Name: Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs
Cook time: 35 minutes
Total time: 35 minutes
Yield: Makes 4 servings
Ingredients: 8 ounces linguine; 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 made from crustless country bread; 1 1-pound container baby heirloom tomatoes or cherry tomatoes; 1 cup thinly sliced fresh basil; 1/2 cup freshly grated Parmesan cheese

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Linguine with Baby Heirloom Tomatoes and Anchovy BreadcrumbsPatricia Heal

Making your own coarse fresh breadcrumbs takes just a minute; see "Test-Kitchen Tip" at the end of the recipe for the how-to.

Test-kitchen tip:

To make coarse fresh breadcrumbs, trim the crust off slices of (fresh or stale) country bread. Tear the bread into chunks, then grind it in the processor until coarse crumbs are formed.

Recipe notes

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