Equipment
Ingredients
Roasted Tomatoes and Grapes
- 250 g cherry tomatoes, halved
- 200 g red seedless grapes, left whole, removed from stems
- 30 ml extra virgin olive oil
- 2 garlic, smashed
- 2 g fresh thyme, whole sprigs
Anchovy Breadcrumbs
- 50 g panko breadcrumbs
- 4 anchovy fillets in oil, finely chopped
- 15 ml extra virgin olive oil
- 1 garlic, minced
Pasta and Finishing
- 400 g linguine
- 15 g kosher salt
- 1 g red pepper flakes
- 15 ml lemon juice, freshly squeezed
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Preheat oven to 150°C/300°F.
On a baking sheet, gently toss the halved cherry tomatoes and whole red grapes with olive oil, smashed garlic, and thyme sprigs. Spread out into a single, even layer.
Roast the tomato and grape mixture in the preheated oven until the tomatoes shrink and become jammy, and the grapes soften and begin to burst open.
In a large skillet over medium-low heat, warm olive oil. Add the finely chopped anchovies and minced garlic. Stir frequently, smashing the anchovies with a wooden spoon until they melt entirely into the oil.
Add the panko breadcrumbs to the anchovy oil. Stir continuously to coat the crumbs and prevent burning. Cook until they are uniformly golden and crisp. Immediately transfer to a small bowl to halt cooking and wipe out the skillet.
Bring a large pot of water to a rolling boil. Add the kosher salt, followed by the linguine. Cook according to package instructions until al dente.
Carefully reserve a ladle of the starchy pasta cooking water. Drain the linguine in a colander.
Place the empty skillet back over low heat. Add the drained linguine, the roasted tomato and grape mixture along with all their accumulated pan juices, red pepper flakes, lemon juice, and a splash of the reserved pasta water. Toss vigorously until a glossy sauce coats the pasta.
Divide the pasta among wide, shallow bowls. Garnish generously with the toasted anchovy breadcrumbs and freshly chopped parsley.
Chef's Notes
- Anchovies act as a fundamental flavor enhancer here rather than imparting a fishy taste. They provide essential glutamates that bridge the deep sweetness of the roasted grapes and the bright acidity of the tomatoes.
- Toasting the breadcrumbs in the same fat used to melt the anchovies ensures every crumb is saturated with savory depth. Panko is ideal for its superior crunch, but rustic, torn sourdough works wonderfully as well.
- Roasting the grapes concentrates their natural sugars and breaks down their skins, resulting in a sweet-tart pop that slices through the rich carbohydrates of the pasta.
- Do not skip reserving the pasta water. The starches released by the linguine into the boiling water are the secret binding agent that turns a loose collection of ingredients into a cohesive sauce.
Storage
Refrigerator: 3 days — Store breadcrumbs in an airtight container at room temperature separately from the pasta.
Reheating: Warm pasta gently in a skillet with a splash of water over medium-low heat. Top with crisp breadcrumbs right before eating.
