Linguine with Panko and Red Peppers

Boil the pasta in salted water until al dente, drain. Drizzle olive oil over pasta and toss until well coated; set aside. In a large deep skillet heat olive oil, add Authentic Japanese Panko (code 01020) stirring constantly until golden, about 2 minutes. Transfer to a plate to cool. Sautee diced onions, garlic and red bell pepper in olive oil until onions are translucent. Mix cooked vegetables with the pasta; add in the golden Panko, chopped parsley and grated Parmesan cheese. Season with salt and pepper and serve hot.

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