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
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
ANCHOVY LINGUINE
Steps:
- Brown sliced garlic in olive oil. Stir in parsley and chopped anchovies. Add water to cover, and simmer for a few minutes.
- Meanwhile, cook pasta in boiling salted water until al dente.
- Drain pasta. Toss with anchovy sauce.
Nutrition Facts : Calories 437.6 calories, Carbohydrate 55.1 g, Cholesterol 19.1 mg, Fat 17.4 g, Fiber 2.6 g, Protein 16.6 g, SaturatedFat 2.7 g, Sodium 830.5 mg, Sugar 2.5 g
PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE
Here's a delightfully simple yet deeply flavorful Sicilian-style pasta sauce from Paula Wolfert, the prolific Mediterranean cookbook author. As you wait for your pasta to cook, sauté a garlic clove in a good bit of olive oil, then discard the clove. Toss in two cans of anchovy fillets and mash them with the back of your spoon until they dissolve into a fragrant sauce. Drain the pasta, then combine it with the anchovy sauce and serve. Sprinkle with chopped fresh parsley for color and toasted bread crumbs for crunch. If you're serving this as a main course, double the recipe, for four generous servings.
Provided by Paula Wolfert
Categories dinner, easy, quick, pastas, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 7
Steps:
- Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
- Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 23 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 1290 milligrams, Sugar 2 grams
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.
CHRISTMAS EVE SICILIAN ANCHOVY PASTA
A unique combination of sweet and salty ingredients makes this Sicilian pasta delicious.
Provided by Deborah
Categories Dried Pasta
Time 45m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium heat and then add the reserved anchovy oil.
- Add the anchovies and stir vigorously to break down the anchovies, about 4 minutes.
- Add the garlic and cook another minute or two until fragrant.
- Dump the tomatoes and tomato puree into the pot, and bring to a boil.
- Reduce the heat, and cook for 10 minutes.
- Add the pine nuts, raisins, parsley, and olives and cook for another 10 minutes or until the sauce thickens.
- Season generously with black pepper, the red chili flakes, and a pinch of salt if needed.
- While the sauce is cooking, bring a large pot of lightly salted water to a boil.
- Cook the pasta until it is just "al dente".
- Drain the pasta and return it to the pot.
- Add 1/3 of the sauce to the pot with the cooked pasta and toss to coat.
- Serve the pasta either in a large, shallow serving bowl, or individual bowls with additional sauce on top.
Nutrition Facts : Calories 421 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 cups, Sodium 472 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
SICILIAN ANCHOVY PASTA
An old italian showed me this, don't know if it's true sicilian, but it sure is easy and good if you like anchovies. This is how he cooked it, I love this version just as it is.
Provided by Cocinero
Categories Spaghetti
Time 22m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- I dont remember how big the anchovy cans are, but they are those little oblong cans twith the fillets in olive oil.
- Cook pasta, open the anchovy cans and use the olive oil in them to coat the pasta so it doesnt stick together. set aside.
- Add more olive oil to a skillet, enough to coat all the pasta well later on. (Not much since it is already coated).
- Saute the garlic and onions in the olive oil.
- Add the chopped ahchovies and a good bit of pepper. (a lot of black pepper is good in this).
- Pour the mixture over pasta and mix well to coat all the pasta, serve as it is with no cheese or other toppings.
- **If you add fresh chopped basil and a touch of lemon juice, it completely changes the dish. I like both of them.**.
Nutrition Facts : Calories 701.2, Fat 8.1, SaturatedFat 1.8, Cholesterol 51, Sodium 2209.3, Carbohydrate 116.2, Fiber 5.2, Sugar 3.7, Protein 37.4
PASTA WITH ANCHOVIES AND ONIONS
I hope that my approach to tinned fish will give you new ideas for the tins stacked in your pantry. Pasta is a perfect base for tinned anchovies and onions, and I've used Parmesan, lemon, and parsley to highlight the outstanding umami flavor of one of my go-to fishes, anchovies.
Provided by Chris McDade
Categories Mains
Time 45m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil over high heat for the pasta. Stir in 2 teaspoons salt. Add the pasta and cook according to the package directions, stirring every 2 minutes. Taste a noodle a minute or so before the end of the suggested cooking time to ensure that your pasta comes out al dente.
- Meanwhile, in a medium skillet combine the garlic, 1 tablespoon of butter, and the olive oil. Warm over low heat until the garlic becomes fragrant, 1 to 2 minutes.
- Add the onion and increase the heat to medium. Cook, giving the skillet a toss every other minute and reducing the heat if the butter begins to brown, until the onions are soft, about 6 minutes. Reduce the heat to low.
