I’m sure it’s just a coincidence, but lately I’ve been stumbling onto these “quick and easy” dinner ideas that are anything but. They promise 20 minutes of hands-on and 30 in the oven, and two hours later you’re still clarifying butter or waiting on something to rise, other than your temper.
But I have to highly recommend just about everything in the “Fast” section of Food and Wine’s Premier Wine Issue, which came out as a free trial when their iPad app first hit the streets. (It’s no longer free, which can be a pain for folks who already subscribe, but it’s still worth keeping your eyes on this app, as current issues have been priced at a reasonable $1.99.)
1 to 1 ½ lbs beefsteak tomatoes
¼ cup basil leaves, shredded
2 scallions, thinly sliced
½ cup olive oil
red pepper flakes, dash
salt and pepper, dash of each
½ cup almonds, roasted
3 anchovies, oil packed
(This really makes the dish, but someone in our household doesn’t like anchovies, so we left them out, and it’s still a great dish.)
1-2 cloves of garlic, crushed
½ cup pecorino cheese, grated
2 Tbs capers
1 lb spaghettini or spaghetti
Combine the tomatoes, basil, scallions, olive oil, and red pepper in a large bowl. Season with salt and pepper, and let them stand at room temperature while you make everything else.
Start your pasta.
In a medium-sized food processor, pulse the almonds and anchovies until uniformly chopped. Add the cheese and capers and pulse a few more times.
When the pasta is al dente, drain and then return to the warm pot. Add the almond/anchovie mix and stir gently until the pasta is evenly coated. Then add the tomato mix and toss. Serve with a little extra pecorino cheese.