You know what goes well on top of carbs? More carbs. Crispy, garlicky breadcrumbs add texture and flavor in this easy-as-pie pasta recipe.  Actually, this is easier-than-pie.

I think a lot of people assume that homemade pasta sauce automatically means hours in the kitchen.  Bogus.  My arsenal of pasta recipes includes an extensive collection of 20-30 minute fresh pasta sauces – like this one.  A handful of ingredients and a few minutes at the stove. Presto – it’s almost magic.  Oh but hey, where’d those breadcrumbs come from? I’m so glad you asked:

Have some leftover slices of bread that are slightly past their prime?  Give those stale babies another chance at life by popping them in the oven at 350 for 10 minutes per side.  Crush them up and then freeze them – they’ll keep for a couple months and you don’t have to defrost them before cooking!  Now back to your regularly scheduled recipe…

Remove and discard the ribs and seeds from the pepper before chopping everything up.  I recommend a giraffe print knife for this task but if you do not have one, any knife will do.  Throw your veggies into some hot oil for a couple minutes, then toss it all together with the breadcrumbs and cooked pasta.

Almost crunchy pasta.  Keep Carboholics Anonymous on speed dial.

Garlic Breadcrumb Pasta with Red Bell Peppers

Prep time: 10 minutes
Cook time: 10 minutes
Total Time: 20 minutes

Yield: 2 servings

Ingredients:

4-6 oz dry linguini (sub. spaghetti or fettuccine)
2 tbsp olive oil
2 cloves garlic, minced
1/2 red bell pepper, chopped
1/4 – 1/2 cup breadcrumbs, unseasoned
1 handful flat leaf parsley, lightly chopped
Salt to taste
Optional: parmesan, grated, to serve

1. Cook linguini according to package instructions. When pasta is 3 minutes from being done, heat olive oil in large skillet over medium heat. Add garlic and pepper, season with dash of salt, and cook approximately 2-3 minutes until soft. Do not allow garlic to brown. Add parsley and allow to wilt for 1 minute.

2. Drain pasta.  Toss pasta and breadcrumbs together into skillet and stir well to combine. Remove from heat within 15-30 seconds – just long enough for the breadcrumbs to crisp in the olive oil. Serve immediately with parmesan, if desired.