Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs

Ingredients

• 6 fillet anchovy with 1 teaspoon oil from can mashed
• 1 cup bread fresh crustless
• 1 pound heirloom tomatoes 
• 1 cup basil fresh thinly sliced
• 3  garlic clove divided pressed
• 8 ounces pasta 
• 3 tablespoons olive oil extra virgin extra-virgin divided
• 0.5 cup parmesan cheese freshly grated

Equipment

• bowl
• frying pan

Directions

1. Cook linguine until just tender but firm tobite.
2. Drain, reserving 1 cup cooking liquid.
3. Heat 1 1/2 tablespoons olive oil inlarge nonstick skillet over medium heat.
4. Add anchovies and 2 garlic cloves, thenbreadcrumbs. Cook breadcrumbs untilgolden, tossing to distribute evenly,about 5 minutes. Scrape crumbs ontoplate and cool.
5. Heat remaining 1 1/2 tablespoons oilin same skillet over medium heat.
6. Addtomatoes and remaining garlic clove.Cover; cook until tomatoes begin to breakdown, 3 to 4 minutes. Using fork, crush 1/4of tomatoes.
7. Add pasta, basil, cheese, and1/2 cup reserved cooking liquid to tomatoes.Toss, adding more liquid if dry.
8. Mix in half ofcrumbs. Season pasta with salt and pepper.
9. Transfer pasta to large shallow bowl;top with remaining breadcrumbs and serve.
10. To make coarse freshbreadcrumbs, trim the crust off slices of(fresh or stale) country bread. Tear thebread into chunks, then grind it in theprocessor until coarse crumbs are formed.
11. Per serving: 531 calories, 19 g fat, 5 g fiber
12. Bon Appétit