The best thing about this ridiculously easy pasta dish is that it packs a ton of fresh flavor. The key is sweet, ripe summer tomatoes! And if you can get your hands on them a mix of heirlooms in all sorts of beautiful colors. Not only are they grown in a stunning array of colors, they also have their own unique textures and flavor profiles. I gathered an assortment of red, orange and yellow cherry tomatoes, plus a couple other beauties in green and purple.
The farmers’ market is such a wonderful place to be in summer. What I love about it most is the inspiration that comes from all the assortment of fresh, local, seasonal produce. It’s the one place I never bring a shopping list for. The best thing is deciding spontaneously what will be on the menu for the weekend — and this time heirloom tomatoes it was (plus a whole lot of fresh summer beans and herbs)! The other great thing is all the fresh fish — and my weekly ritual of grabbing a fish sandwich after scoping out the various stands – my favorite, a fresh salmon frikadelle — a delicious and simple treat.
This dish imparts all of those things. Fresh, seasonal, simple. With the bonus that it is one of those dishes that requires little time at the stove — it epitomizes the laziness of summer — and still delivers a comforting and satisfying meal.
For this dish, I decided to test out some more gluten-free noodles (there were some major fails along the way). I stumbled across a fabulous brand from Italy, called Felica. I tried their spaghetti made from 100% brown rice. Which is organic to boot. Amazed. My favorite Schwabe didn’t even notice the difference. This company just won a major fan. Two actually.
Though, a little side note…you’ll want to give these a stir while cooking to prevent them from sticking. Other than that, loved them. Great texture and taste.
For a completely gluten-free version of this dish, just skip the breadcrumbs.
Pasta with Heirloom Tomatoes, Anchovies, Capers & Olives
500 g spaghetti or other dried pasta
1/2 cup panko bread crumbs
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon crushed red pepper flakes
800 g heirloom tomatoes (a mix of cherry and others), halved or quartered, depending on size
6 anchovy fillets, finely chopped
8 kalamata olives, pitted and coarsely chopped
3 tablespoons capers, drained
1/3 cup dry white wine (80 ml)
3 tablespoons freshly chopped flat-leaf parsley
1. Toast the bread crumbs in a dry skillet over medium heat, tossing as needed, until lightly browned, about 4 to 5 minutes. Remove from the heat and set aside.
2. Fill the large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 2 minutes. Stir in the red pepper flakes and cook for another 30 seconds.
4. Add the tomatoes, anchovies, olives, and capers to the pan. Cook for a minute and then add the white wine. Bring to a simmer and continue to cook until the tomatoes have released their juices, about 2-3 more minutes. Remove the sauce from the heat and add the parsley.
5. Drain the pasta and add it directly to the sauce. Toss well then divide among 4 serving bowls. Top with bread crumbs and serve. Enjoy!