crushed canned tomato

Featured in my cookbook, “Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women” (Harper Design, 2019), this polpette recipe comes from my grandmother’s Calabrian kitchen. The sugo di pomodoro, or tomato sauce, delivers complex flavor, serving as the poaching liquid for the delicate meatballs and as an essential ingredient in the meatballs themselves, adding both flavor and juiciness. Lightened further with milk and Italian bread crumbs, the meatballs are incredibly tender, bursting at the touch of your fork. The recipe yields a crowd-serving portion, perfect for Sunday dinner, but also freezes beautifully. Though the sauce may be tossed with your favorite pasta, this dish is the ideal version of a traditional platter of meatballs, covered in sauce and garnished with cheese and basil.

Calabrian Meatballs

basil leaves

olive oil

garlic cloves,

red-pepper flakes (optional)

(28-ounce) cans crushed tomatoes (8 cups)

tomato paste

kosher salt (such as Diamond Crystal)

black pepper

pork

veal

beef (preferably 15-percent fat)

Pecorino Romano cheese,

bread crumbs

milk

tomato sauce (reserved

eggs,

parsley leaves (optional)

Prepare the sauce: Tear 5 basil leaves in half; reserve the rest. Combine the torn basil, olive oil, garlic and red-pepper flakes (if using), in a small saucepan over very low heat for 10 minutes, allowing the basil and garlic to steep in the oil. (Do not let the garlic get beyond medium brown in color.) Remove from the heat, strain the oil, discard the solids and set aside.

In a large pot, combine the crushed tomatoes, tomato paste, salt and pepper with 2 cups water and the infused oil. Bring to a boil over medium-high heat, then immediately reduce to a simmer. Remove ½ cup of the sauce for the meatballs, setting aside to cool. 

Partially cover the pot and simmer the sauce, undisturbed, while you prepare the meatballs.

In a large bowl, hand mix all the meatball ingredients (including the reserved ½ cup sauce) until combined. (The mixture will be quite soft.) Wet your hands and pinch off approximately ¼-cup portions and roll them into balls between your palms. (They should each be about 2 ¼-inches wide.) Place each meatball on a baking sheet and repeat with the remaining mixture, making about 16 meatballs.

Once all the meatballs have been rolled, carefully drop them into the simmering sauce. If the pot seems too full, shimmy the pot back and forth gently to make more room to simmer the meatballs in an even layer. Do not stir, as the meatballs will break apart.

Cover the pot partially with a lid and gently simmer the meatballs in the sauce for 1 hour (or up to 2 hours) until they are firm and cooked through. Carefully remove the meatballs to a plate, adding spoonfuls of sauce, or transfer the meatballs and sauce to a shallow serving bowl. Chop the remaining basil and sprinkle on top, and garnish with more grated Pecorino.

This recipe is quintessential cucina povera, which roughly translates as ‘frugal cuisine of the poor’ in Italian, and it originated in Calabria. Its simple deliciousness comes from a handful of ingredients. In mountainous Calabria, where cows cannot roam free, goat’s-milk ricotta would typically be used, but recipes evolve over time and space, and cow’s-milk ricotta is commonly used in North America. Most translate the Italian word ‘polpetta’ as meatball, but in Italy, it is any mixture of ingredients rolled into a ball and cooked. This meatless variation’s base of ricotta is mixed with egg and bread crumbs, then rolled, poached in tomato sauce until fork-tender, and finally sprinkled with cheese. They make a perfect side to a first course of pasta or can be served on their own, with crusty bread, for sopping up the sauce.

Ricotta Polpette in Tomato Sauce

(28-ounce) cans/about 8 cups crushed tomatoes

(32-ounce) container/about 4 cups whole-milk ricotta cheese (see Tip)

eggs

parsley,

kosher salt (such as Diamond Kosher)

Prepare the sauce: Tear 5 basil leaves in half; reserve the rest. Combine the torn basil, olive oil, garlic and red-pepper flakes (if using) in a small saucepan and cook over very low heat for 10 minutes, allowing the basil and garlic to steep in the oil. (Do not let the garlic get beyond medium brown in color.) Remove from the heat, strain the oil, discard the solids and set the infused oil aside.

