Harissa Puttanesca With Toasted Almonds

Preparation

1. Step 1

   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.

2. Step 2

   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 ½ cup of the cooking water before straining the pasta.

3. Step 3

   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.

4. Step 4

   Mix in the crushed tomatoes, olives, parsley, oregano, honey, ⅛ teaspoon salt and ¼ teaspoon black pepper. Bring to a simmer over medium, cover, adjust heat to medium-low and simmer gently for 10 to 15 minutes.

5. Step 5

   Taste the simmering sauce and add more harissa, salt or honey if desired. Transfer the strained pasta to the sauce along with ¼ 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.