Directions:

 1. Begin heating a large pot of water for the pasta.

 2. Put 2 Tbsp of the rice bran oil and the sliced garlic in a large skillet and place over medium-low heat. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this; the idea is to infuse the olive oil with the garlic flavor without burning it or killing the olive oil's flavor. Remove the garlic slices with a slotted spoon and discard.

 3. Add the breadcrumbs to the pan, turn the heat to medium, and cook, stirring, until the breadcrumbs are crisp. Remove breadcrumbs and set aside.

 4. Add remaining oil to the pan, add the soaked/dried capers, and cook until crisp and golden brown. Remove capers, drain on a paper towel, and set aside.

 5. Add diced tomatoes and minced garlic to the skillet and sauté briefly to warm and soften tomatoes and take the spicy bite out of the garlic.

 6. Meanwhile … When water comes to a boil, salt generously and add the Bigoli pasta. Cook al dente, following cooking recommendations on the package - check frequently until the desired texture is achieved.

 7. Remove pasta pot and add to skillet with diced tomatoes. Cook another 1-2 minutes on medium heat to warm pasta.

 8. Top with breadcrumbs, capers, and parsley, and toss again briefly. Add salt and pepper to taste. (Note that the capers are still quite salty, so be careful not to over-salt.) Move pasta to a serving platter, top with grated Parmesan cheese and serve immediately.

 Tip: You can make the recipe through Step 2 several hours before cooking the pasta. The breadcrumbs will keep for a couple of weeks in the freezer. Reheat and crisp in a dry pan over medium heat.