Capellini With Bacon And Bread Crumbs

• 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

1. 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.
2. Meanwhile, heat a large skillet over medium heat; add bacon. Cook, stirring, until bacon is
3. 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.
4. add broth to pan. simmer the mixture until broth is thick and has reduced to about 1/4 cup, 5-8 minutes.
5. While sauce cooks, heat oil in a small skillet over medium heat. add panko and toast, stirring occasionally, until golden, 2-3 minutes.
6. Season with salt and pepper.
7. Remove sauce from heat; stir in 2 teaspoons parmesan and parsley.
8. Toss sauce with pasta in pot; add cooking water to reach desired consistency, if needed.
9. Divide among 4 serving plates. top with reserved bread crumbs and remaining parmesan.

whole wheat, bacon, garlic, red pepper, grape tomatoes, chicken broth, olive oil, bread crumbs, salt, freshly ground black pepper, parmesan cheese, parsley

Taken from www.myrecipes.com/recipe/capellini-with-bacon-and-bread-crumbs (may not work)