SPAGHETTI w/COLD MINT TOMATO SAUCE

By BobD

Ingredients

• 1/2teaspoon1/2 teaspoon kosher salt
• 12ounces12 ounces ripe cherry tomatoes
• 1/2cup1/2 cup loosely packed fresh basil leaves
• 1/4cup1/4 cup loosely packed fresh mint leaves
• 1/4cup1/4 cup pine nuts, lightly toasted
• 2small2 small anchovy fillets, finely chopped
• 11 plump garlic clove, crushed and peeled
• 1/3teaspoon1/3 teaspoon peperoncino flakes, or to taste
• 1/3cup1/3 cup extra-virgin olive oil
• 1/4cup1/4 cup small capers, drained for the pasta
• 1pound1 pound spaghetti
• 2tablespoons2 tablespoons fresh parsley, chopped
• 1cup1 cup freshly grated pecorino, plus more for passing

Details

Servings 6
Adapted from lidiasitaly.com

Preparation

Step 1

Fill the big pot with salted water (at least 6 quarts with a tablespoon kosher salt), and heat to a rolling boil.

To make the sauce:

Rinse the cherry tomatoes, basil, and mint leaves, and pat dry.

Put them all in the food-processor bowl along with the pine nuts, anchovies, garlic, salt, and peperoncino.

Process until puréed, scraping down the work bowl as needed. With the machine running, pour in the olive oil in a slow, steady stream, forming a thick, emulsified sauce.

If serving now, scrape the sauce into a warmed deep serving bowl, and stir in the whole capers.

When the pasta water is boiling, drop in the spaghetti, stirring and separating the strands.

Cover the pot, return the water to a boil over high heat, then set the cover ajar, and cook the pasta until al dente.

While the pasta cooks, ladle some of the boiling water into the serving bowl to warm it. Scrape in the sauce, and stir in the capers.

Lift the spaghetti from the pot, let drain for a moment, drop it into the bowl, and toss well, until all the strands are coated with sauce.

Sprinkle the parsley and grated cheese, and toss again. Serve immediately, passing more grated cheese at the table.