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Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs
- 8 ounces linguine
- 3 tablespoons extra-virgin olive oil, divided
- 6 anchovy fillets, mashed to paste with 1 teaspoon oil from can
- 3 garlic cloves, pressed, divided
- 1 cup coarse fresh breadcrumbs made from crustless country bread
- 1 1-pound container baby heirloom tomatoes or cherry tomatoes
- 1 cup thinly sliced fresh basil
- 1/2 cup freshly grated Parmesan cheese
Directions:View on Bon Appetit
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