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
Fine Cooking
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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
Description
Toasted Breadcrumbs Are Quick To Make And Add A Nice Crunchy Element To This Dish.
Fine Cooking
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