Pantry Pasta With Garlic Anchovies And Parmesan Recipes

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MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER



Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper image

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

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

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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

PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE



Pasta with 15-Minute Garlic, Oil, and Anchovy Sauce image

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

1 pound spaghettini or spaghetti
Kosher salt
4 oil-packed flat anchovy fillets
6 large garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup plus 3 tablespoons olive oil, divided
1/2 cup finely chopped fresh flat-leaf parsley
1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs
Freshly ground black pepper
Freshly grated Parmesan (for serving)

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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.

PANTRY PASTA WITH GARLIC, ANCHOVIES, AND PARMESAN



Pantry Pasta with Garlic, Anchovies, and Parmesan image

This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't mean there aren't techniques. They're the same ones that go into every restaurant pasta you've ever loved: Salt the boiling water; cook the pasta al dente; create a silky sauce that marries pasta water, Parmesan, olive oil, and butter.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Pasta     Anchovy     Garlic     Quick & Easy     Parmesan     Parsley     Lemon

Yield 4 servings

Number Of Ingredients 12

12 oz. spaghetti or other long pasta
Kosher salt
4 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil, plus more for drizzling
3 oil-packed anchovy fillets (optional)
1/4 tsp. crushed red pepper flakes
1 cup finely grated Parmesan, plus more for serving
4 Tbsp. unsalted butter, cut into pieces
Freshly ground black pepper
1/3 cup finely chopped parsley
1 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice

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Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Meanwhile, cook garlic and 1/4 cup oil in a large heavy pot over medium heat, stirring occasionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute.
  • Add 1 1/4 cups pasta cooking liquid along with 1 cup Parmesan to pot with anchovies and garlic and cook, stirring, until cheese is melted, about 1 minute. Using tongs, add pasta to pot, then add butter and lots of black pepper. Cook, tossing energetically and adding more cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat; add parsley, lemon zest, and lemon juice.
  • Divide pasta among bowls; drizzle with oil and top with more Parmesan.

MARK BITTMAN'S PASTA WITH GARLIC, TOMATOES AND ANCHOVIES



Mark Bittman's Pasta With Garlic, Tomatoes and Anchovies image

I'm an anchovy-lover. If you are one too, you will like this. If you know an anchovy-hater, don't tell them and I bet they won't even know. The anchovies completely break down into the sauce. Of course you need excellent anchovies, and that means ones that are packed in olive oil, preferably from Italy or Spain.

Provided by Gay Gilmore

Categories     Penne

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

salt
1/4 cup extra virgin olive oil
10 garlic cloves, peeled
2 -3 dried chilies (optional) or 1 1/2 teaspoons chili pepper flakes (optional)
20 anchovy fillets, approximately
2 cups halved cherry tomatoes
fresh ground black pepper
1 lb cut pasta (bittman recommends penne but I prefer something with more to it, like cavatelli or gemelli)
chopped fresh parsley leaves (to garnish)
grated parmesan cheese (to garnish)

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Steps:

  • Bring a large pot of water to a boil and salt it for the pasta -- you should be able to make the entire recipe as the pasta cooks.
  • Put olive oil in a medium skillet over medium heat; a minute later, add garlic and chilies, if using -- cook garlic so it bubbles gently.
  • When it is lightly browned all over, add anchovies and cook, stirring occasionally, for about a minute, until anchovies begin to fall apart, then add tomatoes.
  • Adjust heat so tomatoes bubble nicely, and cook until mixture becomes saucy, about 5 minutes.
  • Taste and add salt and pepper as necessary (taste first because the anchovies can contribute plenty of salt).
  • Meanwhile, cook pasta until tender but not mushy. When it is done, drain it, reserving a little cooking water to thin sauce if necessary. Serve pasta with sauce and parsley.

Nutrition Facts : Calories 608.9, Fat 17.4, SaturatedFat 2.7, Cholesterol 17, Sodium 744.6, Carbohydrate 90.5, Fiber 4.7, Sugar 4, Protein 21.8

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