Recipe: Panko Pasta

Panko Pasta
Serves 4

This hearty dish incorporates pungent garlic, tart capers and spicy red pepper flakes with panko (Japanese-style) breadcrumbs for a crunchy twist on tortellini pasta. Don't substitute regular breadcrumbs for the panko, as I've attempted this recipe in the past with finely crushed breadcrumbs and there is just no comparison. I use spinach panko from Whole Foods, which runs $3.99 for a five ounce tub.

Ingredients:
1 package tortellini
2 Tbs olive oil
2 Tbs butter
5 cloves garlic, minced
1 Tbs capers, drained
1/4 tsp red pepper flakes
3 Tbs panko breadcrumbs
1/2 Cup diced tomatoes
Parmesan cheese to taste

Ingredients
Directions:

1. Mince garlic and combine with capers and red pepper flakes. Set aside.

2. Boil pasta according to package directions. Drain and return to pot. Drizzle with olive oil and cover to keep warm.

3. While pasta is boiling, shred the Parmesan cheese.

4. Melt butter over med-low heat.

5. Add garlic-caper mixture and saute for one minute. You can also add the tomatoes during this step if you like them warmed. If not, add at the end.

6. Turn off heat and stir in panko.

7. Add garlic-panko mixture to pasta, and fold in tomatoes.

8. Sprinkle with shredded Parmesan and enjoy!

Note: My husband isn't a big fan of tomatoes, so I went easy on them, but feel free to add up to one cup diced if you wish.