Spaghetti Puttanesca Tahdig
One may call it blasphemy! If you read the cookbook, Salt, Fat, Acid, Heat, then one word that will stick with you is tahdig (burnt edges of a pilau). A coincidence that I saw this recipe in NYT by Samin Nosrat while reading her book. Made it with one of my favorite pasta sauces – Puttanesca. It was a whole new experience! A pasta bake or a cake?
Recipe inspired by NYT Cooking.
Girija Bahety 