Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs

Directions

1. 1.

   Cook linguine until just tender but firm to bite. Drain, reserving 1 cup cooking liquid.

2. 2.

   Heat 1 1/2 tablespoons olive oil in large nonstick skillet over medium heat. Add anchovies and 2 garlic cloves, then breadcrumbs. Cook breadcrumbs until golden, tossing to distribute evenly, about 5 minutes. Scrape crumbs onto plate and cool.

3. 3.

   Heat remaining 1 1/2 tablespoons oil in same skillet over medium heat. Add tomatoes and remaining garlic clove. Cover; cook until tomatoes begin to break down, 3 to 4 minutes. Using fork, crush 1/4 of tomatoes. Add pasta, basil, cheese, and 1/2 cup reserved cooking liquid to tomatoes. Toss, adding more liquid if dry. Mix in half of crumbs. Season pasta with salt and pepper.

4. 4.

   Transfer pasta to large shallow bowl; top with remaining breadcrumbs and serve.