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

Steps

1. In a large pot of boiling well salted water, cook pasta until al dente, about 6 minutes; drain pasta, shaking off the excess water.
2. 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.
3. 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.