In a large pot or Dutch oven, combine the crushed tomatoes, tomato paste, salt and pepper with 2 cups water and the infused oil. Bring to a boil over medium-high heat, then immediately reduce to a simmer.  

Partially cover the pot and simmer the sauce over medium-low heat, undisturbed, while you prepare the ricotta polpette.

In a large bowl, use a spatula to mix all the polpette ingredients until combined. (The mixture will be quite soft.) Wet your hands and pinch off approximately 2-tablespoon portions and roll them into balls between your palms. (They should each be about 2 inches wide and weigh about 40 grams.) Place each polpette on a baking sheet and repeat with the remaining mixture, making about 35 small balls.

Once all the polpette have been rolled, bring the sauce to a boil and carefully drop them into the sauce. Shimmy the pot back and forth gently, after each addition, to make room and to prevent the polpette from sticking to the bottom of the pot or to each other. Do not stir, as the balls will break apart.

Cover the pot with a lid and leave the polpette in the sauce, undisturbed, for 4 minutes. Remove the lid and shimmy the pot again. They will have begun to firm up. Cover the pot again and cook for another 10 minutes, until they are firm, plump and cooked through.

Carefully remove the polpette to a plate, topping them with spoonfuls of sauce, or transfer the polpette and sauce to a shallow serving bowl. Chop the remaining basil and sprinkle on top, and garnish with more grated cheese. 

Arrabbiata literally translates to “angry” in Italian. Don’t worry, the goal of this angry chicken is to make you just the opposite. Sugo all'arrabbiata is traditionally a simple, spicy tomato sauce that gets its heat and flavor from spicy chile peppers: dried, fresh or both. This recipe uses both crushed red pepper and chopped Calabrian chiles or hot cherry peppers — along with olive oil, shallot, tomatoes and garlic — to make sauce for crispy chicken thighs to lay in as they are roasted to perfection. Additional hot peppers or fresh tomatoes are more than welcome. While there’s plenty of sauce to serve traditionally over pasta, this arrabbiata is happiest over creamy polenta.

Angry Chicken

bone-in, skin-on chicken thighs

Salt and black pepper

shallot

red pepper

jarred Calabrian chiles or hot cherry peppers

tomatoes

Polenta,

NYT Cooking

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Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

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Chicken all’Arrabbiata

On a plate, pat chicken thighs with a paper towel until the skin is dry, then sprinkle generously with salt and pepper all over. Set an oven-proof skillet or pan over medium heat and add olive oil. When oil is hot, add chicken thighs skin-side down and cook, untouched, for 9 minutes. When the skin is crisped and releases from the pan, return thighs to the same plate and set aside. (The chicken will not be cooked through at this point.)

Add shallot, garlic, crushed red pepper, chopped chiles and a pinch of salt to the pan. Cook until the shallot is softened and the garlic is fragrant, about 2 minutes. Add tomato paste, stirring until the paste darkens, about 2 minutes. Add the tomatoes, their juices and a big pinch each of salt and pepper and bring to a gentle simmer. Cook, scraping the bottom of the pan to loosen any browned bits, for about 5 minutes.

Remove the pan from the heat. Tuck the chicken thighs into the pan, skin-side up, ensuring they are covered in tomato sauce.  Bake in the oven until the chicken is cooked through, about 20 minutes.

Taste the sauce and adjust seasoning and spice level as necessary. Serve warm, over polenta, and garnish with fresh parsley.

1/4 C of Calabrian peppers would render this dish inedible. We used 3 lbs of thighs (two pkgs) and two fully red jalapenos from the garden. The birds were still plenty angry, but not enough to send anyone running for a glass of milk. Served with garlic green beans and cheesy polenta. Delicious!

