Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4 as a main course
Ingredients
3/4 pound gigli di semola or short spiral pasta
a 6-inch piece stale baguette
6 tablespoons drained capers
4 garlic cloves
1/2 cup extra-virgin olive oil
1/4 cup chopped fresh parsley leaves
freshly grated Parmesan if desired
Preparation
Step 1
Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta. Cut crust from bread and, using large holes of a hand grater, grate enough bread to measure 2/3 cup. Finely chop separately capers and garlic.
Step 2
Boil pasta until al dente.
Step 3
While pasta is cooking, in a large heavy skillet cook garlic in oil over moderate heat, stirring, just until pale golden, about 2 minutes. Stir in capers, parsley, and bread crumbs and cook, stirring, until bread crumbs and garlic are golden, 1 to 2 minutes.
Step 4
Drain pasta in a colander and transfer to a heated large bowl. Pour sauce over pasta and toss to combine.
Step 5
Serve pasta with Parmesan.
