This week’s recipe: Roasted Tomato and Anchovy Bucatini
- I was born in America but moved to Europe and immediately started incorporating British spelling and usage into my writing. I live in a sprawling mansion, but like, the old, tasteful kind. I have a large brood of remarkably well-behaved children who never reject my cooking or refuse to pose for my beautifully composed photographs. But I am the real star of these photos, with my slender figure and cute sundresses and perfectly-done makeup, selecting a ripe peach from a pile at the farmers’ market. I enjoy gathering my friends, many of whom own castles, around my rustic-looking wooden table and sharing meals where we eat freshly prepared seasonal food and drink moderate amounts of wine and laugh about how fat and cultureless Americans are.
- Everything is AMAZING! Every recipe I make is the BEST RECIPE EVER and will CHANGE your LIFE! I have lived in the Midwest all my life, and I root for all the local sports teams. I have a husband, who is the best husband in the world, and a puppy, who is the cutest puppy in the world, and a baby, who is so silly and sweet and adorable and just makes my life complete. The About Me photo on my blog is of me jumping in the air in front of the ocean as the sun rises on the horizon. My recipes are heavy on melted cheese and desserts, except when I get on temporary health kicks and am suddenly all about green smoothies and kale salads, which by the way are DELICIOUS! Many of my posts are sponsored by Birdseye. Also, I LOVE the Instant Pot.
- I’m a downhome country gal who loooooooves butter, golly gee! My husband and sons are just simple, rugged men who like meat and potatoes, and who like having a wife/mom who will make sure that dinner’s on the table for them when they come home from ropin’ steers! My recipes are all generically familiar to anyone with the remotest amount of cooking experience, yet their intense obviousness is rivaled only by their enormous popularity. Things might be hard but I know that Jesus and my many best-selling cookbooks and endorsement deals will see me through. And if not, there’s the fact that our giant ranch comprises 8 percent of the economy of the rural state in which I live. I am truly #blessed.
- I’m all about clean, natural living. I used to eat things like white potatoes and non-pasture raised eggs but I was always feeling bloated and sluggish. So I tried cutting out gluten, dairy, soy, sugar, corn, legumes, grains, animal products, nightshades, FODMAPs, and anything processed or non-organic. I felt so much better and though I’ve reintroduced a few of those food groups as time has gone on, I’ve learned that I can’t digest any food that might cause me to gain weight. I live in a large, light-filled apartment in a major American city with my businessman husband, but we also have a farm property where I am photographed wearing flannel amid my free-range chickens. I make my own yogurt because the store-bought stuff is packed with harmful GMOs and artificial sweeteners. Here’s twenty photo of tonight’s dinner, artfully arranged mustard greens topped with purified oxygen.
So anyway, here’s some pasta. As soon as I saw the photo of this recipe in Dining In, I was like, damn, I need to make that. So I did, because I always follow through on my goals, as long as they involve eating pasta. (Side note: Dining In is a great cookbook that you should buy if you haven’t already. I was put off by the hipster Instagram-y photography at first, but I’ve never bookmarked so many recipes that I want to make in a single cookbook. So far I’ve made about a dozen recipes and they’ve all been excellent.) This was seriously so good, especially when paired with red wine and a viewing of Blazing Saddles. Plus, it’s just darn fun to say the word “Bucatini!” in an exaggerated Italian accent. I highly recommend it.
Roasted Tomato and Anchovy Bucatini
From Dining In
¼ cup olive oil, plus more for drizzling
½ small red onion, very thinly sliced
Crushed red pepper flakes
4 anchovy fillets
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, crushed
12 ounces bucatini or spaghetti
Lots of grated Parmesan cheese
1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat the olive oil in a large skillet or heavy-bottomed pan over medium heat. Add the onion and season with salt and a pinch of red pepper flakes. Cook, stirring occasionally, until the onion is totally cooked through but not browned, 10 to 15 minutes. Add the anchovies and stir until they’ve melted into the pan, about 30 seconds. Add the tomato paste and cook until it turns a brick-red color and sticks a bit to the bottom of the pan, about 90 seconds.
3. Add the tomatoes, scraping up any bits on the bottom of the skillet. Season with salt and reduce the heat to medium-low. Cook, swirling the skillet occasionally, until the sauce thickens and it tastes so good you can hardly stand it. Add more salt and red pepper flakes if you want. Keep warm and set aside.
4. Meanwhile, cook the pasta in the boiling water. Drain, reserving 1 cup of the pasta cooking water.
5. Add the pasta along with ½ cup of the pasta cooking water to the skillet and toss to coat. Cook, tossing occasionally, until the pasta is really well coated, the sauce sticking to each individual noodle in a way that can only be described as perfect.
Remove the skillet from the heat and transfer the pasta to a large bowl, or divide it among four smaller bowls. Top with lots of Parmesan cheese.