I know, I know, here I am back with the anchovies, and I’ll get back to that in a second, but the first thing I want to tell you about this is that the chef behind it is Gwyneth Paltrow. Yep, that same Gwyneth Paltrow that I loved so much in Shakespeare in Love, and even more when she guest-starred on Glee. (Glee, please bring her back? I’m a little worried about you this season, and she could help.) Anyway, she has a new cookbook called MY FATHER’S DAUGHTER, and a nice blog with a cooking section, and Bon Appetit did a feature on her that included this recipe.
And since I have inexplicably developed this late-in-life fascination with anchovies, I gave it a try. And it ROCKED. Sweet, slow-roasted cherry tomatoes mixed up with a salty, crunchy mixture of toasted bread crumbs and herbs, all tossed with linguine…this recipe has already made repeat appearances on my table. I love it, the Southern husband loves it, and the teenager is down at Clemson happily eating microwaved macaroni and cheese and not having to deal with me crushing on anchovies. It’s a win-win-win situation, and I owe it all to Gwyneth.
Life is a constant series of surprises!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!