October - December 2024 COTM + COOKING FROM thread: NEW YORK TIMES COOKING (website & cookbooks)

[Saregama]

Sounds good, though I haven’t graduated from anchovies to a can of tuna in pasta yet!

It reminds me a bit conceptually of this Nigella anchovy pasta with greens from a prior COTM:

September 2022 COTM - COOK, EAT, REPEAT

SPAGHETTI WITH CHARD, CHILES, AND ANCHOVIES I had pasta and anchovies on the mind because a friend’s dad was waxing poetic about a simple anchovy-garlic pasta and it sounded lovely. I decided to go with this version because it included greens. This is a very simple dish – anchovies are melted into olive oil, garlic and chile flakes added, then the chard stems, and finally the leaves. Then the pasta goes in, plus olive oil and lots of grated cheese. I made a few substitutions: linguine for s…