Linguine with Roasted Red Peppers, Tomatoes & Toasted Breadcrumbs

Ingredients

• 12-oz. jar roasted red peppers, drained and cut into ¼-inch dice (about 1 cup)
• ½ cup freshly grated Parmigiano-Reggiano; more for serving
• Kosher salt
• 4-½ Tbs. extra-virgin olive oil
• ½ cup coarse fresh breadcrumbs, preferably whole wheat
• 12 oz. dried linguine or spaghetti
• 1 medium clove garlic
• + 4 more ingredients
• • ½ cup chopped fresh flat-leaf parsley
  • 1 cup small grape or cherry tomatoes, halved
  • 1 Tbs. capers, rinsed and chopped
  • ½ tsp. crushed red pepper flakes

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 cap...

View full recipe at Fine Cooking