Pasta with Burst Cherry Tomato Sauce

🥘 Ingredients

• olive oil 2 Tbsp
• capers ¼ cup
• anchovy 1 fillet
• panko ½ cup
• salt 0.12 tsp
• pepper 0.12 tsp
• parsley ¼ cup
• lemon zest 1 tsp
• water 4 qt
• olive oil ¼ cup
• garlic 2 cloves
• anchovy 2 fillets
• cherry tomatoes 2 lbs
• salt 1 ½ tsp
• sugar ¼ tsp
• red pepper flakes 0.12 tsp
• penne rigate, orecchiette, campanelle, or other short pasta 12 oz
• salt 1 Tbsp
• butter 2 Tbsp
• basil 1 cup

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.
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 .
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.