Linguine with Fennel-Olive Vinaigrette

To make bread crumbs: Preheat oven to 375 degrees. Use a good country style loaf of Italian- or French-style bread. Slice into ¼-inch slices, generously drizzle with olive oil on both sides and place on cookie sheet. Toast until a deep golden brown, about 12 minutes. Pull out of oven and rub one side of the toasted bread with one of the cloves of garlic. Let cool. Place cooled garlic toast on cutting board, and using a rolling pin, crush toast into coarse crumbs. It is interesting to have the crumbs uneven in size and texture. Set aside. This step can be done a day ahead of time and crumbs kept in an airtight container.

To make pasta: Cook pasta al dente as directed on the package. Be sure to add salt to your water when cooking pasta.

To make vinaigrette: While waiting for pasta to cook, heat a large sauté pan on medium-high heat. When hot, add ¼ cup olive oil. Let oil warm for a few seconds, then add whole cherry tomatoes to the pan. Leaving the tomatoes whole helps keep the integrity of their shape as they break down and release their juices. When the tomatoes begin to blister after a couple of minutes, add the diced fennel and shallots and continue to cook for 4 more minutes.

Turn the heat down to medium, and add the anchovy paste, chile flakes, remaining garlic and capers. Continue to cook the mixture for 2 to 3 more minutes. The tomatoes will begin to split and the fennel should be tender but still have texture. Reduce the heat and add the remaining ¼ cup of olive oil, lemon juice and zest, olives and red wine vinegar. Using a spoon or whisk, gently stir the sauce and press on the tomatoes to have them release more of their sweet juices. The chunky vinaigrette has now been created and is ready for pasta. This could be made ahead of time, if desired, and can be reheated on low heat once you are ready to add the pasta.

To complete the dish: Drain pasta, reserving ¼ cup of the pasta water. Add pasta and pasta water to the pan of tomato vinaigrette and gently toss with kitchen tongs. (If your sauté pan is too small to accommodate the pasta and vinaigrette, then transfer it all to a bowl to toss.) Season with salt and a number of cranks on a pepper mill, to taste. Be careful with the salt, as the capers and olives add a bit of salt to the dish already. Fold in the fresh herbs as you go. Divide pasta into 4 or 5 bowls and top liberally with garlic bread crumbs. The crunch is a pleasant surprise with each bite. Indulge and drizzle with a bit more olive oil. Enjoy!