The chicken could've been cooked a bit longer (I'll call that a personal failure and not a recipe failure). The sauce is a keeper, though.

I cooked this exactly as written and it turned out perfectly. And even though I covered the skin with the sauce before cooking in the oven, it still had the flavor from cooking in the pan first, though I will try without submerging it next time.

Delicious! Save the sauce, make shakshouka for breakfast the next morning with leftovers. Sauce, eggs, feta (and cilantro if possible). Serve with toasted bread- yum!

Additional note: mess aside, the flavors were great, and do not skip the polenta. It tempers the spiciness of the dish. If you still find it too hot, a glut of vinegar (white wine for instance) will take it down a notch while adding a little brightness.

While the flavors of this dish are great (and yes, have some heat), I found the preparation unacceptably messy. Adding the shallots, garlic, Calabrian chiles, etc., to a very hot pan created an extraordinary amount of spatter in the 2’ radius of my burner.

This recipe is fabulous. I made it as written with two tweaks: I used bone-in skinless thighs to cut out some fat, and I sprinkled the zest of a lemon over the dish before serving, long with the parsley. I used the full 1/4 cup of Calabrian chiles and the red pepper flakes and thought the spice level was perfect. I made sure to taste my chiles before committing to 1/4 cup since the heat levels vary by brand. I also used a high-quality can of fire roasted tomatoes and highly recommend.

Agree that chicken should not be covered with sauce,

Delicious! Why exercise to work up a sweat when you can just eat this dish. Sauce was spicy perfection. May sauté some kielbasa instead of chicken to make it quicker. Great with spaghetti, maybe even better with polenta? Can't wait to riff on this recipe.

This was easy enough to make, and I didn't think it was too hot (I made as written).  That said, it didn't blow me away. I agree with some reviewers that it needs salt, but even after adding salt and some generous Parmasean cheese, it still tasted more like heat than flavor.

Did a rerun of this great, easy recipe, again with boneless, skinless breasts. 4 Calabrian chilis was enough for flavor and heat without going overboard. Added dried Sicilian oregano off the stem... excellent. Best way to test for doneness is with an instant read digital thermometer. Also have purchased a much needed splatter guard for frying. Love this dish and look forward to serving to guests.

The recipe states to put the half cooked chicken back onto the same plate the raw chicken was on.  This is dangerous as the raw chicken coud have had salmonella or other types of viruses/bacteria which would re-infect the half cooked chicken  I warn all to use a different plate. Just sayin'

This recipe works for those who prefer skinless, boneless chicken breasts. Pan-sauteed the breasts in olive oil at medium for five minutes per side (no flour, just salt/pepper), then proceeded with the directions as written (heeding the recommendations from the majority of commenters  to reduce the Calabrian peppers (to 1 tablespoon) and skip the pepper flakes.  When putting the chicken back in the sauce, I did cut it into chunks.  Served it over the recommended polenta, molto delicioso.

Definitely not too much spice in my household’s opinion. Made exactly as recipe said. Will double the peppers next time. Agree with other commenters about not covering the crispy skin with sauce, though!

I think the part about tucking the chicken thighs, "ensuring they are covered in tomato sauce" is wrong. That takes the crispy skin and makes it mushy, which defeats the whole point of skin-on chicken thighs. I think it should say, "immerse the chicken into the sauce as much as possible without getting sauce on the skin".

Good recipe but 1/4 cup of Calabrian chili peppers is insane.   That’s 4 tablespoons of some serious heat.    One tablespoon will bring a tear to your eye.   Two is about all I’d use.     Four is bordering on the absurd.

Step 4 instructs: "Tuck the chicken thighs into the pan, skin-side up, ensuring they are covered in tomato sauce"  The accompanying photo show thighs sitting in the tomato sauce, but not covered by it, with skin largely exposed.

