Spaghettini with Tomatoes, Anchovies and Almonds

Name: Spaghettini with Tomatoes, Anchovies and Almonds
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters salted roasted almonds; 59 milliliters finely shredded basil leaves; 680 grams beefsteak tomatoes, cored and finely diced; 2 Tbsps capers, drained; 1 pinch Pinch of crushed red pepper; 1 large garlic clove, smashed; 3 larges oil-packed anchovies; 118 milliliters extra-virgin olive oil; 118 milliliters grated fresh pecorino cheese, such as Fiore di Sardo, plus more for serving; 6 servings Salt and freshly ground black pepper; 2 scallions, white and green parts, thinly sliced; 454 grams spaghettini

Need a pescatarian main course? Spaghettini with Tomatoes, Anchovies and Almonds could be a great recipe to try. This recipe serves 6. One portion of this dish contains about 17g of protein, 28g of fat, and a total of 568 calories. A mixture of oil-packed anchovies, basil leaves, pecorino cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person found this recipe to be yummy and satisfying.

Instructions

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.

Ingredients you will need

Salt And Pepper