The pasta in this dish isn’t really fried—it’s sautéed with skillet-toasted breadcrumbs. For a bigger meal, top with roasted vegetables or grilled tofu.
1. Cook bucatini according to package directions. Drain.
2. Heat skillet over medium heat. Add pine nuts, and cook 3 minutes, or until browned and toasted. Transfer to plate.
3. Wipe out skillet, add oil and garlic, and heat over medium heat 1 minute. Stir in breadcrumbs and red pepper flakes, and cook 1 to 2 minutes, or until breadcrumbs begin to brown. Add bucatini and parsley, and cook 2 minutes more, tossing with tongs. Transfer to bowl, and toss with capers and pine nuts. Season with salt and pepper, if desired.