Fire and Ice Spaghetti

This is a fiery Puttanesca-style spaghetti sauce, mellowed down by cool, fresh diced tomatoes. The tomatoes play off and tone down the spicy sauce, whose edges are also rounded with freshly grated Gruyere (Swiss) cheese, and fresh basil chiffonade.

Sauce:

2 Tbsp olive oil

2 Tbsp butter

3 cloves garlic

1 Tbsp fresh rosemary leaves, minced

1 Tbsp fresh thyme leaves, minced

2 Tbsp tomato paste

1/2 cup dry white wine

2 tsp anchovy paste

2 tsp harissa paste (I used Trade Joe’s) or to taste (or favorite hot sauce)

1 cup finely shredded Swiss cheese

8 oz spaghetti

1/4 cup sliced, pitted Calamata olives (optional)

1/3 cup fresh basil leaves, cut in chiffonade

1/2 cup finely shredded Gruyere or Swiss cheese

2 plum tomatoes, diced

Bring a medium pot of well salted water to the boil for the pasta.

Meanwhile, make the sauce. Melt the butter in the oil in a small saucepan. Add the garlic, rosemary and thyme and cook 2-3 minutes over medium heat, stirring constantly. Add the tomato paste and push it into the pan. Cook another 2-3 minutes until the paste darkens and becomes aromatic.

Now mix in the wine, anchovies paste and Harissa. Whisk together and simmer over low while you cook the spaghetti.

Cook the spaghetti to al dente. Reserve about a half cup of cooking water. Drain the pasta and return to the pot. Pour in all the sauce and mix well with tongs. Add enough cooking water to make a glossy sauce. Gently toss in the basil and most of the cheese.

Turn into a serving bowl and garnish with a basil sprig, remaining cheese and the diced tomatoes.

Serves 4.

Comments

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