Butter Garlic Pasta with Tomatoes

Here is another recipe from our local newspaper, Santa Cruz Sentinel. I love garlic, so this one sounds like a real winner to me!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Butter Garlic Pasta with Tomatoes
Time: 20 minutes
Yield: 4 Servings

1 pound linguine or fettuccine pasta
2 Tablespoons oilive oil
3 Tablespoons butter
10 cloves garlic, thinly sliced
1 Tablespoon capers, drained
1/4 teaspoon red pepper flakes
1 cup panko (Japanese style) breadcrumbs
1 large tomato, seeded and diced
1/4 cup finely chopped fresh parsley
Grated Parmesan cheese, to garnish

Bring a large saucepan of salted water to a boil. Add the pasta and cook until just al dente, about 6 to 7 minutes. The pasta should be cooked, but still slightly firm at the center. Drain, then return to the pot. Drizzle with olive oil, toss to coat evenly, then set aside.

Once the pasta has cooked, in a large sauted pan over medium-high, melt the butter. Add the garlic, capers and red pepper flakes, then saute for 1 minute.

Add the breadcrumbs and saute for another minute. Add the pasta and use tongs to toss well to coat with the breadcrumb mixture. Transfer the pasta to a serving bowl and top with the diced tomatoes. Garnish with parsley and and Parmesan cheese.