pound of capellini or angel hair pasta
Four tablespoons of olive oil
Two additional tablespoons of olive oil to be used separately
One and one half cups plain bread crumbs
Sixteen pitted Kalamata olives, cut into halves
Three garlic cloves, pressed
Two cups of drained diced canned tomatoes and a cup of the juice remaining in the can
(please see About Tomatoes for more on this)
Two tablespoons capers which have been rinsed and blotted dry
Six canned anchovies cut into quarters
(for stronger anchovy flavor you may substitute the oil in the anchovy can
for one of the two tablespoons olive oil used to sautée the sauce)

Method:
Heat a large pot of salted water to cook the pasta.  These noodles only take three to four minutes so timing
will be critical.  While the water is heating and the noodles are at hand prepare the ingredients for the sauce.
Heat four tablespoons of olive oil in a skillet over medium-high heat.  Add the bread crumbs and brown them,
stirring and turning more or less constantly to avoid scorching.  When browned, place in a bowl and set nearby.
Combine the halved olives, the anchovies and the pressed garlic cloves in a small bowl and set nearby.
Place the tomatoes and extra juice in a bowl, add the capers and set nearby.

Add the pasta to the boiling water.  At once heat two tablespoons of olive oil in the same skillet the crumbs
were browned in now using high heat.  Add the garlic, the black olives and the anchovies.  Cook for thirty
seconds and add the tomatoes and capers.  Cook for three minutes.
While the tomatoes are cooking, drain the pasta, place in a large serving bowl and add the crumbs.  Toss
to distribute the crumbs well.  When the sauce is done, pour it over the noodles and mix well.
Serve immediately.