There is something about cherry tomatoes that tomato lovers find irresistible.
Perfectly portioned for one juicy bite, they’re an adorable fruit. They’re also so sweet and intensely flavored that they make a great afternoon snack when plucked off the vine, still warm from the sun. Even our dog Harry couldn’t resist the tiny tomato’s charms, eating whatever Sun Golds he could reach as they ripened in planters on my patio.
While they often end up in salads, cherry tomatoes also work wonderfully in simple pan sauces because their thin skin allows them to cook down quickly in the oven or on the stovetop. Got 20 minutes, some garlic and olive oil and a heavy saute pan? In about the time it takes to cook and drain a pot of pasta, you’ve got dinner.
This dish was certainly a breeze on a warm summer evening. The tomatoes are tossed directly into a pan along with slivered garlic, extra virgin olive oil, and anchovies without any prep (other than a quick rinse under cool water). As they burst and break down, they create a bright and tomato-forward sauce that’s full of umami flavor.
What really sets it apart, though, is the crunchy, gremolata-like panko topping. Fried capers and anchovies add a salty kick, and there’s also the tiniest hint of lemon. Unless you’re a cheese fanatic, you won’t miss the grated Parmesan you usually find on top of pasta.
The original recipe calls for penne, a traditional pairing for chunkier tomato sauces. But to me, it felt like a bucatini kind of night.
Any color of cherry tomato will work in the dish; just be sure they are vibrant, uniform in size and firm to the touch. For a spicier dish, add more red pepper flakes.
