LINGUINE WITH BABY HEIRLOOM TOMATOES AND ANCHOVY BREADCRUMBS RECIPE | EPICURIOUS.COM

Steps:

• Cook linguine until just tender but firm to
• bite. Drain, reserving 1 cup cooking liquid.
• 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.
• 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
• 2 cup reserved cooking liquid to tomatoes.
• Toss, adding more liquid if dry. Mix in half of
• crumbs. Season pasta with salt and pepper.
• Transfer pasta to large shallow bowl;
• top with remaining breadcrumbs and serve.
• Test-kitchen tip:
• To make coarse fresh
• breadcrumbs, trim the crust off slices of
• (fresh or stale) country bread. Tear the
• bread into chunks, then grind it in the
• processor until coarse crumbs are formed.
• Per serving:
• calories,
• g fat,
• g fiber
• Nutritional analysis provided by
• Bon Appétit