Linguine with Roasted Red Peppers, Tomatoes & Toasted Breadcrumbs

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