Lemony Pasta With Blistered Cherry Tomatoes and Crispy Caper Crumbs

Method

1. 1

   For the Topping: In a small saucepan or skillet, heat oil over medium heat until shimmering. Add capers and anchovies and cook, stirring frequently, until capers have darkened and shrunk, 3 to 4 minutes. Using a slotted spoon, transfer caper mixture to a paper towel-lined plate; set aside. Leave oil in skillet and return to medium heat. Add panko, salt, and pepper, then cook, stirring constantly, until golden brown, 4 to 5 minutes. Transfer panko to a medium bowl. Stir in parsley, lemon zest, and reserved caper mixture.

2. 2

   For the Pasta: In a large pot, bring about 4 quarts water to a boil. While the water comes to a boil, in a large skillet, heat 1/4 cup (60 ml) oil, garlic, and anchovies over medium heat and cook, stirring occasionally, until the anchovies break down and the garlic is browned, 4 to 5 minutes. Add tomatoes, 1 1/2 teaspoons salt, lemon zest, and pepper flakes to skillet and stir to combine. Cover and increase heat to medium-high. Cook covered, without stirring, until tomatoes are mostly broken down into a sauce, with a few remaining intact, about 8 minutes.

3. 3

   Meanwhile, add pasta and remaining 1 tablespoon salt to boiling water and cook until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and remaining 2 tablespoons oil and lemon juice to tomato mixture, then stir and toss to combine over low heat to form a light sauce that coats the pasta, 2 to 4 minutes. Adjust consistency with reserved pasta cooking water as needed. Stir in basil and season with salt to taste. Sprinkle crispy topping over individual bowls before serving.

Nutrition

calories

470 kcal

fatContent

30 g

fiberContent

6 g

sugarContent

7 g

sodiumContent

2084 mg

proteinContent

10 g

cholesterolContent

4 mg

carbohydrateContent

44 g

saturatedFatContent

4 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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