Pasta with Capers, Garlic, and Bread Crumbs

1. 1

   Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta.

2. 2

   Cut crust from bread and, using large holes of a hand grater, grate enough bread to measure 2/3 cup.

3. 3

   Finely chop separately capers and garlic.

4. 4

   Boil pasta until al dente.

5. 5

   While pasta is cooking, in a large heavy skillet cook garlic in oil over moderate heat, stirring, just until pale golden, about 2 minutes.

6. 6

   Stir in capers, parsley, and bread crumbs and cook, stirring, until bread crumbs and garlic are golden, 1 to 2 minutes.

7. 7

   Drain pasta in a colander and transfer to a heated large bowl.

8. 8

   Pour sauce over pasta and toss to combine.

9. 9

   Serve pasta with Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.