Burst Cherry Tomato Sauce and Pasta
Burst cherry tomato sauce is quickly prepared using pantry staples like tomato paste, capers, anchovies, thyme, shallots, garlic and Parmesan, this delivers on preserving the bright fresh taste only found in sweet cherry tomatoes. For texture, crunch and flavor, I topped this with a toasted breadcrumb, Parmesan and basil crumble.topped with crunchy toasted breadcrumbs with Parmesan and basil.
Equipment
- pasta pot or soup pot
- large (13") skillet
Ingredients
- 12 ounces Campanelle pasta (or Gigli pasta), cooked according to package directions
- ½ cup panko breadcrumbs
- ¼ cup finely grated Parmesan or Grana Padano cheese plus more for serving
- 2 tablespoons plus ¼ cup chopped fresh basil
- 2 teaspoons plus ¼ cup extra virgin olive oil
- 1-½ pounds mixed cherry tomatoes not grape tomatoes
- 1 shallot minced
- 3 cloves garlic minced
- ½ cup white wine
- 3 tablespoons tomato paste
- 2 teaspoons honey
- 3 anchovy fillets minced (optional)
- 1 teaspoon fresh thyme minced
- Pinch red pepper flakes
- 2 tablespoon tiny capers minced if large
- Reserved pasta water
Instructions
- Prepare pasta according to package directions. Reserve 1 cup pasta water.
- In a large skillet over medium heat, toast panko breadcrumbs until light brown. Transfer to a small bowl. Add ¼ cup cheese and 2 tablespoons chopped basil. Drizzle with 2 teaspoons olive oil. Using fingers, work the ingredients together until it is a consistent crumble. Reserve.
- Heat remaining olive oil, reserving 1 tablespoon, In the same skillet over medium heat. Add the cherry tomatoes and cook until bursting, stirring regularly, about 10 minutes. Transfer mixture to a small bowl.
- To the same skillet, add remaining 1 tablespoon olive oil. Saute shallots until softened and translucent. Add minced garlic and saute for a minute. Add wine and cook until reduced by half.
- Stir in tomato paste, honey, anchovies, thyme and pepper flakes, stirring until fragrant and tomato paste has darkened.
- Stir in reserved cherry tomatoes, ¼ cup cheese, ¼ cup basil and capers. Cook until thickened. Slowly add reserved pasta water in increments until desired consistency is reached.
- Add the pasta to the skillet and stir to combine.
- Serve dressed pasta with reserved parmesan basil breadcrumbs. Top with additional cheese if desired.