Pasta with Burst Cherry Tomato Sauce

🥘 Ingredients

• anchovy
  1 fillet, 2 fillets
• basil
  1 c
• butter
  2 Tbsp
• capers
  4 tbsp
• cherry tomatoes
  2 lbs
• garlic
  2 cloves
• lemon zest
  1 tsp
• olive oil
  4 tbsp, 2 Tbsp
• panko
  1/2 c
• parsley
  4 tbsp
• penne rigate, orecchiette, campanelle, or other short pasta
  12 oz
• pepper
  1/8 tsp
• red pepper flakes
  1/8 tsp
• salt
  1.625 tsp, 1 Tbsp
• sugar
  1/4 tsp
• water
  16 c

🍳 Cookware

• 10-inch skillet
• slotted spoon
• paper towel
• plate
• medium bowl
• large pot
• large saucepan

1. 1

   Be sure to use cherry tomatoes; grape tomatoes won't break down as much and will produce a drier sauce. Our topping contributes crunch and depth, but you can substitute 1 cup (2 ounces) of grated Parmesan cheese, if desired. For a spicier dish, use the larger amount of red pepper flakes.
2. 2

   FOR THE TOPPING: Heat olive oil in 10-inch skillet over medium heat until shimmering. Add capers and rinsed, patted dry, and minced anchovy and cook, stirring frequently, until capers have darkened and shrunk, 3 to ⏱️ 4 minutes . Using slotted spoon , transfer caper mixture to paper towel –lined plate ; set aside. Leave oil in skillet and return skillet to medium heat. Add panko , salt , and pepper to skillet and cook, stirring constantly, until panko is golden brown, 4 to ⏱️ 5 minutes . Transfer panko to medium bowl . Stir in parsley , lemon zest , and reserved caper mixture.

   olive oil: 2 Tbsp, capers: 4 tbsp, anchovy: 1 fillet, panko: 1/2 c, salt: 1/8 tsp, pepper: 1/8 tsp, parsley: 4 tbsp, lemon zest: 1 tsp
3. 3

   FOR THE PASTA: Bring 4 quarts water to boil in large pot . While water is coming to boil, heat olive oil , thinly sliced garlic , and anchovy in large saucepan over medium heat. Cook, stirring occasionally, until anchovies break down and garlic is lightly browned, 4 to ⏱️ 5 minutes . Add cherry tomatoes , salt , sugar , and red pepper flakes to saucepan and stir to combine. Cover and increase heat to medium-high. Cook, without stirring, for ⏱️ 10 minutes .

   water: 16 c, olive oil: 4 tbsp, garlic: 2 cloves, anchovy: 2 fillets, cherry tomatoes: 2 lbs, salt: 1/2 tbsp, sugar: 1/4 tsp, red pepper flakes: 1/8 tsp
4. 4

   Meanwhile, add penne rigate, orecchiette, campanelle, or other short pasta and 1 tablespoon salt to boiling water. Cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Off heat, add butter and tomato mixture to pasta and stir gently until oil, butter , and tomato juices combine to form light sauce, about 15 seconds. Adjust consistency with reserved cooking water as needed, adding 2 tablespoons at a time. Stir in basil and season with salt to taste. Serve, passing topping separately.

   penne rigate, orecchiette, campanelle, or other short pasta: 12 oz, salt: 1 Tbsp, butter: 2 Tbsp, basil: 1 c