The sauce here happens as the ingredients are mixed. The toasted bread crumb topping is often used in Italy to dress up simple pasta dishes. These are also delicious sprinkled on simply cooked vegetables and fish.
Melt the butter in a large skillet over medium heat. As soon as the foam begins to disappear, stir in the bread crumbs. Lower the heat slightly and cook, stirring constantly, until the bread crumbs begin to brown. Add the garlic and sauté for a minute more or until the crumbs are golden brown. Remove from the heat, cool, and stir in the Parmesan and parsley. Set aside. (The crumbs can be made a day or two ahead; store tightly covered in the refrigerator. Wait to add the parsley until serving time.)
Char or roast the peppers, then peel, seed, and chop into ¼-inch dice. Be sure to catch all the juices and add to the chopped peppers in a bowl. Stir in the capers,
Cook the pasta in at least
© 2004 John Ash. All rights reserved.