Ingredients

BREADCRUMBS
1 1/2 cups old bread, cubed
1/4 tsp kosher salt
1 tsp chopped fresh parsley
2 tsp DaVinci Olive Oil

PASTA
3 tbsp DaVinci Olive Oil, plus more for drizzling
3 medium shallots, thinly sliced
3 large garlic cloves, thinly sliced
2 tbsp Reese Specialty Foods Capers
1/2 cup white wine
1 14-oz (400 g) can Pomi Chopped Tomatoes, drained
1/4 cup fresh chopped parsley
1/3 cup bread crumbs, recipe above
1 1/2 tsp kosher salt
12 oz DaVinci Penne Pasta

Directions

To make the breadcrumbs:
1. Preheat oven to 375° F.
2. Place cubed bread in the bowl of a food processor and pulse for about 30 seconds, until broken down. Add salt and parsley and process for about 1 minute, until everything is finely chopped. Add olive oil and pulse once or twice more to coat.
3. Spread breadcrumbs in a thin layer on a small baking sheet. Bake in preheated oven for 5-6 minutes until golden brown. Remove from oven and set aside.

To make the pasta:
1. Heat a large saucepan over medium heat. Add the olive oil and the shallots, along with 1/2 tsp salt and cook for 3-4 minutes, until shallots are soft and beginning to brown along the edges.
2. Add garlic cloves and capers to the pan with the shallots, stir and cook for 1 minute until garlic is fragrant. Add the white wine. Simmer for 2-3 minutes until wine is almost evaporated and then add the tomatoes, along with the remaining 1 tsp salt. Stir and reduce heat slightly. Simmer for 8-10 minutes to allow flavors to meld. Taste, and add salt and pepper if needed.
3. Meanwhile, cook pasta according to package instructions, reserving 1/4 cup of pasta water before draining.
4. Add cooked pasta, chopped parsley, and about half of the breadcrumbs to the sauce and stir well, adding a bit of the reserved pasta water to help loosen the sauce if needed. When everything is combined, transfer to a serving dish and top with the remaining breadcrumbs.

Products Used