Bucatini Pasta With Shrimp And Anchovies Recipes

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BUCATINI WITH PESTO AND SHRIMP



Bucatini With Pesto and Shrimp image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
2 cups drained canned San Marzano tomatoes (about 8 tomatoes)
2 cups packed fresh basil leaves
2 cups packed fresh mint leaves
1/2 cup sliced almonds, lightly toasted
2 cloves garlic
1 teaspoon finely grated orange zest
1/3 cup extra-virgin olive oil, plus more for frying and drizzling
1 pound bucatini or spaghetti
1/2 cup instant flour (such as Wondra)
1 pound extra-large shrimp, peeled and deveined, halved lengthwise
1/2 cup grated parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Process the tomatoes, basil, mint, almonds, garlic, orange zest and 1 teaspoon salt in a food processor until combined. With the motor running, gradually add 1/3 cup olive oil in a steady stream and blend to make a coarse pesto, scraping down the sides of the processor as needed. Transfer the pesto to a large bowl; do not wash out the processor.
  • Add the bucatini to the boiling water and cook as the label directs. Meanwhile, heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Put the flour in a shallow dish. Season the shrimp with 1/2 teaspoon salt, then dredge in the flour. Fry the shrimp in 2 batches until golden and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt.
  • Remove the pasta with tongs (reserve the cooking water) and transfer to the bowl with the pesto; toss to coat. If the pasta seems dry, rinse the food processor with 1/2 cup of the reserved cooking water and add to the pasta, a little at a time. Season with salt. Add the cheese and toss. Drizzle the pasta with olive oil and divide among bowls; top with the shrimp.

ALEX'S ANCHOVY BUCATINI



Alex's Anchovy Bucatini image

Provided by Guy Fieri

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

3 cups cubed stale Italian bread
Salt
1 pound bucatini pasta
8 tablespoons olive oil, divided
2 (2-ounce) cans anchovy fillets, in olive oil, minced
1 cup (2 large) roasted red bell peppers, seeded and finely minced
1 cup sweet onion, finely minced
7 garlic cloves, thinly sliced
1/2 teaspoon red chili flakes
1/2 cup grated Parmigiano-Reggiano, divided
1/3 cup minced Italian parsley leaves

Steps:

  • Preheat the oven to 300 degrees F.
  • Put about 3 cups stale Italian bread on a baking sheet and put in hot oven. Bake for 10 minutes, cool and add to the bowl of a food processor fitted with a bottom blade. Pulse into crumbs.
  • Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente. Remove 1 cup of the cooking water and reserve. Drain the pasta and set aside.
  • In a large saute pan, add 4 tablespoons of the olive oil and the bread crumbs and cook over medium-high heat until golden and well coated. Remove from the pan to a plate.
  • Add the remaining 4 tablespoons of the oil to the pan and when hot, add the anchovies and the minced red bell peppers and cook, rapidly, stirring them around with a wooden spoon, for about 2 minutes. Add the onions and cook for 6 to 8 minutes, stirring frequently. Add the garlic and chili flakes, cook for an additional 3 to 4 minutes. Add 1/2 to 1 cup of the bread crumbs and half of the cheese. Stir in the pasta, toss to combine, adding the cooking liquid as needed.
  • Transfer to a serving platter and garnish with remaining cheese, bread crumbs and parsley. Serve immediately.

BUCATINI WITH FENNEL AND ANCHOVIES



Bucatini With Fennel and Anchovies image

The essence of weeknight pantry cooking is in this tin of anchovies, handful of bread crumbs and pound of pasta. Pick up some fennel on the way home and you are set to ramp up cacio e pepe for bucatini.

Provided by Florence Fabricant

Categories     dinner, lunch, quick, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 2-ounce tin flat anchovies in olive oil
Juice and grated zest of 1 lemon
4 tablespoons extra-virgin olive oil
1/3 cup fresh bread crumbs
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced tarragon leaves
1 fairly large fennel bulb, cored and sliced paper-thin (about 3 cups)
1 medium onion, sliced paper thin
2 large cloves garlic, minced
Salt and ground black pepper
1 pound bucatini
Grated pecorino for serving

Steps:

  • Place anchovies and their oil in a small bowl, add the lemon juice and mix together to break up anchovies. Set aside.
  • Heat 2 tablespoons extra-virgin olive oil in a 12- to 14-inch skillet, add bread crumbs and cook on medium, stirring, until they are toasted. Fold in parsley and tarragon, remove from skillet and set aside. Wipe out skillet and add remaining oil. Heat on medium-low, add fennel, onion and garlic and cook until they become soft and translucent and show a hint of color. Lightly season with salt and liberally with pepper. Stir in anchovy mixture and set aside. Meanwhile, bring a large pot of salted water to a boil for the pasta.
  • Cook bucatini until not quite al dente. Remove 2 cups of the pasta water and continue cooking pasta until just done. Drain and add to the skillet with the fennel mixture along with about a cup of the pasta water. Scatter in the lemon zest. Heat on low. Use tongs to toss pasta thoroughly with the fennel mixture. There should be enough liquid to moisten the pasta without making it soupy, so add more pasta water if needed. Correct seasoning with salt and pepper. Don't be shy with the pepper. Divide the pasta among 4 to 6 warm plates, top each with some of the bread crumbs and serve with cheese on the side.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams

BUCATINI PASTA WITH SHRIMP AND ANCHOVIES



Bucatini Pasta with Shrimp and Anchovies image

This pasta dish is both fresh and hearty! The fresh taste of summer from the zucchini and tomatoes contrasts nicely with the earthy saltiness of the anchovies.

Provided by CWYC

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 9

1 pound bucatini pasta
1 (2 ounce) can anchovy fillets, oil reserved
1 teaspoon red pepper flakes, or to taste
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut in 1/4 inch slices
1 pint grape tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 pound peeled and deveined medium shrimp

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
  • Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.

Nutrition Facts : Calories 567 calories, Carbohydrate 92.1 g, Cholesterol 182.4 mg, Fat 4.4 g, Fiber 4.9 g, Protein 38.1 g, SaturatedFat 0.9 g, Sodium 632.7 mg, Sugar 1.2 g

BUCATINI WITH PEPPERS AND ANCHOVIES



Bucatini With Peppers and Anchovies image

A simple italian pasta recipe, great for summer months. Bucatini are spagetti with a hole right through them.

Provided by Wild Thyme Flour

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

350 g bucatini pasta
4 anchovy fillets
10 basil, leafs
1 onion
400 g cherry tomatoes
1 tablespoon capers
200 g red peppers in oil
1 chili pepper
4 tablespoons olive oil
salt

Steps:

  • Slice the chilli . Wash the capers and anchovies from excess salt, dry on a paper towel and chop roughly, together with the peppers ( oil removed).
  • Chop the onion and saute in the oil. add the chilli and the pepper mixture.
  • Cook for 5 minutes stiring from time to time. add the cherry tomatoes and cook for 15 minutes more.
  • Season as needed.
  • Cook the pasta,then toss with the mixture, adding the orn basil leaves.
  • serve.

Nutrition Facts : Calories 938.9, Fat 65.6, SaturatedFat 8.7, Cholesterol 3.4, Sodium 225.6, Carbohydrate 75.1, Fiber 5.3, Sugar 8, Protein 14.5

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