Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs

Ingredients for Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs

• 230g de linguini

• 45ml de aceite de oliva virgen extra, dividido

• 6 anchovy fillets, mashed to paste with 1 teaspoon oil from can

• 3 garlic cloves, pressed, divided

• 110g coarse fresh breadcrumbs made from crustless country bread

• 450g container baby heirloom tomatoes or cherry tomatoes

• 1 cup thinly sliced fresh basil

• 1/2 cup freshly grated Parmesan cheese

Cook linguine until just tender but firm to bite. Drain, reserving 240ml cooking liquid.

Heat 1 1/2 tablespoons olive oil in large nonstick skillet over medium heat. Add anchovies and 2 garlic cloves, then breadcrumbs. Cook breadcrumbs until golden, tossing to distribute evenly, about 5 minutes. Scrape crumbs onto plate and cool.

Heat remaining 1 1/2 tablespoons oil in same skillet over medium heat. Add tomatoes and remaining garlic clove. Cover; cook until tomatoes begin to break down, 3 to 4 minutes. Using fork, crush 1/4 of tomatoes. Add pasta, basil, cheese, and 1/2 cup reserved cooking liquid to tomatoes. Toss, adding more liquid if dry. Mix in half of crumbs. Season pasta with salt and pepper.

Transfer pasta to large shallow bowl; top with remaining breadcrumbs and serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.