So we had Michael Symon's pasta a few days ago, and I thought it was okay, and that's all anyone else thought too. I was sick when I made it, and so I don't know if I did it right or not, and I know it didn't turn out how we wanted, but I'm not sure I can blame the recipe on that. Anyway, we all gave it between a 4 and 5. One fun thing I got to do was make my own pasta, since I received a pasta maker for Christmas this year, so the pasta was homemade for this meal. Fun!
Here's the recipe
1 c dried bread crumbs
1 T olive oil
3 garlic cloves, sliced
1 t crushed red pepper flakes (I used less)
Pasta dough cut into linguine
1 large brandywine heirloom tomato, about 1 cup
6 salt-packed anchovies, rinsed, filleted, and minced
1 T salt-packed capers, rinsed and patted dry
1/4 c extra-virgin olive oil
1/4 c sliced flat leaf parsley leaves
Bring a pot of water to a boil for the pasta and add salt until it tasted seasoned. Toast the bread crumbs in a dry skillet over medium heat, tossing as needed, until lightly browned, about 3 or 4 minutes. Remove from the heat.
Heat the olive oil in a large sauté pan over medium heat. When the oil is hot, add the garlic and sweat it for 2 minutes. Add the red pepper flakes and cook for another 30 seconds.
Drop the pasta in the boiling water and cook until al dente, about 2 minutes.
Meanwhile, add the tomato, anchovies, and caper to the sauté pan, bring to a simmer, and cook for 2 minutes, or until the tomato has released its juices and the anchovies have melted into the sauce. Remove the sauce from the heat and add the extra-virgin olive oil and parsley.
Strain the pasta and add it directly to the sauce. Toss well before dividing among four bowls. Top with the bread crumbs.