Buttery Garlic Pasta with Tomatoes

Yield: 4 servings

Ingredients

• 1 pound linguine or fettuccine pasta
• 2 tablespoons olive oil
• 3 tablespoons butter
• 10 cloves garlic, thinly sliced
• 1 tablespoon capers, drained
• 1/4 teaspoon red pepper flakes
• 1 cup panko (Japanese- style) breadcrumbs
• 1 large tomato, seeded and diced
• 1/4 cup finely chopped fresh parsley
• Grated Parmesan cheese, to garnish

Instructions

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook until just al dente, about 6 to 7 minutes. The pasta should be cooked, but still slightly firm at the center. Drain, then return to the pot.
2. Drizzle with olive oil, toss to coat evenly, then set aside.
3. Once the pasta has cooked, in a large sauté pan over medium-high, melt the butter. Add the garlic, capers and red pepper flakes, then sauté for 1 minute. Add the breadcrumbs and sauté for another minute. Add the pasta and use tongs to toss well to coat with the breadcrumb mixture.
4. Transfer the pasta to a serving bowl and top with the diced tomatoes.
5. Garnish with parsley and Parmesan cheese.

Nutrition

Per serving: 709 cal., 185g fat (8g sat), 28mg chol., 109g carb., 23g pro., 6g fiber, 458mg sodium