LEMONY PASTA WITH KELP, CHILE AND ANCHOVIES
Kelp, a hardy seaweed sold fresh, frozen or dried, gives this lemony pasta dish a salty depth that's also extremely nutrient-dense. A little like pesto, the garlicky sauce coats the rigatoni in a bright green purée, flecked with darker bits of chopped parsley. Don't skimp on the anchovies; they underscore the ocean flavor of the kelp, adding an appealing umami richness.
Provided by Melissa Clark
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until just shy of al dente, usually 1 to 2 minutes earlier than the cooking time suggested on the packaging. Reserve 1 cup pasta water, then drain pasta.
- Meanwhile, in a medium bowl, stir together anchovies, garlic, lemon zest and red-pepper flakes to make a paste.
- In a 12-inch skillet, heat 1/4 cup oil over medium. Add anchovy paste and cook, stirring, until the anchovies begin to dissolve, about 2 minutes. Add kelp and cook, stirring, until slightly thickened, 1 to 2 minutes. Stir in 1/2 cup parsley and the butter. Add the pasta and toss to coat. If the mixture seems dry, add some of the reserved pasta water, tossing to coat the pasta with sauce. Season with salt and lemon juice, to taste.
- Garnish with more parsley, drizzle with oil, if desired, and serve immediately.
PASTA WITH ANCHOVIES: PASTA CON LE ALICE
Steps:
- In a large pot of boiling, salted water, cook the bucatoni.
- Separately, in a large saute pan, sweat the fennel and onions in 2 tablespoons of olive oil, cover and cook until almost translucent. When the pasta is almost ready (2 minutes from being cooked), mix in the chopped anchovies to the onion mixture. Cook until fish is warm, about 2 minutes. Remove from heat and stir in the saffron, currants, pine nuts, sugar, and salt and pepper. Add the remaining anchovies and garnish with chopped parsley and mint.
- Strain the pasta and stir in remaining 1 teaspoon olive oil. Stir in fennel-anchovy mixture. Season with salt and pepper.
LEMON SPAGHETTI
Provided by Giada De Laurentiis
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
- Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
AMALFI LEMON, CHILLI & ANCHOVY SPAGHETTI
Get a taste of Italy with this Amalfi Coast-inspired spaghetti dish flavoured with lemons, anchovies, chilli, garlic and parmesan
Provided by Esther Clark
Categories Dinner, Lunch, Pasta, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large non-stick frying pan over a low heat and fry the garlic for 2-3 mins, or until just turning golden at the edges. Remove from the heat and leave for 15 mins for the garlic to infuse in the oil.
- Meanwhile, cook the pasta following pack instructions until al dente. Drain, reserving 150ml of the cooking water. Remove the garlic from the infused oil, then tip in the cooked spaghetti, the chillies, anchovies, parsley, lemon zest and juice, and the parmesan. Add 50ml of the reserved water and toss with tongs until combined. Add a little more water to loosen, if you like. Season. Divide between four shallow bowls.
Nutrition Facts : Calories 639 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
PASTA WITH ANCHOVIES, GARLIC, CHILES AND KALE
Probably not a pasta dish you'd serve to your kids, but oh my is it delicious! The only thing I might do differently next time (I've made it once) is add some extra kale. And be sure to add the lemon juice and cheese at table; it's divine! From Melissa Clarke in the *New York Times.*
Provided by lecole54
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.
- Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
- Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.
- Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn't necessary but if you like Pecorino-Romano or Parmesan cheese, and have some on hand, feel free to shower it on top.
Nutrition Facts : Calories 631.5, Fat 22.9, SaturatedFat 3.3, Cholesterol 6.8, Sodium 556.8, Carbohydrate 87.9, Fiber 4.1, Sugar 3.1, Protein 17.8
PENNE WITH BROCCOLI, LEMON & ANCHOVIES
Healthy, low-calorie and full of fibre, this pasta dish has a creamy ricotta sauce flavoured with chilli, garlic and anchovies - and provides three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Pasta, Supper
Time 27m
Number Of Ingredients 11
Steps:
- Boil the pasta with the sliced leek for 7 mins, then add the broccoli and boil for 5 mins until everything is just tender.
- Meanwhile, heat the oil from the anchovies and fry the red pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
- Drain the pasta, reserving a little water, then tip the pasta and veg into the pan and add the lemon juice and zest, anchovies and ricotta. Toss well over the heat, using the pasta water to moisten. Toss through the sunflower seeds and serve.
Nutrition Facts : Calories 493 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 16 grams fiber, Protein 22 grams protein, Sodium 1.2 milligram of sodium
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