6 tablespoons extra virgin olive oil
2 garlic cloves, sliced thin
2 anchovy fillets, rinsed and patted dry
2 pounds cherry tomatoes
1 1/2 teaspoons salt, plus more for pasta water
Large pinch red pepper flakes
12 ounce bucatini, or other favorite pasta
1 cup fresh basil leaves, torn

Prepare topping: Heat oil in a 10-inch skillet over medium heat until shimmering. Add capers and anchovies and cook, stirring frequently, until capers have darkened and shrunk, 3-4 minutes.

Using a slotted spoon or fork, transfer caper mixture to paper towel-lined plate, and set aside. Leave oil in pan and return skillet to medium heat.

Add panko, salt and pepper and cook, stirring constantly, until panko is golden brown, 4-5 minutes. Transfer panko to medium bowl and stir in parsley, lemon zest and reserved caper mixture.

Meanwhile, bring 4 quarts of water to boil in a large pot of salted water. While coming to a boil, heat 1/4 cup oil, garlic, and anchovies in large saucepan over medium heat.

Cook, stirring occasionally, until anchovies break down and garlic is lightly browned, 4-5 minutes. Add tomatoes, salt, sugar, and pepper flakes to saucepan and stir to combine. Cover and increase heat to medium-high. Cook, without stirring, for 10 minutes.

When water is boiling, add pasta. Cook, stirring often, until al dente (bucatini takes about 12 minutes). Reserve 1/2 cup cooking water, then drain pasta.

Off heat, add remaining 2 tablespoons oil to tomato sauce, and stir gently until it forms a light sauce. Add drained pasta and toss to coat.

Adjust consistency of sauce with reserved cooking water as needed (I added about 1/4 cup).

Stir in basil and season to taste with salt.

Serve, passing panko topping separately.

Recipe adapted from “More Mediterranean: 225+ New Plant-Forward Recipes” by America’s Test Kitchen

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