Pasta with Green Olive-Sun-Dried Tomato Sauce and Toasted Bread Crumbs | America's Test Kitchen

Ingredients

• 2 slices white sandwich bread (about 2 ounces), crusts removed, bread torn into quarters
• 1 teaspoon extra-virgin olive oil
• 2 tablespoons extra-virgin olive oil
• 1 pound spaghetti
• table salt
• 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
• 1/4 teaspoon red pepper flakes
• 3 anchovy fillets , chopped fine
• 1 cup oil-packed sun-dried tomatoes (one 8 1/2-ounce jar), rinsed, patted dry, and chopped fine
• 1 can (14 1/2 ounces) diced tomatoes , drained, 1/2 cup juice reserved, tomatoes chopped fine
• 1 cup chopped green olives
• 1 tablespoon chopped fresh parsley leaves