JACQUES PEPIN'S SPAGHETTI WITH FRESH TOMATO AND ANCHOVY SA
The recipe calls for spaghetti, but then I saw a video of Pepin making the recipe with his daughter using penne; I think that would catch the sauce better. Still, it's up to you!
Provided by lecole54
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Bring 3 quarts of salted water to a boil. Meanwhile, cut the mushrooms into thin slices. Pile the slices together and cut them into thin strips (julienne). You should have 1½ cups. Combine them in a large glass bowl with the peas.
- 2. Add the diced tomatoes, garlic and anchovies with their oil to the bowl. Sprinkle some red pepper flakes, salt, olive oil and grated Parmesan cheese. Mix well.
- 3. Add the pasta to the boiling water and cook for 7 to 8 minutes, or until done to your liking. Meanwhile, heat the tomato mixture in a microwave oven for about 2 minutes. When the pasta is cooked, ladle out about ¾ cup of the hot pasta water before draining the pasta, and mix it into the sauce in the bowl to help warm it up.
- 4. Drain the pasta, and add it to the sauce along with the cilantro. Toss well for 15 or 20 seconds, and divide among the four hot plates. Serve immediately with extra grated Parmesan cheese.
Nutrition Facts : Calories 633.5, Fat 17.8, SaturatedFat 3, Cholesterol 3.3, Sodium 82.6, Carbohydrate 90.5, Fiber 4.3, Sugar 6.7, Protein 28.9
PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE
This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.
Provided by Mindy Fox
Categories Pasta Kid-Friendly Quick & Easy Parmesan Anchovy Small Plates
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
- Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
- While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
- Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.
MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER
There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.
Provided by David Tanis
Categories dinner, easy, quick, weeknight, pastas, appetizer, main course
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
- While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
- Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.
Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams
SPAGHETTI WITH TOMATO-ANCHOVY SAUCE
You're not going to taste this and exclaim, "Wow, that's really anchovy-y!" What you'll exclaim (especially if you didn''t make it and don't know what it's called), will be "What *is* that -- it's marvelous!!" From *Everyday Food* magazine, this cooked sauce doesn't need to cook for long: bring to a boil, and then just a 15 minute simmer, so it will work as a weeknight meal. Yummy!
Provided by lecole54
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a blender or food processor, puree tomatoes with their juices until smooth.
- In a large pot, heat oil over medium. Add onion and garlic and cook, stirring, until onion is soft, about 8 minutes. Add tomatoes and anchovies and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes.
- Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.
Nutrition Facts : Calories 162.6, Fat 11.8, SaturatedFat 1.8, Cholesterol 11.9, Sodium 800.8, Carbohydrate 10.2, Fiber 2.4, Sugar 5.5, Protein 6
SPAGHETTI WITH TOMATOES AND ANCHOVY BUTTER
Categories Brunch Side Quick & Easy Dinner Lunch Bon Appétit
Number Of Ingredients 8
Steps:
- Cook 1/2 pound spaghetti; drain, reserving 1/2 cup cooking liquid. Meanwhile, heat 4 tablespoons unsalted butter in a large skillet over medium heat. Cook 2 anchovy fillets and 4 sliced garlic cloves, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes. Add 2 pounds quartered medium tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8-10 minutes. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives).
TOMATO AND ANCHOVY PASTA RECIPE BY TASTY
Here's what you need: unsalted butter, anchovies, panko breadcrumbs, freshly grated parmigiano-reggiano cheese, extra virgin olive oil, garlic, red pepper flakes, cherry tomato, kosher salt, white wine, spaghetti, lemon zest
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat. Add 4 of the chopped anchovy filets and cook for 1 minute, until they begin to melt.
- Add the panko bread crumbs and cook for 3 minutes, stirring frequently, until golden brown. Transfer the bread crumbs to a medium bowl and let cool to room temperature. Once cooled, toss with the Parmigiano-Reggiano cheese.
- Heat ¼ cup (60 ml) of olive oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the remaining 6 anchovies and cook for 2 minutes, stirring frequently, until the anchovies begin to melt into the oil.
- Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
- Add the tomatoes and stir to coat in the oil. Season with 1 teaspoon of salt and cook for 5 minutes, or until the tomatoes just begin to soften.
- Add the white wine and reduce the heat to low. Cook for 5 minutes, or until the sauce is reduced by half.
- Add cooked pasta and reserved cooking water to the pot with the tomatoes and stir to combine. Cook for 1 minute, until the pasta is well coated and saucy. Drizzle with the remaining tablespoon of olive oil and season with salt. Toss to coat.
- Serve the pasta topped with the anchovy bread crumbs and lemon zest
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 109 grams, Fat 22 grams, Fiber 6 grams, Protein 25 grams, Sugar 10 grams
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