Capellini with Bacon and Bread Crumbs |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Friends coming for dinner? This quick recipe delivers restaurant-quality flavor and appeal in no time. Ingredients:
8 ounces whole wheat or regular capellini |
2 bacon slices, chopped |
1 garlic clove, sliced |
1/4 teaspoon crushed red pepper, optional |
1 pint grape tomatoes, halved |
1 cup low-sodium chicken broth |
1 tablespoon olive oil |
1 cup panko bread crumbs |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 tablespoon freshly grated parmesan cheese, divided |
1/4 cup coarsely chopped parsley |
Directions:
1. Cook pasta according to package directions until al dente. When pasta is done, reserve 1/2 cup cooking water; drain pasta and return to pot.
2. Meanwhile, heat a large skillet over medium heat; add bacon. Cook, stirring, until bacon is
3. crispy, about 5 minutes. add garlic and crushed red pepper; stir 1 minute or until fragrant. add tomatoes; cook, stirring occasionally, until tomatoes begin to soften, about 3 minutes.
4. add broth to pan. simmer the mixture until broth is thick and has reduced to about 1/4 cup, 5-8 minutes.
5. While sauce cooks, heat oil in a small skillet over medium heat. add panko and toast, stirring occasionally, until golden, 2-3 minutes.
6. Season with salt and pepper.
7. Remove sauce from heat; stir in 2 teaspoons parmesan and parsley.
8. Toss sauce with pasta in pot; add cooking water to reach desired consistency, if needed.
9. Divide among 4 serving plates. top with reserved bread crumbs and remaining parmesan.
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