INGREDIENTS
2 tbsp
olive oil
1/4 cup
capers
1 fillet
anchovy
1/2 cup
panko bread crumbs
1/8 tsp
table salt
1/8 tsp
pepper
1/4 cup
parsley
1 tsp
lemon zest
1/4 cup
olive oil
2
garlic cloves
2 fillets
anchovy
2 lb
cherry tomatoes
1 1/2 tsp
table salt
1/4 tsp
sugar
1/8
pepper flakes
12 oz
penne rigate
2 tbsp
butter
1 cup
basil leaves
2
1 serving
¼
1
1 serving
½
1 serving
⅛
1 serving
⅛
1 serving
¼
1
1 serving
¼
2
2
2
1
1 serving
¼
1/8
12
2
1