- 8 ounces whole wheat or regular capellini
- 2 bacon slices, chopped
- 1 garlic clove, sliced
- 1/4 teaspoon crushed red pepper, optional
- 1 pint grape tomatoes, halved
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1 cup panko bread crumbs
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon freshly grated Parmesan cheese, divided
- 1/4 cup coarsely chopped parsley
- calories 274
- fat 9.5
- satfat 2.5 g
- monofat 4.9 g
- polyfat 1.2 g
- cholesterol 9 mg
- protein 10 g
- carbohydrate 39 g
- sugars 4 g
- fiber 6 g
- sodium 290 mg
How to Make It
Cook pasta according to package directions until al dente. When pasta is done, reserve 1/2 cup cooking water; drain pasta and return to pot.
Meanwhile, heat a large skillet over medium heat; add bacon. Cook, stirring, until bacon is
crispy, about 5 minutes. add garlic and crushed red pepper; stir 1 minute or until fragrant. add tomatoes; cook, stirring occasionally, until tomatoes begin to soften, about 3 minutes.
add broth to pan. simmer the mixture until broth is thick and has reduced to about 1/4 cup, 5-8 minutes.
While sauce cooks, heat oil in a small skillet over medium heat. add panko and toast, stirring occasionally, until golden, 2-3 minutes.
Season with salt and pepper.
Remove sauce from heat; stir in 2 teaspoons parmesan and parsley.
Toss sauce with pasta in pot; add cooking water to reach desired consistency, if needed.
Divide among 4 serving plates. top with reserved bread crumbs and remaining parmesan.