Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4 as a main course

　　3/4 pound gigli di semola or short spiral pasta

　　a 6-inch piece stale baguette

　　6 tablespoons drained capers

　　4 garlic cloves

　　1/2 cup extra-virgin olive oil

　　1/4 cup chopped fresh parsley leaves

　　freshly grated Parmesan if desired

　　

Step 1

Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta. Cut crust from bread and, using large holes of a hand grater, grate enough bread to measure 2/3 cup. Finely chop separately capers and garlic.

　　

Step 2

Boil pasta until al dente.

　　

Step 3

While pasta is cooking, in a large heavy skillet cook garlic in oil over moderate heat, stirring, just until pale golden, about 2 minutes. Stir in capers, parsley, and bread crumbs and cook, stirring, until bread crumbs and garlic are golden, 1 to 2 minutes.

　　

Step 4

Drain pasta in a colander and transfer to a heated large bowl. Pour sauce over pasta and toss to combine.

　　

Step 5

Serve pasta with Parmesan.