- 8 ounces whole-wheat or regular capellini
- 2 slices bacon, chopped
- 1 clove garlic, sliced
- 1/4 teaspoon crushed red pepper (optional)
- 1 pint grape tomatoes, halved
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1/4 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon freshly grated Parmesan cheese
- 1/4 cup parsley, chopped coarsely
Bring a large pot of water to boil over high heat. Cook the pasta according to package directions until al dente. When the pasta is done, reserve ½ cup cooking water; drain the pasta and return to the pot.
Meanwhile, heat a large skillet over medium heat and add the bacon. Cook, stirring, until the bacon is crispy, about 5 minutes. Add the garlic and crushed red pepper and stir 1 minute or until fragrant. Add the tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, about 3 minutes.
Add the broth to the pan. Simmer the mixture until the broth is thick and has reduced to about ¼ cup, 5-8 minutes. While the sauce cooks, heat the oil in a small skillet over medium heat. Add the panko and toast, stirring occasionally, until golden, 2-3 minutes. Season with the salt and pepper.
Remove the sauce from heat and stir in 2 teaspoons each of the Parmesan and parsley. Toss the sauce with the pasta in the pot and add the reserved cooking water to reach the desired consistency, if needed. Divide among 4 serving plates. Top with the reserved breadcrumbs and remaining Parmesan.