Spaghettini With Tomatoes, Anchovies, and Almonds
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 1⁄2 lbs beefsteak tomatoes, cored and finely diced
- 1⁄4 cup basil leaves, finely shreddede
- 2 scallions, white and green parts thinly sliced
- 1⁄2 cup olive oil, extra virgin
- 1 pinch crushed red pepper flakes
- salt, to taste
- black pepper, to taste
- 1⁄2 cup almonds, roasted and salted
- 3 large anchovies, oil packed
- 1 large garlic clove, smashed
- 1⁄2 cup pecorino romano cheese, such as Fiore di Sardo, fresh grated, plus more for serving
- 2 tablespoons capers, drained
- 1 lb spaghettini
directions
- In a large bowl, combine the diced tomatoes with the shredded basil, scallions, olive oil and crushed red pepper. Season lightly with salt and black pepper and 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 the 1/2 cup of pecorino cheese and the capers and pulse to combine.
- In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, shaking off the excess water. Add the pasta to the tomatoes along with the chopped almond mixture and toss well. Serve the pasta, passing extra cheese at the table.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.