Margherita Pasta With Garlic Bread Crumbs

• 1 cup fresh breadcrumb
• 2 tablespoons garlic, minced
• 2 tablespoons olive oil
• 8 ounces linguine
• 2 tablespoons olive oil
• 4 cups grape tomatoes
• 12 teaspoon red pepper flakes
• 8 ounces fresh mozzarella cheese, diced
• 1 cup fresh basil, thinly sliced
• salt
• pepper

1. Saute bread crumbs and garlic in 2 Tbs of olive oil in a nonstick skillet over medium-high heat, stirring frequently, until crumbs are golden brown.
2. Transfer bread crumbs to a small bowl; set aside.
3. Cook linguine in a large pot of boiling salted water according to package directions; drain.
4. Heat 2 Tbs oil in a large saute pan over medium-high heat.
5. Add tomatores and pepper flakes to pan; saute until tomatoes begin to burst, then crush tomatoes gently with the back of a spoon, leaving some tomatoes whole.
6. Add drained linguine to tomatoes in pan, stirring to coat.
7. Toss linguine with mozzarella, basil, salt and pepper.
8. Divide pasta evenly among four dinner plates and top each with some of the garlic bread crumbs.

fresh breadcrumb, garlic, olive oil, linguine, olive oil, grape tomatoes, red pepper, mozzarella cheese, fresh basil, salt, pepper

Taken from www.food.com/recipe/margherita-pasta-with-garlic-bread-crumbs-496378 (may not work)