Toasted breadcrumbs are quick to make and add a nice crunchy element to the sweet roasted peppers and tomatoes topping this pasta.
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Bring a large pot of well-salted water to a boil over high heat.
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.
In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes.
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.
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.
Serve with Tuscan Kale with Shallots and Crisp Salami.
Delicious and easy. After making this recipe we never went back to using store-bought jars of sauce. using heirloom tomatoes also add to the flavor. its a staple for our family.
This pasta was a hit! I doubled the garlic, and sauteed shrimp and tossed it with the pasta! It was delicous! I would suggest that you take the vegi mixture and add it to the pasta instead of visa versa. The peppers and tomatoes settled at the bottom! Will definitely make again, and again!
We loved this and my kids couldn't get enough of it. In fact there were some leftovers that made it to school the next day and now their friends want the recipe! The toasted breadcrumbs were dellcious-have to remember them to top off other dishes..YUM.
Readily enjoyed by all family members! The crispy breadcrumbs are a definite asset.
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