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Pasta with tomato-anchovy pan sauce, topped with garlicky fried bread crumbs.
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If you have an aversion to anchovies, hopefully this recipe and dish will change your mind. In the end, you wouldn’t even know it’s there, but the anchovies will lend an incomparable mouth-watering umaminess to your dish. #f52digin
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First, get a can of salty anchovies in oil. I usually get the ones that come in a flat little yellow 2 oz. can from Trader Joes, but any anchovies in olive oil from Italy, Portugal or Spain would work well too.
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In a pot, cook about ½ lb. pasta of your choice according to package directions.
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Meanwhile, pour out the fillets and accompanying olive oil into a medium-large saucepan. Toss in some crushed garlic and a few sprinkles of chili pepper flakes. Then turn the heat on low or med-low and using a wooden spoon, slowly and patiently smush the anchovy fillets into the oil until they have practically dissolved. (This may sounds weird, but read on.) Don’t be tempted to turn the heat on high because the anchovies will splatter, and you’ll burn your garlic. While still on low heat, put in a few good handfuls of cherry tomatoes and a splash of water. Cover saucepan and turn the heat up to medium/medium-high. Check occasionally to see if the tomatoes have burst. It should take about 6-10 minutes. Turn the heat down to medium and continue to check on the tomatoes and *carefully* smash them with a wooden spoon against the side of the saucepan if needed. The juices from the tomatoes will meld with the dissolved anchovies and olive oil to form a super tasty, balanced, umami-fied sauce. When all the tomatoes have burst, turn heat down to low and continue to simmer and let the flavors thoroughly combine.
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At the same time, in a shallow carbon steel pan, heat a generous splash of olive oil or a tablespoon or two of duck fat over low heat. When warmed, evenly spread about ½ cup of breadcrumbs on the pan, slowly stir around occasionally to combine with the oil. Scatter about ½ tsp garlic powder on top. Continue stirring until crumbs are well golden and toasted.
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