Linguine Peperonata With Toasted Rosemary Breadcrumbs

I love this simple pasta recipe. It's topped with a toasted mixture of rosemary, breadcrumbs, olive oil, and Parmesan. Delicious and crunchy.

• 2 tbsp plus 1/2 cup grated Parmesan, divided
• 1/2 cup breadcrumbs
• 3 tbsp olive oil, divided
• 2 1/2 tsp finely chopped fresh rosemary, divided
• 1/2 white onion, chopped
• 3 garlic cloves, minced
• a pinch of red pepper flakes
• 3 bell peppers (red, yellow, and green), sliced into smaller pieces
• 6 oz linguine pasta, strands halved
• 2 tbsp white wine vinegar

Preheat oven to 350F. On a baking sheet combine 2 tbsp Parmesan, breadcrumbs, 1 tbsp oil, and 1 1/4 tsp rosemary. Season with salt and pepper. Toast for about 7 minutes or until golden. Take care to not burn the mixture. Remove from the oven. Set aside.

Cook linguine according to package instructions. Reserve 1/2 cup cooking liquid. Drain.

Heat the remaining oil in a large skillet. Saute onions, garlic, remaining rosemary, and red pepper flakes for 3 minutes constantly stirring. Add bell peppers and saute until they are tender, about 5 minutes. Add linguine, reserved liquid, and white wine vinegar. Toss with the remaining Parmesan. Serve topped with the breadcrumbs mixture.

_________________________________________________________________________
Adapted from Vegetarian Times, March-April 2013 issue.