This salmon dish is a delicious and easy way to get your recommended weekly serving of fish. It's flaky and tender, and it has a fantastic almond and sesame flavor. A simple sauce finishes it off without being too sweet or overpowering. If you are new to eating fish, this is a great "starter" recipe because it only takes 10 minutes to cook and salmon is generally mild in flavor.
Almond and Sesame-Crusted Salmon
March 15, 2021
Many kind of fish are appropriate for this treatment, including tuna and swordfish. This dish could as easly be Greek as Italian.
Baked Fish with Capers and Olives
March 17, 2021
You could make this with spaghetti or linguine or other types of long skinny pasta, but bucatini are what's used in Rome.

Bucatini all’Amatriciana

Makes 6 servings

You could make this with spaghetti or linguine or other types of long skinny pasta, but bucatini are what's used in Rome.

You could make this with spaghetti or linguine or other types of long skinny pasta, but bucatini are what’s used in Rome. Tasty, salty, savory guanciale, made from cured pork cheeks, has become more available in North America in recent years, but if you can’t find it, substitute a good lean pancetta. And if that’s not available, use slab bacon but blanch it for 3 to 4 minutes in boiling water to rid it of its smoky aroma.

Ingredients:

  • 1 large garlic clove, minced
  • 1 medium onion, finely chopped
  • 1/4 pound guanciale, if available, or use pancetta or slab bacon, finely diced
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ pounds tomatoes, preferably plum tomatoes, peeled, seeded (page 25), and chopped, or 1 16-ounce can
    Italian plum tomatoes with tlieir juice, chopped
  • sea salt and freshly ground black pepper
  • 1 pound bucatini or other short thick pasta
  • 5 quarts water
  • freshly grated cheese, preferably pecorino romano

How to:

In a saucepan over medium heat, gently saute the garlic, onion, and guanciale in the oil, stirring occasionally, until the meat renders a little fat and the vegetables just begin to brown-about 15 to 20 minutes. Add the tomatoes and stir to mix. Cook the tomatoes for about 5 minutes, and when they start to give off their juice, lower the heat and simmer, stirring occasionally, until the sauce is dense, about 20 minutes. Add salt and pepper. Meanwhile, cook the pasta in lightly salted water according to the directions on page 193. Drain it, turn it into a warmed serving bowl, and pour the sauce over it. Serve immediately, passing the grated cheese.