The recipe uses sun-warm cherry tomatoes cooked briefly with slivered garlic, extra virgin olive oil and anchovies so they burst and form a bright, tomato-forward, umami-rich sauce in about 20 minutes. A crunchy, gremolata-like topping of fried capers, minced anchovy, panko, parsley and lemon zest adds salty, aromatic contrast. The dish pairs well with bucatini or penne; bucatini gives a long, saucy bite. Any color of cherry tomato works if vibrant, uniform, and firm. Add red pepper flakes for heat. The finished pasta typically does not require grated Parmesan because the topping supplies savory depth.
There is something about cherry tomatoes that tomato lovers find irresistible. Perfectly portioned for one juicy bite, they're an adorable fruit. They're also so sweet and intensely flavored that they make a great afternoon snack when plucked off the vine, still warm from the sun. Even our dog Harry couldn't resist the tiny tomato's charms, eating whatever Sun Golds he could reach as they ripened in planters on my patio.
This dish was certainly a breeze. The tomatoes are tossed directly into a pan along with slivered garlic, extra virgin olive oil and anchovies without any prep (other than a quick rinse under cool water). As they burst and break down, they create a bright and tomato-forward sauce that's full of umami flavor. What really sets it apart, though, is the crunchy, gremolata-like panko topping. Fried capers and anchovies add a salty kick, and there's also the tiniest hint of lemon.
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