Milk Street Fastest Fresh Tomato Sauce

 From Milk Street

Notes: It says to use cherry tomatoes (not grape tomatoes). This took me a fair bit of time, not super fast. I think the author wants you to use a smaller sauce pan for the tomatoes so that some of them burst and some of them don't. Also, be sure to only use 12 oz pasta, not a full pound.

Topping

2 tablespoons extra-virgin olive oil

1/4 cup capers, rinsed and patted dry

1 anchovy fillet (or more), rinsed, patted dry, and minced

1/2 cup panko bread crumbs

1/8 tsp table salt

1/8 tsp pepper

1/4 cup minced fresh parsley

1 tsp grated lemon zest

Pasta

1/4 cup extra-virgin olive oil

2 garlic cloves, sliced thin

2 anchovy fillets, rinsed and patted dry

2 pounds cherry tomatoes

1.5 tsp table salt, plus salt for cooking pasta

1/4 tsp sugar

1/8 to 1/4 tsp red pepper flakes

12 ounces penne rigate, orecchiette, campanelle, or other short pasta

2 tablespoons unsalted butter, cut into 2 pieces and chilled

1 cup fresh basil leaves, torn if large

1. For the topping: Heat oil in 10-inch skillet over medium heat until simmering. Add capers and anchovy and cook, stirring frequently, until capers have darkened and shrunk, 3 to 4 minutes. Using slotted spoon, transfer caper mixture to paper towel-lined plate; set aside. Leave oil in skillet and return skillet to medium heat. Add panko, salt, and pepper to skillet and cook, stirring constantly, until panko is golden brown, 4 to 5 minutes. Transfer panko to medium bowl. Stir in parsley, lemon zest, and reserved caper mixture.

2. For the pasta: Bring 4 quarts water to boil in large pot. While water is coming to boil, heat oil, garlic, and anchovies in large saucepan over medium heat. Cook, stirring occasionally until anchovies break down and garlic is lightly browned, 4 to 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.

3. Meanwhile, add pasta and 1 tablespoon salt to boiling water. Cook, stirring often, until al dente. Reserve half a cup of cooking water, then drain pasta and return it to pot. Off heat, add butter and tomato mixture to pasta and stir gently until oil, butter, and tomato juices combine to form light sauce, about 15 seconds. Adjust consistency with reserved cooking water as needed, adding 2 tablespoons at a time. Stir in basil and season with salt to taste. Serve, passing topping separably