Linguine with Roasted Red Peppers, Tomatoes & Toasted Breadcrumbs

Makes 4 servings

Lori Callan

This is from “Fine Cooking” magazine.

ingredients

Kosher salt
1 medium clove garlic
12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup)
1 cup small grape or cherry tomatoes, halved
1/2 cup chopped fresh flat-leaf parsley
4 1/2 Tbs extra-virgin olive oil
1 Tbs capers, rinsed and chopped
1/2 tsp crushed red pepper flakes
1/2 cup coarse fresh breadcrumbs, preferably whole wheat
12 oz dried linguine or spaghetti
1/2 cup freshly grated Parmigiano-Reggiano; more for serving

1
Bring a large pot of well-salted water to a boil over high heat.
2
Meanwhile, coarsely chop the garlic. Sprinkle it with 1/2 tsp salt and using the flat side of a chef’s knife mash it to a paste.
3
In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs of the oil, the capers, and the pepper flakes.
4
Heat the remaining 1-1/2 Tbs oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt.
5
Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta in a colander. Add the hot pasta to the red pepper mixture, toss to combine, and add just enough of the reserved pasta water to moisten (you won’t need it all). Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.