Buttery Garlic Pasta With Tomatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Garlic isn't a subtle ingredients, so why be subtle when using it?? This speedy pasta dish calls for tons of fresh garlic - 10 cloves, or about 1 head. Resist using jarred chopped garlic. In a recipe where garlic is the star, only the fresh will do. To speed the peeling, simply place all 10 cloves under a cutting board and press down firmly, crushing them. I found this recipe in our local newspaper - Ingredients:
1 lb linguine or 1 lb fettuccine |
2 tablespoons olive oil |
3 tablespoons butter |
10 garlic cloves, thinly sliced |
1 tablespoon capers, drained |
1/4 teaspoon red pepper flakes |
1 cup panko breadcrumbs (japanese-style) |
1 large tomato, seeded and diced |
1/4 cup fresh parsley, finely chopped |
grated parmesan cheese (to garnish) |
Directions:
1. Bring a large saucepan of salted water to a boil. Add pasta and cook until just al dente, 6-7 minutes. The pasta should be cooked, but still slightly firm at the center. Drain, then return to the pot.
2. Drizzle with the olive oil, toss to coat evenly, then set set aside.
3. Once the pasta has cooked, in a large saute pan over medium-high, melt butter. Add garlic, capers and red pepper flakes, then saute for 1 minute.
4. Add breadcrumbs and saute for another minute.
5. Add pasta and use tongs to toss well to coat with breadcrumbs mixture.
6. Transfer pasta to a serving bowl and top with diced tomatoes.
7. Garnish with parsley and Parmesan cheese.
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