Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Making your own coarse fresh breadcrumbs takes just a minute; see Test-Kitchen Tip at the end of the recipe for the how-to. Ingredients:
8 ounces linguine |
3 tablespoons extra-virgin olive oil, divided |
6 anchovy fillets, mashed to paste with 1 teaspoon oil from can |
3 garlic cloves, pressed, divided |
1 cup coarse fresh breadcrumbs made from crustless country bread |
1 1-pound container baby heirloom tomatoes or cherry tomatoes |
1 cup thinly sliced fresh basil |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Cook linguine until just tender but firm to bite. Drain, reserving 1 cup cooking liquid.
2. Heat 1 1/2 tablespoons olive oil in large nonstick skillet over medium heat. Add anchovies and 2 garlic cloves, then breadcrumbs. Cook breadcrumbs until golden, tossing to distribute evenly, about 5 minutes. Scrape crumbs onto plate and cool.
3. Heat remaining 1 1/2 tablespoons oil in same skillet over medium heat. Add tomatoes and remaining garlic clove. Cover; cook until tomatoes begin to break down, 3 to 4 minutes. Using fork, crush 1/4 of tomatoes. Add pasta, basil, cheese, and 1/2 cup reserved cooking liquid to tomatoes. Toss, adding more liquid if dry. Mix in half of crumbs. Season pasta with salt and pepper.
4. Transfer pasta to large shallow bowl; top with remaining breadcrumbs and serve.
5. Test-kitchen tip: To make coarse fresh breadcrumbs, trim the crust off slices of (fresh or stale) country bread. Tear the bread into chunks, then grind it in the processor until coarse crumbs are formed.
6. Per serving: 531 calories, 19 g fat, 5 g fiber Nutritional analysis provided by Bon Appétit
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