You know the apple hasn’t fallen far from the tree when your daughter texts and asks what you’re doing tonight, and you text back that you are making this for dinner, and she texts back “OMG!! I just watched that video this morning!” followed by a little icon that she describes as “Me running home for dinner!”
Yep, it doesn’t take much to excite us in the TBTAM household, and this recipe, along with the utterly charming video of Melissa Clark making it, was the highlight of our day yesterday.
We made the dish exactly as written, but but did add a little grated Parmesan when serving.
Try to have just one helping, okay?
Looks delish! Would it be sacrilege to forego the anchovies? I’m not a fan of them. Would it alter the taste too much?
Julia –
I say try it with the anchovies – they melt into the oil and you really don’t know they are there, but add a lovely saltiness.
That said, if you want to leave them out, try it and see.
Thanks for reading!
Peggy
A great daughter and a great reason to run home. Nice, Peggy!
What type of wine would you suggest? I was thinking anything in a bottle:) Looks delish! XO
You are so right. I made it the next night and it was as good as you said. Only problem, I didn’t have any old breadcrumbs around and I didn’t want to use panko. But I had a fresh garlic-parmesan baguette which I get at Trader Joe’s and I cubed some of it and toasted the croutons in the oven with a little olive oil until they were crisp. Then I grated them and they were perfect. I followed the recipe exactly (a rare event for me). And yes, I couldn’t say no to seconds. Natalie made a very good decision.
Incidentally, I cut the recipe in half using one half pound of pasta, but still used the two egg yolks. I loved the egginess.
Irene
From Claudia comes this comment via email –
If you enjoyed that recipe, try this one, which I have been making regularly since it was published in the NYTimes…17 years ago!! The whole family loves it, and — with every ingredient except the parsley coming straight from the pantry — it’s the absolute go-to recipe in our household when I haven’t planned anything for dinner. Reserve a little of the pasta water in case it gets a little dry. And don’t bother rinsing the tuna!
http://www.nytimes.com/recipes/8801/pasta-with-tuna-anchovies-pine-nuts-and-currants.html
See you tomorrow!
XO
Claudia