Pasta With Green Olive–Sun-Dried Tomato Sauce And Bread Crumbs

Make sure to rinse the herbs and seasonings from the sun-dried tomatoes.

1. Pulse bread in food processor to coarse crumbs, about 10 pulses. Heat 1 teaspoon oil in 12-inch nonstick over medium heat until shimmering. Add bread crumbs and cook, stirring often, until crisp and golden brown, about 6 minutes; transfer to bowl. Wipe skillet clean with paper towels.
2. Heat remaining 2 tablespoons oil, garlic, anchovies, and pepper flakes in now-empty skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in diced tomatoes and cook until thickened slightly and dry, about 5 minutes. Stir in olives, sun-dried tomatoes, and reserved tomato juice and cook until heated through, about 1 minute.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add sauce and parsley to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, passing bread crumbs separately.