Seafood can be intimidating, so straightforward and simple is the name of the game, and each and every seafood recipe I have to offer you is back- to-basics. The thing about fish is that it cooks more quickly than other proteins, which means it’s prone to being overcooked, so it’s best to keep a close eye on it. Good thing eating fish is good for eye health. Puttanesca is a fairly simple Italian sauce made with anchovies, olives, capers, and a chunky tomato base. It’s bright and briny, and comes together as quickly as the fish cooks within it, resulting in a beautifully pungent dish that’s shore to make a splash. (SOMEBODY STOP ME, PLEASE.)
Who doesn’t love an easy meal you can whip up after a long day with ingredients you already have in your kitchen? This saucy, comforting bean dish stew is just that. In a world where beans become brownies, pastas, and burgers, serving them whole with a pasta sauce feels rebellious. And don’t skip the garlic-rubbed toast! It really ties everything together. Whether you’re sharing this or not, I love making a whole batch. The simmered leftovers topped with a fried egg are really something to look forward to the next day.
If you make this dish in tomato season, when colorful heirlooms are in markets everywhere just waiting to become dinner, you won’t really be surprised by its juicy profundity of flavors—a gorgeous mix of sweet, salty, pungent, and umami, all baked until golden and bubbling on top. But what’s so especially appealing about this dish is that it’s also amazing when made with, meh, out-of-season tomatoes, those hydroponic specimens that you buy because, well, waiting until July seems impossible. In both cases, the garlicky, lemony bread crumbs, anchovy oil, and Parmesan will work their magic, seasoning the vegetables while they roast. Serve this as a side dish, or make it the star of a light meal, with some crusty bread to mop up all those luscious, tangy juices.
Serve with a simple salad.