Spaghetti with Panko and Peppers

By Late2Serenity

Ingredients

• 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

Details

Servings 4
Adapted from kingarthurflour.com

Preparation

Step 1

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.