Here is a powerful dish to rekindle the sensory joy of cooking: vividly colored tomatoes set against sepia pasta; acidity to balance a rush of brine; the transporting smell of salty sea air and, after a long winter, a season of abundance ahead. —Mr Alpenglow
package cuttlefish ink spaccatelli (Sfoglini or other sepia pasta)
extra virgin olive oil
cloves of garlic, peeled and crushed
anchovies, flat-packed in oil
large shrimp, peeled, deveined, patted dry
2 1/2 cups
fresh small tomatoes, different colors, halved
Bring a large pot of water to a boil. Add the pasta and cook for 5-6 minutes. Remove from heat and pour out the water, reserving about 1/2 cup of the hot pasta water.
In a sauté pan, heat the olive oil on medium high. Add the garlic, anchovies, and tomato paste, stirring to dissolve. When the tomato paste begins to darken, add the shrimp and season with chili flakes, salt, and pepper. Stir to coat the shrimp and cook for about 2 minutes on each side until the shrimp is no longer translucent. Transfer the shrimp and sauce to the pot of pasta. Use the reserved pasta water to deglaze the pan. Add this water to the pot, then stir in the raw tomatoes and green onions. Finish with salt and pepper and serve immediately.