Ingredients
- 3 medium plum or Roma tomatoes, stemmed and quartered
- 1 small red onion or 2 shallots, halved or quartered if large
- 10 garlic cloves, peeled
- 1 piece fresh ginger, scrubbed and chopped (1-inch)
- 2 tablespoons canola or grapeseed oil
- 8 oil-packed anchovies
- 2 tablespoons tomato paste
- 1 Scotch bonnet, habanero or any hot chili, seeded for mild, minced
- 1 teaspoon smoked paprika
- 1 can full-fat coconut milk (13-ounce)
- 1 lime
- 1 pound rigatoni, penne or medium shells
- Salt and black pepper
- 4 ounces pecorino Romano or Parmesan, grated (1 cup)
- ½ cup thinly sliced scallions (about 4 whole)
Instructions
Shred the tomatoes, onion, garlic and ginger by pulsing in a food processor. Or, mince all the ingredients or grate them on the large holes of a box grater directly into a bowl.
Place a large, deep pot or cast-iron skillet over medium-high heat. Add the oil, and stir in the anchovies, tomato paste, chili and paprika. Stir, smashing the anchovies and tomato paste until they’re broken up. Cook, stirring constantly, until fragrant, 2 to 4 minutes.
Add the shredded tomato mixture along with the coconut milk. Zest the lime directly into the mixture, and bring to a simmer, 2 to 3 minutes. (Cut the zested lime into wedges and reserve.) Reduce heat to medium, and stir in the pasta and 4 cups water. Season with salt and pepper, and stir to coat the pasta with the sauce. Cook, stirring occasionally to ensure the pasta doesn’t stick, until the pasta is al dente, 10 to 12 minutes. Increase heat to medium-high, and continue to cook, stirring until pasta is tender and liquid is thick and creamy, about 5 minutes.
Stir in the pecorino, and cook until the sauce is glossy and reduced enough to coat the pasta, another 5 to 7 minutes. Taste, and season with salt and black pepper. Serve immediately, garnished with scallions and lime wedges for squeezing.
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