Upon writing this recipe, I specifically left out a key ingredient so not to deter you three readers from skipping over my post:
Alright, calm down. They aren’t so terrible. His Lordship and I love anchovies (I have grown quite fondly to the white variety as of late), and they make excellent seasoning components as they melt into a hot pan of olive oil filling your dish with a rich, salty flavor. So much so, that I didn’t add any extra salt to this dish—it was perfectly well balanced.
So, stop huffing and puffing and pull your panties out of its wad, and enjoy the glory that is the anchovy.
(And please do add extra to the top of your dish should you like. )
Pasta with Bread Crumbs & Cherry Tomatoes
½ pound pasta, any shape you like
1 medium shallot, minced
1 pint grape or cherry tomatoes, halved
2 anchovy filets
½ cup bread crumbs
Extra-virgin olive oil
salt (if needed) & freshly ground black pepper
1. Bring large pot of salted water to a boil; cook pasta to al dente.
2. Meanwhile, heat 1-2 Tbsps. oil to medium high heat; add shallot; sauté until golden, about 5 minutes; add anchovy, let melt into shallot mix; add tomatoes; sauté 3-4 more minutes.
3. Drain pasta to tomatoes; toss with bread crumbs; season to taste; serve.