Penne Rigate w/ Baby Heirloom Tomatoes & Anchovy Breadcrumbs

Preparation time: 10 mins Cooking time: 15 mins Easy - for beginners Serves: 4

Description

The anchovy paste is divine in this Sicilian pasta dish ... almost elegant, I would say. Make sure to select the finest fresh tomatoes for this creation. (No need for extra sea salt - the anchovies are more than enough.)

Ingredients

8 ounces penne rigate
3 tablespoons extra-virgin olive oil, divided
6 anchovy fillets, mashed to paste with 1 teaspoon oil from can
3 garlic cloves, pressed, divided
1 cup coarse fresh breadcrumbs (or Progresso)
1 lb. baby heirloom, tomatoes on the vine, or grape tomatoes
1 cup thinly sliced fresh basil
1/2 cup freshly grated Parmesan cheese
3 tbsp butter
fresh snipped parsley
McCormick cracked peppercorn medley, coarse grind*
*(A colorful combination of whole black, white, green, and pink peppercorns, whole allspice, and whole coriander.)

Method

Cook penne until just tender but firm to bite. Drain, reserving 1 cup cooking liquid.

Stir butter into hot penne. Sprinkle snipped parsley.

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 w/ coarsely cracked peppercorn medley.

Transfer pasta to large shallow bowl; top with remaining breadcrumbs and serve.

Bon appetit!