Roasted Pepper Linguine with Crisp Crumbs Recipe

Preheat the oven to 425°F (220°C).

Cook the linguine according to package instructions until al dente. Drain and set aside.

Meanwhile, cut the bell peppers in half lengthwise and remove the seeds and stems. Place the pepper halves on a baking sheet, skin side up.

Drizzle 1 tablespoon of olive oil over the peppers and sprinkle with salt and pepper. Roast in the preheated oven for 15-20 minutes, or until the skin is blistered and charred.

Remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap and let them steam for 10 minutes.

Once the peppers have steamed, remove the skin and chop them into strips.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the breadcrumbs, minced garlic, and red pepper flakes. Cook, stirring frequently, until the breadcrumbs are golden and crispy. Remove from heat and set aside.

In the same skillet, add the cooked linguine and chopped roasted peppers. Toss to combine.

Sprinkle grated Parmesan cheese over the pasta and toss again. Season with salt and pepper to taste.

Divide the pasta among serving plates and sprinkle with the crispy breadcrumbs. Garnish with fresh basil leaves.

Serve hot and enjoy!