Though food stylists understandably want to give dishes their best look, such an obvious disparity between the instructions and photo is confusing to cooks - not to mention that the texture of chicken baked with exposed skin will will differ from that covered in sauce.

MOTHER OF GOD.  This was SO SPICY.  My husband and I like spicy things and this just about killed us.  We didn't even use the chili flakes; only the Calabrian peppers.  He had sweat dripping down his temples and I could not eat more than two bites because my tongue hurt so much. Do you know the children's book Dragons Love Tacos by Adam Rubin?  It was like a reenactment of that, with the two of us as the fire breathing dragons.

In recipes like this one, I’d suggest to the writer to include a spicing suggestion for the hot peppers, such as a direction for amounts of peppers, such as: 
1/4 cup = intense heat 
2 peppers = medium heat, 
1 tsp. = mild, for beginner palettes, 
— or something similar to that purpose.

Made this a few days ago. It was excellent. We had 3 lbs. of chicken, so cooked it for 30 minutes with the chicken skin exposed. 

For breakfast, we had some sauce left over, which we warmed in a skillet, made some dimples for eggs, covered and simmered for about 6 minutes, and served over toast or some left-over polenta. Yum!

With our dish, we tucked the chicken in the sauce, but only lightly covered the skin-side with sauce. We were also concerned that the crispiness of the skin would be overwhelmed by the sauce, but it turned out to not be the case. I would say that not drowning the chicken in the sauce is the secret to making this a terrific chicken dish.

@CFXK - I think it would be difficult to cover the thighs in a wide pan with only 1 28 oz can of tomatoes. I often finish thighs/breasts in the oven when they sit atop a sauce. If we were braising, that’s one thing, but this one shouldn’t be a problem.

I made this last night and it is excellent but definitely spicy. I will dial back the spice the next time I make it probably starting with the pepper flakes. Also, it definitely needed salt when it came out of the oven.

I followed the recipe except we had 6 thighs that weighed 3 lbs. The 28 oz. of crushed tomatoes was just right. I went heavy on the garlic, and cooked in the oven for 25 minutes. The skin stayed above the sauce and was crispy. For the polenta, we used a tube of Ancient Harvest, slightly diluted with vegetable stock. It was delicious.

I agree with Mark that 1/4 cup Calabrian Chile is insane.  I eliminated the red peppers flakes and used 1.5 tbl of Chiles.  For me, it was good.  But my husband, who has way less tolerance for heat than me, still thought it was way too hot.  I cook with Calabrian Chiles often (thank you, Bobby Flay).  They pack serious heat.  A little goes a long way.

The next morning after eating this my colon rebelled.  Ease up on the chilies for the love of your intestines.

@Mark
I wish I had read your post before I made this dish! You are so right that it is extremely spicy.

Delicious.

Calabrian chiles—all chiles—can vary in heat. Same with crushed red pepper.

Taste your ingredients. Exercise judgment.

I used a full 1/4 cup of the chiles I had and omitted the crushed red—perfect (for my palate).

Stewing dried beans may sound like a big project, but the percentage of passive cooking is much greater than the active cooking, which makes this recipe perfect for a day spent at home. Borrowing from the perfect union of beans and beer in frijoles borrachos, this stew simmers red kidney beans with a kiss of light beer and a golden-brown mirepoix mix accented by woody oregano and thyme. Greens are added in the last 10 minutes of cooking, but if more tender, Southern-style greens are preferred, add them when 20 minutes of cooking time remains. Quick-pickled red onions are a refreshing, spicy and colorful (bright pink!) adornment for a bowl of hot beans.

https://static01.nyt.com/images/2026/01/02/multimedia/al-stewed-beans-and-greens-fqct/al-stewed-beans-and-greens-fqct-videoSixteenByNineJumbo1600.jpg

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Stewed Beans and Greens With Pickled Red Onions

red kidney beans

yellow onion, diced

carrots,

celery stalks, diced

garlic cloves, sliced

beer,

oregano oregano

thyme thyme

greens,

red onion, sliced

habanero

white vinegar

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Make the stew: Rinse the beans, then place them in a large bowl and cover with at least 2 inches of cold water. Cover and soak beans at room temperature for at least 8 hours, ideally overnight.

