Pasta with Capers, Garlic, and Bread Crumbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
3/4 pound gigli di semola or short spiral pasta |
a 6-inch piece stale baguette |
6 tablespoons drained capers |
4 garlic cloves |
1/2 cup extra-virgin olive oil |
1/4 cup chopped fresh parsley leaves |
freshly grated parmesan if desired |
Directions:
1. 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.
2. Boil pasta until al dente.
3. 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.
4. Drain pasta in a colander and transfer to a heated large bowl. Pour sauce over pasta and toss to combine.
5. Serve pasta with Parmesan.
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