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.
nutrition information (per serving):
19, Fat Calories
160, Saturated Fat
18, Monounsaturated Fat
84, Polyunsaturated Fat
Photo: Scott Phillips