This bucatini peperonata with toasted rosemary breadcrumbs is the perfect healthy weeeknight dinner. It comes together in under 30 minutes and is full of sweet pan-roasted bell peppers with rosemary breadcrumbs for a little bit of crunchy texture.
What happens when you sit down next to a bag of holiday mint M&M’s while watching the Kardashians on Superbowl Sunday.
Is that you eat them.
Like, so many of them.
It’s kind of a huge reminder of what it was like to be all single lady when you ate ALL THE THINGS because there were no other eyes around to watch you skeptically.
As opposed to once you move in with a boy and then you blink and all the food is gone. So it is impossible to eat ALL THE THINGS.
Because they’re all in his belly.
Can we take this pasta for example?
I let the.boy serve himself and the next thing I know, he has left me approximately five noodles to “have for lunch tomorrow”.
As if, had he added those five noodles to his dish of six hundred thirty-five, they would have really pushed him over the edge.
Eye roll. Big eye roll.
So now you see why I had to eat so many M&M’s.
For their protection/my mint chocolate-loving happiness.
To be fair, this pasta was SUPER so I don’t really blame him for overserving himself. Especially for a meal that comes together in 30 MINUTES OR LESS.
It’s cray cray. That never happens around here.
First, you whizz up your favorite bread in a food processor, and then toast it in some butter and olive oil along with rosemary and parmesan until it’s nice and crunchy. In that same pan, you then saute up a colorful mix of pepper slices. Toss with cooked pasta, some more parmesan, and then top with your breadcrumbs.
Just don’t eat it all in one sitting.
But even if you do, it is so easy to make again.
One year ago…Red Velvet and Cinnamon Layer Cake
Three years ago…Tortilla de Sweet Potatoes
Five years ago…Pesto Pizza with Butternut Squash
- 1 cup homemade bread crumbs
- 3 tbsp olive oil, divided
- 1 tbsp butter
- 2½ tsp fresh rosemary
- 2 tbsp plus ½ cup grated parmesan cheese, divided
- 3 bell peppers, seeded and thinly sliced
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
- 8 oz bucatini, linguine, or spaghetti
- 2 tbsp white wine vinegar
- salt and black pepper, to taste
- Heat 1 tbsp olive oil and tbsp butter in a large skillet over medium heat. Add in the bread crumbs, rosemary, and 2 tbsp parmesan cheese to skillet and saute, stirring occasionally, until bread crumbs start to brown and smell toasty, about 5-6 minutes. Remove to a bowl.
- Bring a large pot of salted water to a boil.
- In the meantime, in that same skillet, heat remaining 2 tbsp olive oil. Add garlic and red pepper flakes to the pan and saute for about 30 seconds, or until garlic starts to smell fragrant. Add in the pepper slices and a sprinkle of salt and black pepper. Saute for 5-8 minutes, or until peppers are cooked through and starting to brown in places.
- Cook the pasta according to package instructions, reserving ½ cup cooking water. Toss the cooked pasta with the bell peppers, remaining ½ cup parmesan cheese, and vinegar. Season to taste with salt and black pepper. Serve tossed with breadcrumb topping.