Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs

• 12 oz campanelle pasta, campanelle or similar shape
• 2 lb cherry tomatoes, whole, washed
• 2 tablespoons extra virgin olive oil, for frying capers
• 3 anchovies, rinsed, patted dry, chopped
• ¼ cup capers, rinsed and patted dry
• ½ cup panko breadcrumbs
• ⅛ teaspoon salt, for panko
• ⅛ teaspoon black pepper, for panko
• ¼ cup fresh parsley, fresh, chopped
• 1 teaspoon lemon zest, fresh
• 2 cloves garlic cloves, thinly sliced
• 4 tablespoons extra virgin olive oil, for sauce
• 1 ½ teaspoons salt, for tomatoes
• ¼ teaspoon sugar, for tomatoes
• ¼ teaspoon red pepper flakes, adjust to taste
• ½ cup fresh basil leaves, torn into large pieces
• 2 tablespoons unsalted butter, chilled
• campanelle pasta

Preparation

1. Step 1

   0:42
   Bring 4 quarts water to a boil in a large pot. Season boiling water with 1 tablespoon salt and add the pasta. Cook until al dente.
2. Step 2

   1:01
   While water heats, heat 2 tablespoons extra virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering. Add 1 chopped anchovy and 1/4 cup rinsed and patted dry capers. Cook, stirring occasionally, about 3 minutes until capers shrink and darken.
3. Step 3

   2:12
   Remove capers and anchovy with a slotted spoon to a bowl, leaving the flavored oil in the skillet. Add 1/2 cup panko, 1/8 teaspoon salt, and 1/8 teaspoon pepper to the oil. Toast over medium heat, stirring frequently, 4-5 minutes until golden brown.
4. Step 4

   2:40
   Return fried capers and anchovy to the toasted panko. Stir in 1/4 cup chopped fresh parsley and 1 teaspoon fresh lemon zest. Set topping aside. (This step is optional; Parmesan can be substituted.)
5. Step 5

   3:10
   In a large pot or Dutch oven, combine 4 tablespoons extra virgin olive oil, 2 thinly sliced garlic cloves, and the remaining chopped anchovies (about 2). Cook over medium heat 4-5 minutes until anchovies melt and garlic edges turn golden.
6. Step 6

   4:10
   Add 2 pounds whole washed cherry tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon sugar, and 1/4 teaspoon red pepper flakes. Stir to coat. Cover, increase heat to medium-high, and cook undisturbed for 10 minutes until tomatoes on bottom become saucy and those on top soften with splitting skins.
7. Step 7

   6:01
   Drain the al dente pasta, reserving at least 1 cup cooking water. Return pasta to its pot or a large serving bowl.
8. Step 8

   6:28
   Tear about 1/2 cup fresh basil leaves into large rustic pieces. Add the cooked tomato mixture, 2 tablespoons chilled unsalted butter, and most of the torn basil to the pasta. Stir gently, breaking some tomatoes while leaving others whole, until butter melts and sauce begins to coat.
9. Step 9

   7:38
   Add reserved pasta cooking water a little at a time as needed to loosen into a luscious sauce. Taste and adjust seasoning. Serve immediately, topped with the fried caper crumb mixture and any remaining basil leaves.