Just like last year, I’ve been buying up my beloved dry farmed early girl tomatoes like crazy. They are the best tomato ever, and if you are lucky enough to find them at your farmers market, buy them. You won’t regret it.
With those tomatoes on my mind, I was quite excited to stumble across this recipe in this month’s Food and Wine. The tomatoes don’t get cooked, so it’s really a perfect recipe to savor the last of the amazing summer tomatoes.
Pasta with Tomatoes, Anchovies, and Almonds
Recipe by Food and Wine
1 1/2 pounds tomatoes, cored and finely diced. I used dry farmed early girls, but the recipe recommends beefsteak. I think any meaty tomato that doesn’t have a lot of water in it would work.
1/4 cup finely shredded basil leaves
2 scallions, white and green parts, thinly sliced
1/2 cup extra-virgin olive oil
Pinch of crushed red pepper
Salt and freshly ground black pepper
1/2 cup salted roasted almonds
3 large oil-packed anchovies
1 large garlic clove, smashed
1/2 cup grated fresh pecorino cheese. I used parmesan, but the recipe recommends Fiore di Sardo.
2 tablespoons capers, drained
1 pound pasta. I used fetticine, but the recipe recomments spaghettini
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 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.