- Just before it's time to remove the pasta from the boiling water, add 1/3 cup (80 ml) of the pasta water and the anchovies to the onion mixture and bring it to an aggressive simmer.
- Drain the pasta and add it to the skillet. Continue cooking, constantly stirring and flipping, until about 3 tablespoons of liquid remain in the skillet, about 3 minutes.
- Stir in the remaining 2 tablespoons butter and remove from the heat. Add the Parmesan, parsley, and lemon juice and stir until fully incorporated.
- Divvy the pasta between two bowls and serve with more Parmesan, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 435 kcal, Carbohydrate 28 g, Protein 13 g, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 68 mg, Sodium 1333 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 13 g
PASTA WITH ONIONS AND ANCHOVIES
I know that people feel very strongly about anchovies, but this is guaranteed - as much as one can guarantee anything - to overcome the most squealing of prejudices. Do not think of that salty dried-up thing that curls up and dies on top of cheap takeaway pizzas: the anchovies here are mellow and, with the soft-cooked onions, have a savoury but honeyed intensity - not strong, just deep-toned and harmonious. To be on the safe side, you could just serve this as 'pasta in Venetian sauce', failing to mention the anchovy element. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 4-6
Number Of Ingredients 11
Steps:
- Finely chop the onions and garlic. I always used to do this in the processor, but I seem to be happier to chop by hand these days! And if you want to slice the onions into fine half moons, and then mince the garlic over once they've cooked, do. Heat the oil in a heavy-based pan and cook the very finely chopped onion and garlic over a low heat until you have a soft, golden mush - about 20 minutes. (If you've sliced the onions, rather than chopped them, they might need longer.) Add the brown sugar (though white is fine too), stir it in and let the onion mixture cook for another minute or so. Remove the anchovies from the tin, and chop them very finely. Add them to the onion mush, stirring until they begin to "melt", then stir in the butter and the pinch of ground cloves, followed by a tablespoonful of water and when all is combined, gradually stir in the milk. When this has come together as a puree, take the pan off the heat. Meanwhile, cook the pasta in abundant salted water according to the packet instructions, removing a ladleful of cooking liquid just before you drain it. Tip the drained pasta into the anchovy and onion sauce and add the reserved cooking water to help lubricate the pasta. You may not need all of the water, so pour in gradually. Add some oil from the anchovy tin if you need it too. And, of course, if the pan isn't big enough to take all the pasta, just put it back into the pan it was cooked in and pour the sauce over the top. Sprinkle over most of the parsley, just roughly chopped, thoroughly turning the pasta in the pan to coat each strand in the anchovy sauce. Remove to a warm bowl, sprinkle over the remaining parsley and take to the table.
PASTA WITH ANCHOVIES AND BREADCRUMBS RECIPE
Steps:
- Gather the ingredients.
- Bring a large pot of well salted water to a boil. While the water is heating, remove the crusts from the bread, if you like, and tear or cut it into cubes.
- Put bread cubes, garlic, and 1/4 teaspoon of kosher salt in a food processor and pulse to make coarse breadcrumbs. You should have about 2 cups of crumbs, a bit more if the crusts are not removed.
- Heat the 3 tablespoons of the oil in a large Dutch oven or other heavy-duty pot over medium heat. When the oil shimmers, add the breadcrumbs. Cook, stirring frequently, until the crumbs are lightly brown and crisp, about 5 to 12 minutes, depending on the moisture in the bread.
- Transfer the breadcrumbs to a bowl, toss with lemon zest, if using, and set aside.
- Meanwhile, cook the pasta according to al dente according to package instructions, reserving 1/2 cup of the pasta water. Drain the pasta and set aside.
- Wipe out the pot used for the breadcrumbs. Add 3 tablespoons of the oil over medium heat until it shimmers. Add the halved garlic cloves and cook until lightly brown, about 2 minutes.
- Remove and discard the garlic pieces. Add the anchovies and crushed red pepper to the garlic-flavored oil and cook for 1 minute longer. Add the lemon juice, if using.
- Add the pasta to the pot and toss, cooking, until warmed through. Add some cooking water to loosen the mixture as needed. Taste and adjust the seasonings with salt and more crushed red pepper flakes, if desired.
- Plate the pasta in wide, shallow pasta bowls and top with a generous amount of garlic breadcrumbs. Garnish with chopped parsley and Parmesan cheese, if using. Serve with lemon wedges, if desired.
Nutrition Facts : Calories 642 kcal, Carbohydrate 90 g, Cholesterol 3 mg, Fiber 4 g, Protein 17 g, SaturatedFat 3 g, Sodium 518 mg, Sugar 5 g, Fat 24 g, UnsaturatedFat 0 g
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