Capellini with Bacon and Bread Crumbs

Ingredients

• 2 slices bacon chopped
• 0.1 teaspoon pepper black freshly ground
• 8 ounces capellini whole wheat
• 0.3 teaspoon pepper red crushed
• 1  garlic clove sliced
• 1 pint grape tomatoes halved
• 1 cup chicken broth low-sodium
• 1 tablespoon olive oil 
• 1 cup panko bread crumbs 
• 1 tablespoon parmesan cheese divided freshly grated
• 0.3 cup parsley coarsely chopped
• 0.3 teaspoon salt 

Equipment

• frying pan
• pot

Directions

1. Cook pasta according to package directions until al dente. When pasta is done, reserve 1/2 cup cooking water; drain pasta and return to pot.
2. Meanwhile, heat a large skillet over medium heat; add bacon. Cook, stirring, until bacon is
3. crispy, about 5 minutes. add garlic and crushed red pepper; stir 1 minute or until fragrant. add tomatoes; cook, stirring occasionally, until tomatoes begin to soften, about 3 minutes.
4. add broth to pan. simmer the mixture until broth is thick and has reduced to about 1/4 cup, 5-8 minutes.
5. While sauce cooks, heat oil in a small skillet over medium heat. add panko and toast, stirring occasionally, until golden, 2-3 minutes.
6. Season with salt and pepper.
7. Remove sauce from heat; stir in 2 teaspoons parmesan and parsley.
8. Toss sauce with pasta in pot; add cooking water to reach desired consistency, if needed.
9. Divide among 4 serving plates. top with reserved bread crumbs and remaining parmesan.