Linguine Peperonata with Toasted Rosemary Breadcrumbs

1. 1

   Preheat oven to 350F.

2. 2

   Combine 2 Tbs.

3. 3

   Parmesan, breadcrumbs, 1 Tbs.

4. 4

   oil, and 11/4 tsp.

5. 5

   rosemary on small baking sheet; season with salt and pepper, if desired.

6. 6

   Toast 7 minutes, or until topping is golden.

7. 7

   Stir to blend; set aside.

8. 8

   Slice tops and bottoms from bell peppers to make 3-inch-thick rings.

9. 9

   Remove core and seeds from pepper rings, then slice rings vertically into 1/4-inch-wide strips.

10. 10

    Heat remaining 2 Tbs.

11. 11

    oil in skillet over medium heat.

12. 12

    Add garlic, red pepper flakes, and remaining 11/4 tsp.

13. 13

    rosemary.

14. 14

    Stir 30 seconds.

15. 15

    Add bell pepper strips, and saute 5 minutes, or until just tender.

16. 16

    Meanwhile, cook linguine according to package directions for al dente.

17. 17

    Drain, reserving 1 cup cooking liquid.

18. 18

    Toss linguine, 1/2 cup reserved cooking liquid or more if necessary, vinegar, and remaining 1/2 cup Parmesan with bell peppers in skillet.

19. 19

    Season with salt and pepper, if desired.

20. 20

    Divide pasta among 4 plates, and sprinkle each with 2 Tbs.

21. 21

    crumb topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.