Linguine with Heirloom Tomato, Capers, Anchovies, and Chile

By susanwadle

Ingredients

• Kosher salt
• 1 cup bread crumbs
• 1 tablespoon olive oil
• 3 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1 pound linguine, fresh or dried
• 1 large heirloom tomato, peeled, cored, seeded, diced (about 1 cup)
• 6 salt-packed anchovies, rinsed, filleted, and minced
• 1 tablespoon salt-packed capers, rinsed and patted dry
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh parsley, chopped

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from seriouseats.com

Preparation

Step 1

Bring a large pot of salted water to a boil. If using dried linguine, add now, and cook according to the directions on the packaging; you should be able to cook the sauce in the amount of time the pasta takes to cook. If using fresh linguine, hold off.

Meanwhile, toast the breadcrumbs in a large dry skillet set over medium heat. Toss occasionally, and cook until they are lightly browned. (I cooked mine a tad too long.) Set aside.

Pour the one tablespoon of olive oil into a large skillet set over medium heat. When oil is shimmering, add the sliced garlic and cook until lightly browned, one to two minutes. Add the red pepper flakes, and cook until fragrant, about 30 seconds.

If using the fresh linguine, it's about time to add the pasta to the boiling water. Cook until al dente, about two minutes.

Add the diced tomato, anchovies, capers, and a pinch of salt to the skillet. Stir well, and simmer until the sauce has thickened, about two minutes. Turn off the heat, and add the parsley and extra-virgin olive oil. Stir well. Taste and add more salt if needed.



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