In a large pot or Dutch oven, heat the olive oil over medium-high. Add the yellow onion, carrot, celery and garlic, and season generously with salt and pepper. Cook, stirring occasionally, for 13 to 15 minutes, until the vegetables have softened and are golden brown.

Add the beer and simmer for 2 to 3 minutes, until slightly reduced.

Add the crushed tomatoes and boil for 3 to 4 minutes, until reduced by half.

Add the drained beans and 5 cups of water and bring to a simmer. Season the liquid to taste with salt and pepper, add the oregano and thyme, cover and simmer for 1 ¾ to 2 hours, until the beans are tender and the broth is thickened and stained red.

Stir in the greens and bubble for an additional 10 minutes, until tender and deep green.

While the beans simmer, make the pickled red onions: Add the red onions, habanero and vinegar to a small bowl or container. Season with salt, stir well and set aside. The red onions will soften and turn to a bright pink as time elapses.

Remove the oregano and thyme sprigs from the cooked beans and stir in a few teaspoons of the onion pickling liquid to taste. Taste and adjust seasoning if needed. To serve, top with pickled red onions.

This was just... meh. Definitely not worth the prep or the cook time. Way more "soupy" than the picture seems to indicate, which makes sense given that it cooks covered. I used mustard greens which gave it a bit more flavor. Otherwise it's pretty bland. I don't know if adding an hour cooking time uncovered would thicken it up some, but then you're devoting half a day to a pot of beans (which seems kind of medieval somehow?). Hopefully it's one of those dishes where the leftovers are better. Maybe I'll try simmering the leftovers for an hour or so and adding chipotles to give it a little more kick and character.

Be careful when preparing dried kidney beans.  They need to boil at 212 degrees for ten minutes.

I would really appreciate an oven temperature for recipes like this, rather than it sitting on the stovetop.

For a vegan chili that’s rich, silky and hearty, introduce a whole grain like farro. When cooked, it has a similar rubble as ground meat, a nutty flavor that’s natural in chili, and starches that thicken the surrounding liquid. Feel free to swap in other grains like white or brown rice, bulgur or wheat berries, and adjust the cooking time and water quantity so the grains are tender, and the chili isn’t soupy. The combination of chili powder and fire-roasted tomatoes creates a moderately spicy base, but for more heat, add chipotle chiles in adobo, chopped fresh jalapeño or hot sauce with the tomatoes. However you tweak it, this chili’s flavor improves with time, so make it ahead and warm up a bowl anytime the need strikes. 

Farro and Bean Chili 

yellow onion,

Salt

farro

garlic cloves, finely chopped or grated

cumin

chili powder

beans,

cilantro

apple cider vinegar

https://static01.nyt.com/images/2023/02/23/multimedia/AS-Farro-Bean-Chili-htqf/AS-Farro-Bean-Chili-htqf-videoSixteenByNineJumbo1600.jpg

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

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In a large pot or Dutch oven, heat 2 tablespoons oil over medium-high. Add the onion, season with salt and cook until softened, 3 to 5 minutes. Add the remaining 2 tablespoons oil, the farro and the garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Add the ground cumin and chili powder and stir until fragrant, 30 seconds to 1 minute. 

Add the tomatoes, then fill the can three-quarters up with water and pour that in, too. Hold the beans back with a spoon and pour in the liquid from the cans. Season with salt, scrape up any browned bits on the bottom of the pot, bring to a simmer, then reduce heat and cook until the farro is tender but not still chewy, 25 to 35 minutes. Stir often and vigorously and scrape the bottom of the pot to keep the farro from sticking. If the mixture gets too thick, add water. 

