Fried Bucatini with Breadcrumbs

• 10 oz. bucatini or perciatelli
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 5 cloves garlic, minced (5 tsp.)
• 1/4 cup dried Italian-style seasoned breadcrumbs
• 1 tsp. red pepper flakes
• 2 Tbs. freshly chopped Italian parsley
• 2 Tbs. capers, drained

1. Cook bucatini according to package directions.
2. Drain.
3. Heat skillet over medium heat.
4. Add pine nuts, and cook 3 minutes, or until browned and toasted.
5. Transfer to plate.
6. Wipe out skillet, add oil and garlic, and heat over medium heat 1 minute.
7. Stir in breadcrumbs and red pepper flakes, and cook 1 to 2 minutes, or until breadcrumbs begin to brown.
8. Add bucatini and parsley, and cook 2 minutes more, tossing with tongs.
9. Transfer to bowl, and toss with capers and pine nuts.
10. Season with salt and pepper, if desired.

bucatini, pine nuts, olive oil, garlic, breadcrumbs, red pepper, italian parsley, capers

Taken from www.vegetariantimes.com/recipe/fried-bucatini-with-breadcrumbs/ (may not work)