Bucatini Peperonata with Rosemary Breadcrumbs
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.
Yield: 4 servings
  • 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
  1. 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.
  2. Bring a large pot of salted water to a boil.
  3. 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.
  4. 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.
Adapted from Vegetarian Times
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/02/bucatini-peperonata-with-toasted-rosemary-breadcrumbs.html