Pasta with Spicy Tofu and Pistachios

1. 1

   In a medium bowl, toss the tofu with half of the garlic, the chiles, thyme and 2 teaspoons of salt.

2. 2

   Cover and refrigerate the tofu for at least 30 minutes or overnight.

3. 3

   Meanwhile, in a large saucepan, heat the olive oil until shimmering.

4. 4

   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.

5. 5

   Add the wine and simmer until evaporated, about 5 minutes.

6. 6

   Add the tomato puree and basil and bring to a boil.

7. 7

   Cover partially and simmer over moderately low heat until thickened slightly, 20 to 25 minutes; keep the sauce warm.

8. 8

   In a large skillet, heat the canola oil until shimmering.

9. 9

   Add the tofu and cook over moderate heat until browned on the bottom, about 2 minutes.

10. 10

    Flip the tofu and cook, stirring occasionally, until lightly browned all over, about 3 minutes longer; keep warm.

11. 11

    In a pot of salted boiling water, cook the strozzapreti until al dente.

12. 12

    Add the pasta to the sauce and cook over moderate heat, stirring, until coated, about 2 minutes.

13. 13

    Fold in the tofu and season with salt.

14. 14

    Transfer to a platter and garnish with chopped pistachios, grated pecorino and dried oregano.

15. 15

    Serve right away.

* Per serving · 4 servings · Values may vary.