Spaghetti with Panko and Peppers

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Spaghetti with Panko and Peppers

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Published prior to 2008

Toasted panko bread crumbs, onions, and red peppers are the stars in this lively pasta dish.

1/2 cup (3 1/2 ounces) olive oil
2 cups (3 1/2 ounces) panko bread crumbs
1 pound dried spaghetti or linguine
1 medium onion, diced (about 1 cup; 5 ounces)
3 large garlic cloves, minced
1 red bell pepper, diced (about 1 cup; 6 ounces)
1/4 cup (1 ounce) chopped fresh parsley
1/2 cup (1 3/4 ounces) freshly grated Parmesan cheese
salt and pepper to taste

In a large, deep skillet, heat 4 tablespoons of the olive oil over moderate heat until it's hot. Add the panko and stir constantly, until golden and crisp, about 2 minutes. Transfer to a plate to cool.

Boil the pasta in salted water until al dente. Drain, and set aside.

Sauté the onion, garlic, and peppers in 2 tablespoons of the olive oil until the onions are translucent. Remove the vegetables from the pan. Heat the remaining 2 tablespoons of olive oil in the pan, and add the hot pasta. Toss until well coated with the oil. Add the sautéed panko, onions, peppers, parsley, and cheese. Season with salt and pepper. Serve immediately. Yield: 4 servings.