Ingredients:
- 3/4 lb gigli di semola or short spiral pasta
- a 6-inch piece stale baguette
- 4 garlic cloves
- freshly grated parmesan if desired
Directions:
- Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta. Cut crust from bread and, using large holes of a hand grater, grate enough bread to measure 2/3 cup. Finely chop separately capers and garlic.
- Boil pasta until al dente.
- While pasta is cooking, in a large heavy skillet cook garlic in oil over moderate heat, stirring, just until pale golden, about 2 minutes. Stir in capers, parsley, and bread crumbs and cook, stirring, until bread crumbs and garlic are golden, 1 to 2 minutes.
- Drain pasta in a colander and transfer to a heated large bowl. Pour sauce over pasta and toss to combine.
- Serve pasta with Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.23 Kcal (1131 kJ) | ||
| Calories from fat | 267.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.77g | 46% | |
|---|---|---|---|
| Sodium | 360.4mg | 15% | |
| Potassium | 38.26mg | 1% | |
| Total Carbs | 1.86g | 1% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 0.55g | 1% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 0.5mg | 3% | |
| Calcium | 15.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 548.97 Kcal (2298 kJ) | ||
| Calories from fat | 544.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.48g | 46% | |
|---|---|---|---|
| Sodium | 732.15mg | 15% | |
| Potassium | 77.73mg | 1% | |
| Total Carbs | 3.78g | 1% | |
| Sugars | 0.14g | 0% | |
| Dietary Fiber | 1.14g | 2% | |
| Protein | 1.12g | 1% | |
| Vitamin C | 13.1mg | 11% | |
| Iron | 1.1mg | 3% | |
| Calcium | 32mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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