Stir in the beans and cook until warm and the chili has thickened, 3 to 5 minutes. Remove from heat and stir in the cilantro and vinegar. Taste and add salt until chili is rich and boldly spiced. Serve with more cilantro, and additional garnishes as you like. Chili keeps for up to 4 days refrigerated; warm it over low heat and adjust consistency and seasonings with water, salt, vinegar and chili powder.

How do I make this taste good if I have to omit the garlic? It doesn’t agree with my husband and me, so we usually avoid it.

Has anyone tried this with a different, gluten free grain?

Thank you for this great recipe.  I made it WFPB (whole food plant based) by leaving out the oil and using water instead for the sautéing in Step 1.  It was very good!  I'm sure it would also work to use less oil.  Adding this to my dinner rotation.

The use of dried beans will improve this recipe 1000% and also allows a much more interesting range of choices for types of beans.

That's a lot of sodium if you don't rinse the beans. Is it really necessary to the liquid from the cans?

This is a solid vegetarian chili recipe. I did cook this a little longer than the recipe said to allow the flavors to develop a deeper flavor. I added some smoked paprika. I didn't use the liquid from the can; I subbed it w 1/2 cup of water and mashed about 1/4 cup (dry measuring cup not the liquid one) of the beans to thicken the chili a bit.

I followed Rachel’s suggestions and increased the amount of chili powder and also added smoked paprika and a canned, chopped chipotle pepper with adobo sauce. The beans I used were blackeyed peas and I also added chopped celery and carrot. I agree that the farro is amazing, with a wonderful texture! So delicious!

I made it for the annual office chili cook-off.  I did not win or place but it was an easy and tasty recipe for the lone meatless chili in the competition.  Pursuant to the notes, I added some dark cocoa, chipotle pepper and smoked paprika.  I also added some beer but it had a very strong flavor profile so I added tomato paste and molasses to counter the sour of the beer.  I will be eating the leftovers with rice or polenta this week.

No notes! Very hearty and filling but without the heaviness of eating a meat dish. Will definitely make again.

A delicious new take on chili! I had to use regular crushed tomatoes (added a little smoked paprika to compensate) and supplement the farro with some quinoa (added about 20 minutes before the end of cooking). I made the mistake of eye balling the apple cider vinegar and it ended up slightly overpowering, but the chili was a hit with my whole family in spite of that.

This is delicious. You don't miss the meat. I changed the seasonings based on other reviews. 1 tablespoon cumin, 1 tablespoon chili powder, I tablespoon Chipotle chili powder, 1/2 tablespoon smoked paprika. Served with all the topics. So good!

Texture was a real winner with the farro. Needed quite a bit more spices, for my taste, which was an easy fix. Took to a potluck and got lots of compliments. Will definitely make again.

One of the best chili recipes I’ve had.  Subbed wheat berries, drained and rinsed the beans and used vegetable broth, and passed on the cilantro. More please.

I’ve made this several times. Not only is it incredibly quick and easy, but it’s also delicious and hearty. I don’t use a large onion or olive oil because I find both flavors overpowering. Instead, I cook green onion in garlic ghee, and add some organic onion powder in with the cumin and chili powder. I use smoked salt and a full tablespoon of ACV, no cilantro.

Great recipe!  Used wheat-berries and chipotle chili powder.  Didn’t have any fire roasted tomatoes, so just used a large can of crushed tomatoes. Perfect degree of spiciness for me.

Added a tbsp of cocoa powder and a pinch of brown sugar, was amazing!

ugh  Using the liquid in the can?  I would rinse those beans & add broth or beer.

So good, we didn't miss any elements of normal meat based chili. Savory, spicy, great texture. Just plain delicious.  We used pinto beans and black-eyed peas.

