Pages

Thursday, February 5, 2009

Buttery Garlic Pasta with Tomatoes

I found this in a newspaper clipping. I did not make the full pound but cut down as it was only Arlene and I for supper.

1 pound linguine or fettuccine pasta
2 tablespoons olive oil
3 tablespoons butter
10 cloves of garlic sliced thin
1 tablespoon capers drained
1/4 teaspoon red pepper flakes
1 cup panko ( Japanese style ) breadcrumbs
1 large tomato diced
1/4 cup parsley fresh chopped
Parmesan cheese to garnish

Cook pasta until al-dente drain and place back in pot and drizzle with the olive oil toss to coat and set aside.Once the pasta is cooked in a large sauté pan over medium high heat melt the butter. Add the garlic, capers, and red pepper flakes, then sauté for 1 minute.
Add the breadcrumbs and sauté for another minute. Add the pasta and use tongs to toss the pasta to coat with the breadcrumb mixture. transfer to a serving bowl ad top with the diced tomatoes. garnish with the parsley and Parm cheese