The Scoop
Fall Delight Pasta celebrates new beginnings with vibrant flavors, quick to bring comfort.
The first dinner in my vibrant new kitchen felt like the initial note in a symphony marked by cherry wood cabinets and the sound of clinking cutlery. Just moments after the moving truck left, I ventured out to stock my pantry. Tomatoes were a given; I could never resist the deep, rich allure of San Marzanos. In a flash of excitement, I grabbed a tin, knowing they'd be perfect for the inaugural meal. These tomatoes are an ideal base, easily coaxed into a chunky, satisfying sauce with a mere smashing by fork.
As I turned up the heat in my well-worn Dutch oven, the anchovies sizzled in the olive oil, releasing their distinctive fragrance, mingling with garlic and filling the room with anticipation. I chose bucatini for its whimsical, hollow strands that hold sauce with a playful dedication. Mixing in Kalamata olives and capers gave the dish an unexpected zing, a culinary high-five celebrating new beginnings. And while the sauce gently simmered into a thick, aromatic blend, I savored the scent of oregano and the vibrant sprinkle of parsley and basil, welcoming them like old friends.
When it was time to marry pasta and sauce, I embraced the simple joy of tossing the two until each strand was coated with the tomato melody. I learned from experience to always let the herbs shine by adding them last, preserving their fresh brightness. Finally, a shower of grated Parmesan was the crowning touch. That first mouthful, as I leaned against my unpacked boxes, felt like home. This fall delight warmly marked the start of many shared meals in my cozy kitchen haven.
Ingredients
- 1 (28-ounce) can San Marzano tomatoes
- 1/4 cup olive oil
- 6 anchovy fillets, finely chopped
- 4 cloves garlic, minced
- 1/2 cup Kalamata olives, pitted and chopped
- 3 tablespoons capers
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- kosher salt, to taste
- black pepper, to taste
- 12 ounces spaghetti or bucatini pasta
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- parmesan cheese, optional, to taste, freshly grated, for serving
Directions
- In a large bowl, add the tomatoes and their juices and using a fork or your clean hands, smash the tomatoes until they are chunky.
- In a Dutch oven over medium heat, add the olive oil.
- Add the anchovies to the hot oil and cook, while stirring, until fragrant and starting to become golden, about 2 minutes.
- Add the garlic to the anchovies and cook, while stirring, until fragrant, about 1 minute.
- Add the smashed tomatoes and their juices, the olives, the capers, the oregano, the crushed red pepper flakes, the salt, and the black pepper to the anchovy mixture and stir to combine.
- Bring the tomato mixture to a boil.
- Reduce the heat to low and simmer, while stirring occasionally, until the tomato mixture thickens into a sauce, about 20 minutes.
- In a large pot of salted, boiling water, add the spaghetti and cook it to al dente, according to the package directions.
- Drain the spaghetti and keep it warm.
- Add the spaghetti to the sauce and toss until well-coated.
- Add the parsley and the basil to the pasta mixture and toss to coat.
- Serve warm topped with the parmesan cheese.
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