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Ingredients
4 servings
½
cup plus 2 Tbsp. olive oil
4
garlic cloves, smashed
⅓
cup pine nuts
1
Tbsp. drained capers
2
cups drained oil-packed sun-dried tomatoes
2
Tbsp. balsamic vinegar
¼
tsp. smoked paprika
Freshly ground black pepper
1
lb. medium pasta (such as campanelle or cavatelli)
Kosher salt
1
cup panko
Chopped parsley (for serving)
Preparation
Step 1
Heat ½ cup oil in a small saucepan over medium-high. Add garlic, pine nuts, and capers and cook, swirling occasionally, until garlic and nuts are golden, about 5 minutes. Transfer to a food processor; reserve saucepan. Add sun-dried tomatoes, vinegar, and paprika to food processor; season generously with pepper and pulse to form a thick paste.
Step 2
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid. Return pasta to pot off heat. Add sun-dried tomato paste along with 1 cup pasta cooking liquid and toss, gradually adding remaining pasta cooking liquid until a thick sauce forms and pasta is coated.
Step 3
Heat remaining 2 Tbsp. oil in reserved saucepan over medium-high. Add panko and a pinch of salt and cook, stirring often, until golden brown and crisp, about 5 minutes.
Step 4
Divide pasta among shallow bowls and top with breadcrumbs and parsley.
