Tomato enthusiasts are drawn to cherry tomatoes for some reason.
They are a cute fruit that is perfectly portioned for a single juicy bite. When picked from the vine while still warm from the sun, they make a delicious afternoon snack since they are so sweet and flavorful. As the Sun Golds ripened in pots on my patio, our dog Harry was unable to resist the allure of the small tomatoes and ate whatever he could reach.
Cherry tomatoes are frequently used in salads, but because of their thin peel, which enables them to simmer down rapidly in the oven or on the stovetop, they also make excellent additions to straightforward pan sauces. Have 20 minutes, a hefty sauté pan, and some olive oil and garlic? Dinner is ready in roughly the same amount of time as it takes to cook and drain a batch of spaghetti.
On a hot summer night, this dish was definitely easy. Without any preparation (except from a brief washing under cool water), the tomatoes are thrown straight into a skillet with sliced garlic, extra virgin olive oil, and anchovies. They explode and decompose to produce a vibrant, tomato-forward sauce that is bursting with umami flavor.
But it’s the crisp, gremolata-like panko topping that truly makes it stand out. There is a slight taste of lemon and a salty kick from the fried capers and anchovies. You won’t miss the grated Parmesan that’s typically sprinkled over spaghetti unless you’re a cheese addict.
The penne used in the original recipe is a classic accompaniment to thicker tomato sauces. However, it seemed to me like a night of bucatini.
Cherry tomatoes of any hue will work in the meal as long as they are firm to the touch, vivid, and uniform in size. Add extra red pepper flakes for a hotter meal.
Bucatini with burst cherry tomatoes
Topping
Extra virgin olive oil, two tablespoons
1/4 cup of washed and dried capers
One rinsed, dried, and chopped anchovy fillet
Panko bread crumbs, half a cup
A pinch of sea salt
A pinch of freshly ground black pepper
1/4 cup of freshly chopped parsley
One teaspoon of lemon zest, grated
For spaghetti
Extra virgin olive oil, six tablespoons
Two thinly chopped garlic cloves
Two filets of anchovies, cleaned and patted dry
Two pounds of cherry tomatoes
One and a half tablespoons of salt, plus additional for pasta water
A generous teaspoon of red pepper flakes
12 ounces of bucatini or your preferred pasta
One cup of freshly torn basil leaves
Get the topping ready: In a 10-inch skillet, heat the oil over medium heat until it shimmers. Add the anchovies and capers, and simmer for 3–4 minutes, turning often, until the capers have shrunk and darkened.
Transfer the caper mixture to a dish lined with paper towels using a slotted spoon or fork, then set aside. Return the skillet to medium heat while leaving the oil in the pan.
Add the panko, salt, and pepper, and heat for 4–5 minutes, tossing frequently, until the panko is golden brown. Place the panko in a medium-sized bowl and mix in the lemon zest, parsley, and the leftover caper mixture.
In the meantime, fill a big saucepan with salted water and bring 4 quarts of water to a boil. Place the anchovies, garlic, and 1/4 cup oil in a large saucepan over medium heat and bring to a boil.
Cook for 4–5 minutes, stirring periodically, until the garlic is gently caramelized and the anchovies have broken down. Stir together the tomatoes, sugar, salt, and pepper flakes in the pot. Turn the heat up to medium-high and cover. Cook for 10 minutes without stirring.
Add pasta to boiling water. Cook until al dente, stirring often (approximately 12 minutes for bucatini). After draining pasta, set aside 1/2 cup of cooking water.
Turn off the heat and slowly swirl the remaining 2 tablespoons of oil into the tomato sauce until a light sauce develops. To coat, add the drained pasta and stir.
If necessary, thin the sauce using the cooking water that was set aside (I added around 1/4 cup).
Add the basil and season with salt to taste.
Pass the panko topping separately as you serve.
Serves four.
modified from America’s Test Kitchen’s More Mediterranean: 225+ New Plant-Forward Recipes
PG Publishing Co., 2025. Go to the post-gazette.com website.Tribune Content Agency, LLC is the distributor.
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