Pasta with Capers, Garlic, and Bread Crumbs Recipe

Pasta with Capers, Garlic, and Bread Crumbs Recipe

  • 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
  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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