Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs

Name: Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 2 tablespoons, extra-virgin olive oil; 1/4 cup, capers, rinsed and patted dry; 1 , anchovy fillet, rinsed, patted dry, and minced; 1/2 cup, panko bread crumbs; 1/8 teaspoon, table salt; 1/8 teaspoon, pepper; 1/4 cup, minced fresh parsley; 1 teaspoon, grated lemon zest; 1/4 cup, extra-virgin olive oil; 2 , garlic cloves, sliced thin; 2 , anchovy fillets, rinsed, patted dry, and minced; 2 pounds, cherry tomatoes; 1 1/2 teaspoons, table salt, plus salt for cooking pasta; 1/4 teaspoon, sugar; 1/8-1/4 teaspoon, red pepper flakes; 12 ounces, penne rigate, orecchiette, campanelle, or other short pasta; 2 tablespoons, unsalted butter, cut into 2 pieces and chilled; 1 cup, fresh basil leaves, torn if large

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
Weeknight

By Steve Dunn ･ Appears in Cook's Illustrated July/August 2020, America's Test Kitchen TV

Your best bet for pasta sauce on the fly? The small but mighty cherry tomato.

SERVES 4 to 6

TIME 50 minutes

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