Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs
A flavorful pasta dish combining tender linguine with sweet baby heirloom tomatoes, topped with crispy anchovy-infused breadcrumbs and fresh basil. The combination of garlic, Parmesan, and anchovies creates a deliciously savory Mediterranean-inspired meal.
Ingredients
- •8 ounces linguine
- •3 tablespoons extra-virgin olive oil
- •6 fillets anchovy fillets
- •3 cloves garlic
- •1 cup breadcrumbs
- •1 pound baby heirloom tomatoes
- •1 cup fresh basil
- •½ cup Parmesan cheese
Cooking Instructions
- 1.
Cook linguine until just tender but firm to bite. Drain, reserving 1 cup cooking liquid.
10 min
- 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.
5 min
- 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.
8 min
- 4.
Transfer pasta to large shallow bowl; top with remaining breadcrumbs and serve.
2 min