For those frustrated by lack of cilantro for this otherwise “pantry” member of the rotation, freeze a little log of it when you have a bunch. So handy.

I make a chili similar to this, but I like it spicier: drop 2 or 3 chipotle chilies in adobo sauce into a blender and then add a 28 ounce can of *whole* fire roasted tomatoes. Blend about 20 seconds or so to make crushed tomatoes. You may also want to add a teaspoon of tomato paste prior to blending. I also like pickle juice rather than plain vinegar, and I would also add a 1/2 teaspoon of smoked paprika. This will make a richer, spicier smokey chili.

Delicious! Ran out of farro so used up the bulgar that has been lurking in the pantry for too long. Hearty and just what was needed on a cold and wintry day. My spice blend (I'm not a fan of cumin, and I don't trust our store bought chili powder): 2 tsp coriander, 1 tsp cumin, 1 tsp chili powder, 2 tsp harissa (harissa from Jambo Cafe in Santa Fe, NM--so delicious). Perfect amount of spice for me and the kids; husband added hot sauce.

I made this on a Sunday after scrounging through the kitchen cupboards so there were a few substitutions: one 14.5 oz can of diced tomatoes and one 14.5 oz can of fire roasted salsa; shallot instead of onion; two cans of kidney beans. Otherwise, followed the recipe. Super easy, really delicious.

I’m not even a big chili fan but my mom said this was excellent and I had all the ingredients in my pantry… it was so easy and so good! Followed recipe but replaced bean can liquid with chicken broth. Wonderful flavor and texture. I didn’t even add toppings a just dug in!

Made as written, and we absolutely loved it! Wonderful to find a chili recipe that doesn’t include meat and doesn’t require hours of charring and simmering. Might try smoked paprika or cocoa powder next time, but it was nicely rich and spicy as is. I was also impressed that the consistency came out spot on, neither too thick nor too soupy. A keeper!

Made this but instead of using chili powder I blended up a half a can of chipotles in adobo and put it in with the tomatoes. You know the one, the orange can with the lady on it that you get at the bodega, La Morena. That should probably be in every chili. Turned out great.

Truth be told it was too much chipotles in adobo and I could have used less, but it fed five large men and that's yeoman's work for a vegan dinner. Also I thought about putting okra in it. Didn't do it, but thought about it.

Yum. This is a great, flexible recipe. I spiced it up a little as suggested in the notes (smoked paprika, aleppo pepper) and also added two small diced apples fresh off the tree. I can see using a variety of winter veggies & squash in future iterations. My most important advice though: The apple cider vinegar MAKES the recipe. Do not leave it out.

One of the most delicious versions of chili.
I only had regular crushed tomatoes and only 1 can of black beans, 1 can of chickpeas. Amped up the cumin & chili powder a bit, and added a dash of smoked paprika. What a winner! It’ll be a regular part of my winter rotation!

This was great!  The chewy farro gives it a really nice texture.  I didn't love the crushed tomatoes (I couldn't find fire-roasted though) so next time I might swap half the crushed tomatoes for diced tomatoes.  I doubled it and then we ate it for dinner 4 days in a row and I still liked it on day 4.

We loved this but had to add a significant amount of seasoning on top of what’s listed. More chili powder, cumin, and I added smoked paprika. The farro really added a richness that we liked very much. I never see the point of meat in chili when you can get a thick consistency without it, and the farro provided that.

Pasta puttanesca, a classic Italian dish, gets a vibrant makeover with the addition of harissa, a spiced North African chile paste. In this version, harissa replaces the usual crushed red pepper, adding a smoky depth and complex warmth. Olives, anchovies and capers, classic puttanesca ingredients, deliver their signature briny punch, while toasted almonds add a satisfying crunch and a welcome protein boost. Perfect for busy weeknights, this dish made with pantry staples is both flavorful and comforting. While the recipe calls for spaghetti, any other type of long pasta will work just as well.

