Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs
Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs might be just the main course you are searching for. This recipe serves 4. Watching your figure? This pescatarian recipe has 404 calories, 15g of protein, and 15g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, coarse breadcrumbs made from coun
Instructions
Cook linguine until just tender but firm tobite.
Drain, reserving 1 cup cooking liquid.
Heat 1 1/2 tablespoons olive oil inlarge nonstick skillet over medium heat.
Add anchovies and 2 garlic cloves, thenbreadcrumbs. Cook breadcrumbs untilgolden, tossing to distribute evenly,about 5 minutes. Scrape crumbs ontoplate and cool.
Heat remaining 1 1/2 tablespoons oilin same skillet over medium heat.
Addtomatoes and remaining garlic clove.Cover; cook until tomatoes begin to breakdown, 3 to 4 minutes. Using fork, crush 1/4of tomatoes.
Add pasta, basil, cheese, and1/2 cup reserved cooking liquid to tomatoes.Toss, adding more liquid if dry.
Mix in half ofcrumbs. Season pasta with salt and pepper.
Transfer pasta to large shallow bowl;top with remaining breadcrumbs and serve.
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.
Per serving: 531 calories, 19 g fat, 5 g fiber