Recipe: Sicilian Pasta With Parmesan, Capers, Toasted Bread Crumbs

Serves 4.

Note: You can double the quantity of toasted breadcrumbs to store in a covered container in the pantry. These will stay fresh for at least a few weeks. If you need to re-crisp, simply toss them back into a dry pan and toast over low heat. Allow them to cool before packing them up. This recipe finishes the dish with shreds of real Parmesan cheese, but it's just as delicious without. From Beth Dooley.

Breadcrumbs:

• 1/2 loaf of sourdough bread, coarsely ground into crumbs (about 2 to 2 1/2 c.)

• 2 tbsp. extra-virgin olive oil

• 2 cloves garlic, smashed

Pasta:

• 2 tbsp. extra-virgin olive oil

• 3 cloves garlic, smashed

• Generous pinch red pepper flakes

• 1 tbsp. drained capers, or more to taste

• 1 tbsp. fresh lemon zest

• 1/2 c. pasta cooking water

• Salt and freshly ground black pepper to taste

• 1 to 2 tbsp. shaved Parmesan, optional

Directions

To prepare the breadcrumbs: Break dry bread into chunks. (If your bread is still moist, dry out slices in a warm oven until firm, but not super hard, and then break into chunks.) Place bread chunks in a food processor and whir into crumbs.

To prepare the pasta: Bring about 5 to 6 quarts of generously salted water to a rapid boil. Drop in the pasta and cook until tender but firm, about 10 to 12 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Return the drained pasta to the pot and cover it to retain heat.