Cherry tomatoes are ideal for quick pan sauces because their thin skin allows them to burst and cook down rapidly. Tossing them with slivered garlic, extra virgin olive oil and anchovies yields a bright, tomato-forward sauce rich in umami with minimal prep. A crunchy, gremolata-like topping of fried capers, minced anchovy, panko and lemon zest provides salty crunch and acidity. The dish cooks in about 20 minutes and pairs well with bucatini or penne. Any vibrant, uniform, firm cherry tomatoes work, and extra red pepper flakes add heat; Parmesan is optional.
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 on a warm summer evening. 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. Unless you're a cheese fanatic, you won't miss the grated Parmesan you usually find on top of pasta. The original recipe calls for penne, a traditional pairing for chunkier tomato sauces. But to me, it felt like a bucatini kind of night.
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