This is a super easy and delicious vegan pantry dish. The sauce is made up of a can of tomatoes, some capers and olives and garlic and onions. The topping consists of some toasted garlic and breadcrumbs with parsley. From start to finish with me cooking the sauce and topping and John cutting up the garlic, boiling the water and cooking the pasta, the dish took us around 35 minutes. We used a combination of regular and whole wheat pastas. This dish is definitely a keeper!