Penne with tomatoes

4 steps

Cook:45min

Updated at: Thu, 17 Aug 2023 02:29:47 GMT

Nutrition balance score

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Ingredients

2 servings

¼ cuppanko bread crumbs

and dry

2 tablespoonscapers

1 tablespoonextra-virgin olive oil

½ teaspoonlemon zest

6 ouncespenne

2 tablespoonsfresh parsley

minced

⅛ teaspoontable salt

plus salt for cooking pasta

1garlic clove

sliced thin

1 poundcherry tomatoes

⅛ teaspoonsugar

⅛ teaspoonred pepper flakes

½ cupfresh basil leaves

torn if large

2 tablespoonsgrated parmesan cheese

Instructions

Step 1

1 Stir panko, capers, 1 teaspoon oil, and half the anchovies together in small bowl until evenlycombined. Microwave, stirring occasionally, until golden, 2 to 4 minutes; let cool completely. Stir in parsley and lemon zest and season with salt and pepper to taste; set aside.

Step 2

2 Bring 2 quarts water to boil in large pot. Add pasta and 1½ teaspoons salt to boiling water. Cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.

Step 3

3 Meanwhile, heat remaining 2 teaspoons oil, garlic, and remaining anchovies in large saucepan over medium heat. Cook, stirring occasionally, until anchovies break down and garlic is lightly browned, 4 to 5 minutes. Stir in tomatoes, sugar, pepper flakes, and salt. Increase heat to medium-high, cover, and cook, without stirring, for 10 minutes.

Step 4

4 Add tomato mixture to pasta and stir gently until oil and tomato juices combine to form light sauce, about 15 seconds. Adjust consistency with reserved cooking water as needed. Stir in basil and Parmesan and season with salt and pepper to taste. Top each portion with panko mixture. Serve.