Lemony Pasta With Blistered Cherry Tomatoes and Crispy Caper Crumbs

Ingredients

For 4 servings

• •2 c. à soupe (30 ml) extra-virgin olive oil
• •1 /3 cup capers (55 g), rinsed and patted dry
• •1 /2 cup (35 g) panko breadcrumbs
• •1 /4 teaspoon Diamond Krystal kosher salt; for table salt, use half as much by volume
• •1 /8 teaspoon freshly ground black pepper
• •1 /4 cup (12 g) minced fresh parsley
• •1 c. à café grated lemon zest from 1 lemon
• •1 anchovy fillet, rinsed, patted dry, and minced
• •6 c. à soupe (90 ml) extra-virgin olive oil, divided
• •3 cloves garlic, thinly sliced
• •2 anchovy fillets, rinsed, patted dry, and minced
• •2 pounds (920 g) cherry tomatoes
• •4 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• •1 /2 teaspoon lemon zest plus 1 tablespoon lemon juice from 1 lemon
• •1 /8 to 1/4 teaspoon red pepper flakes
• •12 ounces (345 g) fusilli or your preferred pasta
• •1 /2 cup (16 g) fresh basil leaves, roughly torn into 1-inch pieces

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.