Serious Eats: Recipes

Meat Lite: Nutty Pasta

Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. —Editor

[Photograph: Joy Manning]

This dish has been a weeknight staple in my house for years. I vary the recipe often, sometimes adding a handful of steamed broccoli florets or substituting butter for the olive oil. I occasionally swap in a semolina pasta for the whole wheat. I never considered making it Meat Lite, though, until I suddenly realized how similar it is to something my husband's grandmother makes every year as part of her Christmas Eve Feast of the Seven Fishes. With the anchovies' big hit of umami and salty depth of flavor, this is the best version of my nutty pasta I've made yet.

About the author: Joy Manning is the restaurant critic at Philadelphia Magazine. She blogs at Oyster Evangelist.

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