Bucatini with Olives

• 7 tablespoons (105 mL) olive oil, divided
• 3/4 cup (177 mL) fresh breadcrumbs
• 4 cloves garlic, peeled and thinly sliced
• 6 salt-packed or oil-packed canned anchovies (see Notes)
• 1 teaspoon (5 mL) red pepper flakes
• 1 cup (236 mL) green olives, chopped
• 11 ounces (308 g) bucatini

1. In a small pan over low heat, warm 1 tablespoon (15 mL) of the olive oil and add the breadcrumbs.
2. Saute the breadcrumbs until golden.
3. Set aside.
4. In a larger pan over low heat, heat the remaining 6 tablespoons (90 mL) olive oil, the garlic, and the anchovies.
5. As soon as the anchovies have dissolved into the oil and the garlic starts to change color, add the red pepper flakes and olives, toss to coat the olives with the olive oil, and cook for a couple of minutes for the flavors to blend.
6. Meanwhile, cook the pasta in salted water according to the package directions.
7. When the pasta is al dente, drain it and add it to the olive mix.
8. Toss to coat the pasta with the sauce.
9. Sprinkle the pasta with the sauteed breadcrumbs and serve hot.

olive oil, fresh breadcrumbs, garlic, salt, red pepper, green olives, bucatini

Taken from www.cookstr.com/recipes/bucatini-with-olives (may not work)