Pasta with Spicy Tofu and Pistachios
Make Ahead
The marinated tofu and cooked tomato sauce can be refrigerated separately overnight.
Ingredients
- 1 pound firm tofu—drained, patted dry and cut into 3/4-inch dice
- 6 garlic cloves, minced
- 1 1/2 teaspoons ground Calabrian chiles or cayenne
- 1/4 teaspoon finely chopped thyme
- Kosher salt
- 1/3 cup extra-virgin olive oil
- 3/4 cup finely chopped onion
- 3/4 cup dry white wine
- One 28-ounce can tomato puree
- 2 tablespoons finely chopped basil
- 1/4 cup canola oil
- 1 pound strozzapreti pasta
- Chopped pistachios, grated pecorino and dried oregano, for serving
Instructions
- In a medium bowl, toss the tofu with half of the garlic, the chiles, thyme and 2 teaspoons of salt. Cover and refrigerate the tofu for at least 30 minutes or overnight.
- Meanwhile, in a large saucepan, heat the olive oil until shimmering. Add the onion, the remaining garlic and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until softened, about 7 minutes. Add the wine and simmer until evaporated, about 5 minutes. Add the tomato puree and basil and bring to a boil. Cover partially and simmer over moderately low heat until thickened slightly, 20 to 25 minutes; keep the sauce warm.
- In a large skillet, heat the canola oil until shimmering. Add the tofu and cook over moderate heat until browned on the bottom, about 2 minutes. Flip the tofu and cook, stirring occasionally, until lightly browned all over, about 3 minutes longer; keep warm.
- In a pot of salted boiling water, cook the strozzapreti until al dente. Add the pasta to the sauce and cook over moderate heat, stirring, until coated, about 2 minutes. Fold in the tofu and season with salt. Transfer to a platter and garnish with chopped pistachios, grated pecorino and dried oregano. Serve right away.