Linguine with Roasted Red Peppers, Tomatoes & Breadcrumbs

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

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.
• 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 
• Stir 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 
• Add the cheese, toss well, and season to taste with salt.
• Serve topped with the breadcrumbs and additional cheese.