Linguine With Roasted Red Peppers, Tomatoes & Toast

Name: Linguine With Roasted Red Peppers, Tomatoes & Toasted Breadc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: kosher salt; 1 medium garlic clove; 12 ounces jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup); 1 cup small cherry tomatoes, halved; ½ cup chopped fresh flat-leaf parsley; 4 ½ tablespoons extra virgin olive oil; 1 tablespoon capers, rinsed and chopped; ½ teaspoon crushed red pepper flakes; ½ cup coarse fresh breadcrumb, preferably whole wheat; 12 ounces dried linguine or 12 ounces spaghetti; ½ cup freshly grated parmigiano-reggiano cheese, more for serving

Servings: persons

kosher salt
1 medium garlic clove
12 ounces jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup)
1 cup small cherry tomatoes, halved
½ cup chopped fresh flat-leaf parsley
4 ½ tablespoons extra virgin olive oil
1 tablespoon capers, rinsed and chopped
½ teaspoon crushed red pepper flakes
½ cup coarse fresh breadcrumb, preferably whole wheat
12 ounces dried linguine or 12 ounces spaghetti
½ cup freshly grated parmigiano-reggiano cheese, more for serving

1
Bring a large pot of well-salted water to a boil over high heat.
2
Meanwhile, coarsely chop the garlic.
3
Sprinkle it with 1/2 teaspoons salt and using the flat side of a chef's knife mash it to a paste.
4
In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs.
5
of the oil, the capers, and the pepper flakes.
6
Heat the remaining 1-1/2 Tbs.
7
oil in a 10-inch skillet over medium heat.
8
Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes.
9
Transfer to a plate and sprinkle with salt.
10
Cook the linguine in the boiling water according to package directions until al dente.
11
Reserve about 1/4 cup of the pasta water and drain the pasta in a colander.
12
Add the hot pasta to the red pepper mixture, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all).
13
Add the cheese, toss well, and season to taste with salt.
14
Serve topped with the breadcrumbs and additional cheese.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: kosher salt, 1 medium garlic clove, 12 ounces jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup), 1 cup small cherry tomatoes, halved, and more.

Yes, Linguine With Roasted Red Peppers, Tomatoes & Toasted Breadc falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Linguine With Roasted Red Peppers, Tomatoes & Toasted Breadc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions