Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs

Name: Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs
Ingredients: 2 tablespoons extra-virgin olive oil 2 tablespoons extra-virgin olive oil; ¼ cup capers, rinsed and patted dry ¼ cup capers, rinsed and patted dry; 1 anchovy fillet, rinsed, patted dry, and minced 1 anchovy fillet, rinsed, patted dry, and minced; ½ cup panko bread crumbs ½ cup panko bread crumbs; ⅛ teaspoon table salt ⅛ teaspoon table salt; ⅛ teaspoon pepper ⅛ teaspoon pepper; ¼ cup minced fresh parsley ¼ cup minced fresh parsley; 1 teaspoon grated lemon zest 1 teaspoon grated lemon zest; ¼ cup extra-virgin olive oil ¼ cup extra-virgin olive oil; 2 garlic cloves, sliced thin 2 garlic cloves, sliced thin; 2 anchovy fillets, rinsed and patted dry 2 anchovy fillets, rinsed and patted dry; 2 pounds cherry tomatoes 2 pounds cherry tomatoes; 1 ½ teaspoons table salt, plus salt for cooking pasta 1 ½ teaspoons table salt, plus salt for cooking pasta; ¼ teaspoon sugar ¼ teaspoon sugar; ⅛ - ¼ teaspoon red pepper flakes ⅛ to ¼ teaspoon red pepper flakes; 12 ounces penne rigate, orecchiette, campanelle, or other short pasta 12 ounces penne rigate, orecchiette, campanelle, or other short pasta; 2 tablespoons unsalted butter, cut into 2 pieces and chilled 2 tablespoons unsalted butter, cut into 2 pieces and chilled; 1 cup fresh basil leaves, torn if large 1 cup fresh basil leaves, torn if large; 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 desire

INGREDIENTS

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2 tablespoons extra-virgin olive oil 2 tablespoons extra-virgin olive oil

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¼ cup capers, rinsed and patted dry ¼ cup capers, rinsed and patted dry

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1 anchovy fillet, rinsed, patted dry, and minced 1 anchovy fillet, rinsed, patted dry, and minced

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½ cup panko bread crumbs ½ cup panko bread crumbs

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⅛ teaspoon table salt ⅛ teaspoon table salt

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⅛ teaspoon pepper ⅛ teaspoon pepper

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¼ cup minced fresh parsley ¼ cup minced fresh parsley

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1 teaspoon grated lemon zest 1 teaspoon grated lemon zest

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¼ cup extra-virgin olive oil ¼ cup extra-virgin olive oil

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2 garlic cloves, sliced thin 2 garlic cloves, sliced thin

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2 anchovy fillets, rinsed and patted dry 2 anchovy fillets, rinsed and patted dry

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2 pounds cherry tomatoes 2 pounds cherry tomatoes

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1 ½ teaspoons table salt, plus salt for cooking pasta 1 ½ teaspoons table salt, plus salt for cooking pasta

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¼ teaspoon sugar ¼ teaspoon sugar

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⅛ - ¼ teaspoon red pepper flakes ⅛ to ¼ teaspoon red pepper flakes

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12 ounces penne rigate, orecchiette, campanelle, or other short pasta 12 ounces penne rigate, orecchiette, campanelle, or other short pasta

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2 tablespoons unsalted butter, cut into 2 pieces and chilled 2 tablespoons unsalted butter, cut into 2 pieces and chilled

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1 cup fresh basil leaves, torn if large 1 cup fresh basil leaves, torn if large

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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 desire

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