Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs

Ingredients for Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs

• 230g linguine

• 45ml extra-virgin olive oil, divided

• 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.