60 minutes
A delightful pasta dish featuring a rich burst cherry tomato sauce and crunchy fried caper crumbs.
tablespoons
Capers, rinsed and patted dry
cups
Anchovy Fillet, rinsed, patted dry, and minced
each
Panko bread crumbs
cups
teaspoons
teaspoons
Flat Leaf Parsley, minced
cups
Lemon Zest, grated
teaspoons
Garlic Clove, sliced thin
each
0 lb
teaspoons
teaspoons
Short Pasta
0 oz
Unsalted Butter, cut into 2 pieces and chilled
tablespoons
Fresh Basil Leaves, torn if large
cups
1. Prepare the topping
Heat 2 tablespoons of extra-virgin olive oil in a 10-inch skillet over medium heat until it shimmers. Add the capers and 1 minced anchovy fillet to the skillet. Cook them for about 3-4 minutes until the capers are crispy and the anchovy has dissolved into the oil. Use a slotted spoon to transfer the caper mixture to a paper towel–lined plate and set it aside.
2. Toast the panko bread crumbs
Leave the oil in the skillet and return it to medium heat. Add the panko bread crumbs, 1/8 teaspoon of table salt, and 1/8 teaspoon of ground black pepper to the skillet. Stir constantly for 4-5 minutes until the bread crumbs turn golden brown. Transfer the toasted panko to a medium bowl. Stir in the minced parsley, grated lemon zest, and the reserved caper mixture. Set this topping aside for later.
3. Cook the garlic and anchovies
In a large saucepan, heat 1/4 cup of extra-virgin olive oil over medium heat. Add the thinly sliced garlic and the remaining 2 minced anchovy fillets. Cook for about 4-5 minutes until the anchovies break down and the garlic is lightly browned.
4. Prepare the tomato sauce
Add the cherry tomatoes, 1.5 teaspoons of table salt, 1/4 teaspoon of sugar, and the red pepper flakes to the saucepan. Stir to combine and then cover the pan. Increase the heat to medium-high and cook for about 10 minutes, until the tomatoes burst and release their juices, creating a rich sauce.
5. Cook the pasta
Bring 4 quarts of water to a boil in a large pot. Add 12 ounces of short pasta and 1 tablespoon of table salt to the boiling water. Cook the pasta until it is al dente, stirring often. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Return the drained pasta to the pot.
6. Combine pasta and sauce
Off the heat, add the chilled butter and the tomato mixture to the pasta. Gently stir for about 15 seconds, allowing the butter to melt and blend with the sauce. If the sauce needs thinning, adjust the consistency by adding the reserved pasta cooking water, 2 tablespoons at a time. Stir in the fresh basil leaves and season with salt to taste.
7. Serve
Serve the pasta immediately, passing the fried caper crumbs separately so everyone can sprinkle them on their plates as desired.
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