Bring a large saucepan of salted water to a boil. Add the pasta and cook until
just al dente, about 6 to 7 minutes. The pasta should be cooked, but still slightly
firm at the center. Drain, then return to the pot.
Drizzle with olive oil, toss to coat evenly, then set aside.
Once the pasta has cooked, in a large sauté pan over medium-high, melt the butter.
Add the garlic, capers and red pepper flakes, then sauté for 1 minute. Add the breadcrumbs
and sauté for another minute. Add the pasta and use tongs to toss well to coat with
the breadcrumb mixture.
Transfer the pasta to a serving bowl and top with the diced tomatoes.
with parsley and Parmesan cheese.
Nutritional information per serving: 709 cal., 185 g fat (8 g sat), 28 mg
chol., 109 g carb., 23 g pro., 6 g fiber, 458 mg sodium