Categories: Pasta

Ingredients

• 2 cups cubed stale peasant-style bread
• 1/2 cup olive oil
• 1 cup grated Pecorino Romano
• Salt and pepper
• 1 lb. spaghetti
• 8 cloves (1 bulb) garlic, chopped or very thinly sliced
• 1 tsp crushed red pepper
• 3 tbsp. capers, drained and roughly chopped
• 1 lemon, zested and juiced
• 1/4 cup dry vermouth
• 1/2 cup fresh parsley, finely chopped

Directions

1. Bring a large pot of water to a boil for the pasta.

2. Preheat the oven to 350.

3. In a food processor, pulse the bread into coarse crumbs. In a bowl, dress the crumbs with 2 tbsp. olive oil, then toss with the cheese; season with salt and pepper. Spread the crumbs out on a rimmed baking sheet and bake until deep golden and crispy, about 15 minutes.

4. Lightly salt the pasta water and add the pasta. Cook until 2 minutes shy of directed.

5. Meanwhile, in a large skillet, heat the remaining olive oil over medium. Stir the garlic, crushed red pepper, capers, and lemon zest into the warm oil and cook until fragrant, 1-2 minutes. Add the vermouth and swirl the pan for a minute. Reduce heat to medium-low.

6. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Add the pasta and cooking water to the oil , along with the lemon juice and parsley. Toss the pasta until coated, 1-2 minutes. Season and top with the Pecorino breadcrumbs.

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