Serves 2

Ingredients

• Pasta
• Cherry tomatoes 1kg
• Extra Virgin Olive Oil
• Anchovy chopped
• Caper ¹⁄₄ cup rinsed dry
• Panko
• Lemon zest (optional)
• Parsley chopped (optional)
• Garlic sliced
• Basil leaves
• Bocconcini
• Butter leave cold

Method

Caper crumbs

1. In Olive oil, fry some chopped Anchovy and Capers until crispy. Remove and leave oil in pan
2. Fry panko in oil until crispy. Remove and combined with fried capers, lemon zest and parsely

Sauce

1. In a pot medium heat, add 4tbsp olive oil, garlic, anchovies
2. Cook until garlic starting golden and anchovies disappear
3. Add Cherry tomatoes, 1.5 tsp salt, ¹⁄₄ tsp suggar, red pepper flakes. Put lid on, 10min
   • Tomatoes on the bottom become saucy, tomatoes at the top keep it’s shape
4. Meanwhile cook pasta to aldente, save some pasta water.
   • Add some pasta water into the sauce if necessary.
   • Drain
5. Combine pasta with sauce, pasta water if necessary.
6. Add some butter, basil,
7. Add bocconcini

Last modified on 2023-12-02