Linguine with Cherry Tomatoes and Anchovy Breadcrumbs
 

Linguine with Cherry Tomatoes and Anchovy Breadcrumbs

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SERVING SIZE

4

INGREDIENTS

8 oz (s) Linguine

3 Tbs Extra Virgin Olive Oil, divided

6 count Anchovy Fillets, mashed into paste with 1 tsp oil from can

3 cloves Garlic, pressed and divided

1 cup Coarse Fresh Breadcrumbs

1 container Cherry Tomatoes

1 cup Fresh Basil, thinly sliced

1/2 cup Freshly grated Parmesan Cheese

 

INSTRUCTIONS

Cook linguine until just tender but firm to bite. Drain, reserving 1 cup cooking liquid. Heat 1 1/2 tablespoons olive oil in large nonstick skillet over medium heat. Add anchovies 2 garlic cloves, breadcrumbs. Cook breadcrumbs until golden, tossing to distribute evenly, about 5 minutes. Scrape crumbs onto plate and cool. 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. 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. Transfer pasta to large shallow bowl; top with remaining breadcrumbs and serve.

  PRINT VERSION

vegetable plate

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