Linguine with Roasted Red Peppers, Tomatoes & Toas Source: Fine Cooking Magazine July 2008 Course: Main Cuisine: African Food Group: Alcohol Serves: 4 |
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Ingredients
| kosher salt |
| 1 medium garlic clove, pressed |
| 1 cup(s) roasted red peppers, drained, diced (I use the peppers from in the Deli) |
| 1 cup(s) grape or cherry tomatoes, halved |
| 1/2 cup(s) chopped fresh flat leaf parsley |
| 4-1/2 tablespoon(s) extra-virgin olive oil |
| 1 tablespoon(s) capers, rinsed and chopped |
| 1 teaspoon(s) crushed red pepper flakes |
| 1/2 cup(s) fresh breadcrumbs, preferably whole wheat |
| 12 ounce dried linguine or spaghetti |
| 1/2 cup(s) freshly grated Parmigiano-Reggiano; more for serving |
Instructions
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.
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