Instructions

1. Process bread in food processor until evenly fine crumbs, about 10 seconds; transfer to medium skillet and toss with 1 t. oil. Set skillet over medium heat and cook, stirring occasionally, until crisp and golden, about 6 minutes. Transfer to small bowl; wipe out skillet.
2. Bring 4 quarts salted water to boil in stockpot. Stir in pasta; cook until al dente. Drain and return pasta to pot.
3. Meanwhile, combine remaining 2 T. oil, garlic, red pepper flakes, and anchovies (if using) in same skillet; set over medium-low heat and cook, stirring frequently, until garlic is fragrant but not browned, about 3 minutes. Stir in canned tomatoes and cook, stirring frequently, until slightly thickened and dry, about 5 minutes. Stir in sun-dried tomatoes, olives, and reserved tomato juice; cook until heated through, about 1 minute. Stir sauce and parsley into pasta in pot. Serve immediately, sprinkling individual bowls with portion of bread crumbs.