Harissa Puttanesca With Toasted Almonds

almonds

dried oregano, plus more to taste

fine sea salt,

Fine sea salt and black pepper

spaghetti

garlic

anchovy fillets, minced

harissa paste,

capers, roughly chopped

black olives, quartered

parsley leaves and tender stems, finely chopped

oregano

honey

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Emma Fishman for The New York Times. Food Stylist: Hadas Smirnoff.

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Make the toasted almonds: Heat the olive oil in a small (8- to 9-inch) pan over medium-low and add the almonds. Cook, stirring frequently to ensure they brown evenly, 8 to 10 minutes. Remove the pan from the heat, and mix in the oregano and salt. Taste and adjust seasoning as desired. Set aside until ready to serve. Alternatively, store the almonds, cooled, in an airtight container at room temperature for up to a week.

Make the pasta: Place a large pot of water over high, add 1 teaspoon salt and let come to a boil. Cook the spaghetti in the boiling salted water until almost al dente according to the package instructions. Reserve about 1/2 cup of the cooking water before straining the pasta.

Meanwhile, heat the extra-virgin olive oil in a large frying pan over low to medium-low. Add the garlic and cook, stirring frequently, until fragrant and golden on the edges, about 1 minute. Add the anchovies, harissa, capers and tomato paste, mixing to combine with the garlic. Cook for 2 minutes to allow the flavors to meld.

Mix in the crushed tomatoes, olives, parsley, oregano, honey, 1/8 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer over medium, cover, adjust heat to medium-low and simmer gently for 10 to 15 minutes.

Taste the simmering sauce and add more harissa, salt or honey if desired. Transfer the strained pasta to the sauce along with 1/4 cup cooking water and toss to combine. If necessary, add a couple more tablespoons of cooking water to obtain a sauce that coats all the pasta. Stir until the pasta is al dente, about 2 minutes. Serve immediately with the toasted almonds on top.

Tasted great. Fam was scrounging up old bread from kitchen to mop up last of sauce.  Made as directed, except; I used green olives, and I did not have tomato paste so just used more of our very good Tunisian harissa.  Used 12 oz of bucatini pasta.

The only adaptation I made was using Kalamata olives because I prefer their flavor over regular black olives. Other than that, made it as written and it was so delicious!

Did not have almonds or pine nuts at hand so I used sunflower seeds. Adds a nice aroma to the dish.

Seriously good pasta dish! I used whole grain spaghetti and, as another cook suggested, only used a half-pound. That was more than plenty! If I make it again (so many recipes, so little time!), I’ll use a larger skillet to sauté the almonds. I used an 8-inch copper skillet and I ended up with some “charred” (read: burned) almonds because there wasn’t enough room in the skillet to properly move them around. Finished result was good anyway! Served with crusty garlic toast and a big green salad. All lovely!

Delicious! It was a little salty, I used kalamata olives but I think another kind would have been better. I added a roasted head of cauliflower, which was a perfect complement. I agree about more sauce or less pasta.

Loved the dish!! I didn’t have sliced almonds so I just went for a full cup of whole almonds and toasted them. Amazing! And to those that said they wanted more almond in the dish next time, I personally felt having whole almonds helped with that.

The sauce is delicious! But way too much pasta. I think I would cut it in half or a 1/3 next time.  Loved the sliced almonds instead of grated cheese!  Great texture!  Will use that on other pasta dishes when I’m trying to cut down on cheese consumption!

The almonds and harissa paste were a great addition to this classic pasta recipe! I didn’t add anchovies and was still really tasty.

used honey as the sweetener at the end. Cooking times are  more suggestions than written in
stone. The whole dish came out gangbusters.

Honey/sugar is just to cut the acidity of the tomatoes. you can leave it out if you want. I made it and it's pretty good, keeper for me

I hesitate to make this, honey? Would love to read some feedback

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