Linguine Peperonata with Toasted Rosemary Breadcrumbs

To make this peperonata kid-friendly, we held the onions.

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  • 2 Tbs. plus 1/2 cup finely grated Parmesan cheese, divided
  • 1/2 cup panko breadcrumbs
  • 3 Tbs. olive oil, divided
  • 2 1/2 tsp. finely chopped fresh rosemary, divided
  • 3 bell peppers (red, yellow, orange)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1/8 tsp. red pepper flakes
  • 6 oz. fresh linguine pasta, strands halved
  • 2 Tbs. white wine vinegar


1. Preheat oven to 350°F. Combine 2 Tbs. Parmesan, breadcrumbs, 1 Tbs. oil, and 11/4 tsp. rosemary on small baking sheet; season with salt and pepper, if desired. Toast 7 minutes, or until topping is golden. Stir to blend; set aside.

2. Slice tops and bottoms from bell peppers to make 3-inch-thick rings. Remove core and seeds from pepper rings, then slice rings vertically into 1/4-inch-wide strips.

3. Heat remaining 2 Tbs. oil in skillet over medium heat. Add garlic, red pepper flakes, and remaining 11/4 tsp. rosemary. Stir 30 seconds. Add bell pepper strips, and sauté 5 minutes, or until just tender.

4. Meanwhile, cook linguine according to package directions for al dente. Drain, reserving 1 cup cooking liquid.

5. Toss linguine, 1/2 cup reserved cooking liquid or more if necessary, vinegar, and remaining 1/2 cup Parmesan with bell peppers in skillet. Season with salt and pepper, if desired. Divide pasta among 4 plates, and sprinkle each with 
2 Tbs. crumb topping.

Nutrition Information

  • Calories 354
  • Carbohydrate Content 41 g
  • Cholesterol Content 36 mg
  • Fat Content 17 g
  • Fiber Content 3 g
  • Protein Content 12 g
  • Saturated Fat Content 4 g
  • Sodium Content 302 mg
  • Sugar Content 4 g

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