Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs
With such a lengthy recipe name, this recipe is perfect for a weeknight meal. Don't skip the Fried Caper Crumb topping! The delicious crumbs not only add a wonderful texture to this pasta dish, but a TON of flavor. Honestly, I used to hate capers and I wasn't sure I liked anchovies. The anchovies melt into the sauce, leaving a subtle but delicious "umami" flavor. This is a recipe I'll make many times over. We loved it!
Servings 4 servings
Ingredients
For the crumb topping: (see notes)
- 2 tablespoons extra-virgin olive oil
- ¼ cup capers rinsed and patted dry
- 1 anchovy fillet rinsed and patted dry, and minced
- ½ cup panko bread crumbs
- ⅛ teaspoon table salt
- ⅛ teaspoon pepper
- ¼ cup minced fresh parsley
- 1 teaspoon grated lemon zest
For the pasta:
- ¼ cup extra-virgin olive oil
- 2 garlic cloves sliced thin
- 2 anchovy fillets rinsed patted dry, and minced
- 2 pounds cherry tomatoes see notes about substitutions
- 1 ½ teaspoons table salt plus salt for cooking pasta
- ¼ teaspoon sugar
- ⅛ - ¼ teaspoon red pepper flakes
- 12 ounces penne rigate orecchiette, campanelle, or other short pasta
- 2 tablespoons unsalted butter cut into 2 pieces and chilled
- 1 cup fresh basil leaves torn if large
Instructions
FOR THE TOPPING
- Heat oil in 10-inch skillet over medium heat until shimmering.Add capers and 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.
FOR THE PASTA:
- Bring 4 quarts water to boil in large pot.While water is coming to boil, heat oil, garlic, and anchovies in large saucepan over medium heat. Cook, stirring occasionally, until anchovies break down and garlic is lightly browned, 4 to 5 minutes. NOTE: I used anchovy paste, as that is what I keep in my refrigerator, and that worked out fine. Add tomatoes, salt, sugar, and pepper flakes to saucepan and stir to combine. Cover and increase heat to medium-high. Cook, without stirring, for 10 minutes.
- Meanwhile, add pasta and 1 tablespoon salt to boiling water. Cook, stirring often, until al dente. Reserve ½ 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.
Notes
Recipe source: Americas Test Kitchen
Be sure to use cherry tomatoes; grape tomatoes won't break down as much and will produce a drier sauce.
The crumb 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.