Tomato And Pesto Pasta With Crispy Crumbs

• 1 tbsp olive oil
• 1 None onion, finely chopped
• 3 cloves garlic, crushed
• 2 cans (14 oz) diced tomatoes
• 2 tsp brown sugar
• 1/2 cup basil pesto
• 2 tbsp capers, rinsed
• 2 cups fresh white breadcrumbs
• 1/4 cup grated Parmesan cheese
• 12 oz spaghetti
• 1 tbsp toasted pine nuts

1. Preheat the oven to 425u0b0F. Heat oil in a large skillet on medium heat. Cook onion for 5 mins, until softened. Add 1/2 the garlic and cook for 1 min, until fragrant. Stir in tomatoes and sugar and simmer for 10 mins, until thickened slightly. Stir in pesto and capers. Season.
2. Toss breadcrumbs, Parmesan cheese and remaining garlic in a medium bowl. Spread on a large baking pan. Spray with no stick cooking spray. Bake, stirring every 3 mins, for 10 mins, until crisp and golden.
3. Meanwhile, cook spaghetti in a large saucepan of boiling salted water according to package directions. Drain, reserving 2 tbsp cooking water. Stir pasta into sauce, adding cooking water to thin, if needed. Stir in pine nuts. Top with crumbs.

olive oil, onion, garlic, tomatoes, brown sugar, basil pesto, capers, fresh white breadcrumbs, parmesan cheese, nuts

Taken from recipes-plus.com/api/v2.0/recipes/27760 (may not work)