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Though I strive to use seasonal ingredients, winter months pose a challenge. So, I was ecstatic to see local hothouse tomatoes at the grocery store. These red gems were a welcome addition to my pantry, and I favor alternate forms of agriculture – such as greenhouse growing – to support the local economy and reduce the carbon footprint of my food. Likewise, look for sustainably harvested tuna or other responsibly caught seafood for this meal.

The key to any good pasta is the sauce. Here, the flavors are melded together to form a surprisingly tasty dish. You’ll want to eat this for days. Add chopped winter green greens – such as kale or broccoli raab – if you’re craving a bit of green.

Makes four generous servings.
1 pound dried spaghetti or angel hair
8 large garlic cloves, slivered
1 cup grated Parmesan cheese plus extra for serving
16 ounces of cherry or grape tomatoes, halved
2 cans tuna in olive oil
3 anchovies, minced
2 tablespoons of capers, chopped
Juice from half a lemon
1 tablespoon fresh parsley, chopped
Salt and pepper

1. Bring a large pot of salted water to a boil, then cook pasta according to the directions on the package. Drain, reserving 11/2 cups of cooking water.

2. When the pasta is done, drain oil from tuna and heat over medium flame in a very large pan (if you don’t have tuna packed in oil, use 1/3 cup of extra virgin olive oil). Add the garlic and anchovies and cook til garlic is lightly browned – about two minutes. Add tomatoes and lemon juice to the oil, then carefully add the reserved water and bring to a boil. Lower the heat, then season to taste with salt and pepper. Let simmer for about 5 minutes until the liquid is reduced by a third.

3. Remove the pan from the heat, then stir the pasta into the sauce and toss. Add the tuna, parsley, capers and Parmesan and combine well. Let pasta sit for five minutes or so til sauce is absorbed. Adjust seasonings as needed and serve with extra Parmesan.

inspired by Ina Garten