• 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
  

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. Drizzle with olive oil, toss to coat evenly, then set aside.

Once the pasta has cooked, in a large saute pan over medium-high, melt the butter. Add the garlic, capers and red pepper flakes, then saute for 1 minute.

Add the breadcrumbs and saute for another minute. Add the pasta and use tongs to toss well to coat with the breadcrumb mixture. Transfer the pasta to a serving bowl and top with the diced tomatoes. Garnish with parsley and Parmesan cheese.

Nutrition information per serving (values are rounded to the nearest whole number): 709 calories; 185 calories from fat; 21 g fat (8 g saturated; 0 g trans fats); 28 mg cholesterol; 109 g carbohydrate; 23 g protein; 6 g fiber; 458 mg sodium.

Labels: Buttery Garlic Pasta With Tomatoes