Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs

Ingredients

• 8 ounces linguine
• 3 cloves garlic
• 1 cup fresh basil
• 1 cup coarse fresh breadcrumbs made from crustless country bread
• 1 1-pound container baby heirloom tomatoes or cherry tomatoes
• ½ cup Parmesan cheese, freshly grated
• 6 anchovy fillets
• + 1 more ingredients
• • 3 tablespoons extra-virgin olive oil

Cook linguine until just tender but firm to bite. Drain, reserving 1 cup 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...

View full recipe at Epicurious