Pasta with Burst Cherry Tomato Sauce

Today we're making Pasta with Burst Cherry Tomato Sauce.
Thank you Americas Test Kitchen.

Pasta with Burst Cherry Tomato Sauce

4 T. Extra Virgin Olive Oil
2 Cloves Garlic, sliced thin
1 Anchovy, chopped thin
2 lbs. Cherry Tomatoes, washed only
1 ½ t. Salt
4 t. Sugar
¼ t. Red Pepper Flakes

Before turning on the fire, add the EVOO, garlic and anchovy to a saucepan. Cook over medium-high heat for 4 – 5 minutes stirring frequently.
Add the remaining ingredients, mix well being careful not to break the tomatoes. Cook for 10 – 12 minutes. (leave alone)

Fresh Basil and 2 T. Butter

Before starting the recipe, put pasta 4 qt. Water on to boil with 1 T. Salt.
12 oz. Pasta, cook to al dente Drain the pasta. Reserve ½ c. of the pasta water.
Put the pasta back in the pot.
Add the tomato mixture, fresh basil and butter. Mix well.
Add pasta water as needed to help the butter melt and give the sauce a nice texture.

Topping for Pasta
2 T. Extra Virgin Olive Oil
1 Anchovy, chopped fine
¼ c. Capers, rinsed and patted dry
½ c. Panko crumbs
1/8 t. Salt
1/8 t. Pepper
1 t. Fresh Lemon Zest
¼ c. Fresh Parsley

In a small frying pan add the oil, anchovy and capers. Cook for 3 minutes.
Remove from the pan with a slotted spoon.
In the remaining oil at the panko crumbs, salt and pepper.
Toast the panko crumbs in the oil for 4 – 5 minutes over medium heat.
Add to a bowl, mix in the capers and anchovy.

You can use parmesan cheese as a topping instead.

Serve the pasta with the topping, lemon zest and parsley.

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