Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs

Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs
Photo by Patricia Heal

Ingredients

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

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

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