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Pasta
With Capers, Garlic, and Bread Crumbs
| 3/4 pound rotini or other short spiral
pasta
a 6-inch piece stale baguette 6 tablespoons drained capers 4 garlic cloves, finely chopped 1/2 cup extra-virgin olive oil 1/4 cup chopped fresh parsley leaves freshly grated Parmesan if desired Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta. Cut crust from bread and, using large holes of a hand grater, grate enough bread to measure 2/3 cup. Boil pasta until al dente. While pasta is cooking, in a large heavy skillet cook garlic in oil over moderate heat, stirring, just until pale golden, about 2 minutes. Stir in capers, parsley, and bread crumbs and cook, stirring, until bread crumbs and garlic are golden, 1 to 2 minutes. Drain pasta in a colander and transfer to a heated large bowl. Pour sauce over pasta and toss to combine. Serve pasta with Parmesan. Serves 4.
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