Spaghettini with Tomatoes, Anchovies and Almonds
Description
Prepare a wonderful dinner in a little more than 30 minutes. It is lush with anchovies, almonds, cheese and tomatoes. Serve with a crusty bread and a raspberry-scented Pinot Nero wine, if desired.
Ingredients
1 1/2 lb. beefsteak tomatoes, cored and finely diced
1/4 c. finely shredded basil leaves plus extra whole leaves for garnish
2 scallions, white and green parts, thinly sliced
1/2 c. extra-virgin olive oil
pinch of crushed red pepper flakes
salt, to taste
freshly ground black pepper, to taste
1/2 c. salted roasted almonds
3 large oil-packed anchovies
1 large garlic clove, minced
1/2 c. grated fresh pecorino cheese, plus more for serving
2 T. capers, drained and rinsed
1 lb. spaghettini
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
In a large pot of boiling well salted water, cook pasta until al dente, about 6 minutes; drain pasta, shaking off the excess water.
In a large bowl, combine the diced tomatoes with the basil, scallions, olive oil and crushed red pepper flakes. Season lightly with salt and black pepper; let the tomatoes stand for 20 minutes.
Meanwhile, in a mini food processor, pulse the almonds with the anchovies and garlic until finely chopped; add pecorino cheese and capers; pulse to combine.
Add the pasta to the tomatoes, along with the chopped almond mixture; toss well.
Serve with extra cheese and garnished with whole basil leaves, if desired.
6 servings.
Prep Time
PT0M