Instructions

1. Remove crust from gluten free bread and place on a grill pan over med/high heat
2. Toast each side 1-2 minutes until crusty
3. Remove from heat and crush into thick bread crumbs, set aside
4. Cook pasta as directed on package or until al dente
5. While pasta is cooking make salsa verde
6. In a food processor add Garlic, Capers, Parsley, Anchovies, Red Chili Pepper, and EVOO, blend until smooth
7. Add salsa verde to a frying pan and heat over medium heat
8. Add 1/2 cup of the hot pasta water to the salsa verde to thin out and continue to simmer 2-3 minutes
9. Drain pasta and add to Salsa Verde
10. Drizzle a bit of EVOO over pasta to keep from sticking
11. Add half of the bread crumbs in and mix
12. Remove from heat and serve
13. Top with remaining bread crumbs and Pecorino
14. Buon Appetito!