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Linguine with Roasted Red Peppers, Tomatoes & Toasted Breadcrumbs

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Serves four.

  • by Lori Longbotham from Fine Cooking
    Issue 94

Toasted breadcrumbs are quick to make and add a nice crunchy element to  the sweet roasted peppers and tomatoes topping this pasta.

  • 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

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.

Serving Suggestions

Serve with Tuscan Kale with Shallots and Crisp Salami.

nutrition information (per serving):
Calories (kcal): 610; Fat (g): 19; Fat Calories (kcal): 160; Saturated Fat (g): 3; Protein (g): 18; Monounsaturated Fat (g): 11; Carbohydrates (g): 84; Polyunsaturated Fat (g): 2.5; Sodium (mg): 1380; Cholesterol (mg): 5; Fiber (g): 5;

Photo: Scott Phillips

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.

This is one of our all-time favorite pasta suppers - very pretty, flavorful, and fresh - we have it often. It's a great make-ahead or last-minute meal. I add a large, fresh sliced red pepper and some toasted pinenuts, but the recipe is completely adaptable for other add-ins (i.e. cooked chicken, shrimp). Don't leave out the crunchy breadcrumbs - makes the difference between good and fab-u-lous.

My husband and I love "no cook" pasta sauce in the summer so we had to try this one. We loved it! The sauce is rich and flavorful and the breadcrumbs add a surprise crunch that was very pleasant. I will be making it again this week for my grandson and his college roomate, but this time I thought I would add some shrimp for a more hearty dinner. This one is clearly a keeper.

Great recipe, easy to make. Great dish to have everything prepared ahead of time and then just put it all together when ready to eat. My family loved it. Next time I will chop the cherry tomatoes into quaters.

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