Ingredients

Salt and freshly ground pepper to taste

1 pound perciatelli

1/4 cup olive oil

3 large cloves garlic, peeled

3/4 cup finely chopped flat-leaf parsley

4 whole canned tomatoes, drained, seeded, and sliced 1/8 inch thick

2 tablespoons bread crumbs, toasted

2 tablespoons finely chopped walnuts

Pinch of red-pepper flakes

FOR OPTIONAL GARNISH

1/4 cup freshly grated pecorino cheese, plus 1 ounce shaved

Preparation

  1. Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
  2. Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, bread crumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
  3. Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.