Preparation time: 10 mins
Cooking time: 15 mins
Easy - for beginners
The anchovy paste is divine in this Sicilian pasta dish ... almost elegant, I would say. Make sure to select the finest fresh tomatoes for this creation. (No need for extra sea salt - the anchovies are more than enough.)
Cook penne until just tender but firm to bite. Drain, reserving 1 cup cooking liquid.
Stir butter into hot penne. Sprinkle snipped parsley.
Heat 1 1/2 tablespoons olive oil in large nonstick skillet over medium heat. Add anchovies and 2 garlic cloves, then breadcrumbs. Cook breadcrumbs until golden, tossing to distribute evenly, about 5 minutes. Scrape crumbs onto plate and cool.
Heat remaining 1 1/2 tablespoons oil in same skillet over medium heat. Add tomatoes and remaining garlic clove. Cover; cook until tomatoes begin to break down, 3 to 4 minutes. Using fork, crush 1/4 of tomatoes. Add pasta, basil, cheese, and 1/2 cup reserved cooking liquid to tomatoes. Toss, adding more liquid if dry. Mix in half of crumbs.
Season pasta w/ coarsely cracked peppercorn medley.
Transfer pasta to large shallow bowl; top with remaining breadcrumbs and serve.