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
PANTRY PASTA WITH GARLIC, ANCHOVIES, AND PARMESAN
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
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.
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 CHERRY TOMATOES AND ANCHOVY FILLETS
Travel to Italy's Mediterranean sea coast with this simple and savory cherry tomato and anchovy fillet pasta dish.
Provided by Jim Stonos
Categories Main Course
Time 22m
Number Of Ingredients 6
Steps:
- Crush, peel, and mince the garlic cloves.
- Cut the anchovy filets into ⅛-inch strips and mince them by chopping crosswise.
- Mix the garlic mince and anchovy mince together.
- Press down on them with one side of your chef's knife and smear them against the surface of your cutting board until they've turned into a uniform paste.
- Slice the cherry tomatoes into ½ or ⅓ (depending on each cherry tomato's size).
- Bring a pot of generously salted water to a rolling boil.
- When the water is steaming, bubbling, and churning, add the pasta to the pot and give the noodles a quick stir.
- Let the noodles cook. Come back to the pot 2-3 minutes before the recommended time in the cooking instructions on the package.
- Preheat your frying pan for 2-3 minutes over medium-high heat.
- Drizzle 2-3 tablespoons of olive oil in the hot frying pan. Lift the pan and swirl it around, coating the entire cooking surface with olive oil.
- Add the anchovy-garlic paste and sauté it briefly, stirring constantly, for 30 seconds.
- Scoop out 1 soup ladle of salty and starchy pasta water from the pasta pot. Pour it in the pan to add a cooking liquid that will keep the garlic from burning.
- Add the cherry tomatoes to the pan and cook the sauce, stirring occasionally.
- When the pasta noodles in the pot are slightly stiff and almost al dente, transfer them from the pot to your pan. Optionally, add a few chili flakes to give the pasta a little kick.
- Cook the noodles with the sauce, tossing them in the pan often, for 2-3 minutes. When the sauce has evaporated and all that's left is coating on the noodles, the pasta is done.
Nutrition Facts : ServingSize 350 g, Calories 359 kcal
PASTA WITH ANCHOVIES (PASTA C'ANCIOVA E MUDDICA)
"Pasta c'anciova e muddica" is the Sicilian name of this popular recipe; it literally means pasta with anchovy and breadcrumbs. The recipe is very old and probably has been around since the invention of pasta. It is an example of "cucina povera" (the peasant cooking or the cooking of the poor people). Anchovy has always been part of the Sicilian diet; the island is located in the middle of the Mediterranean sea and people have been catching and preserving anchovy for centuries. Breadcrumbs, from stale bread, were used instead of grated cheese because only the rich could afford to use cheese (pecorino or ricotta, because, in the past, that was the type of cheese you could find in Sicily). There are different versions of this recipe, but in general terms, people from the west of the island (i.e. Palermo) like to add tomato to their sauce, while people from the east (i.e. Catania) do not use tomato.The Spanish introduced the tomato in Europe around the 16th century and, initially, it was used only as ornamental plant. Then, in the 17th century, tomato started to appear in various recipes. It is likely that "Pasta c'anciova e muddica" dates back before the introduction of the tomato to the island, hence the oldest recipe is the east version. Here, I am presenting the east version of the recipe and I hope you will all enjoy it; it is a great dish if you love anchovy.
Provided by Federico
Categories Main Course
Number Of Ingredients 7
Steps:
- Slice the bread.
- Remove the crust.
- Using a cook knife, chop the bread to make breadcrumbs. The aim is to obtain roughly chopped breadcrumbs, of uneven size and shape. This will give the dish its final rustic appeal! (do not use the food processor).
- After 5 minutes chopping, your breadcrumbs should be, more or less, like this.The preparation of the anchovy sauce is very quick so I suggest you fill, just now, a large pan with approximately 4 litres (1 gallon + 5/8 cup) of water and add salt (10 g for each litre of water - 1/3 ounce for every 4 1/8 cups of water). While you are bringing the water to the boil, do as follows.
- Cut the anchovy fillets in small pieces, crush the garlic with the large blade of a knife, roughly chop the parsley and cut the chilli into rings (discarding the seeds).
- To prepare the sauce, take a large sauce pan and gently infuse the oil with the garlic (crushed), on low heat, until the garlic become golden in colour. Tilting the pan will allow you to better infuse the oil and it is less likely that the garlic become burned.
- When the garlic is golden in colour, remove it from the pan and discard the garlic.
- Meanwhile the water to boil the pasta should be ready (fast boiling). Quickly throw the pasta into the pan and carry on with the anchovy sauce. From here, check your time because you will have roughly 10 minutes to complete the sauce.
- Add the anchovy into the sauce pan.
- Stir to help in dissolving the anchovy. The low heat will give you time to break down the anchovy without the risk of burning it. This process should take less than two minutes.
- When the anchovy is dissolved, add the chilli.
- Stir and sweat the chilli for a minute or two (still on low heat).
- Add the parsley.
- Stir for few seconds and reserve the sauce into a glass bowl.
- Set the bowl aside, just for few minutes.
- We are left with the sauce pan empty. Bring the pan to medium/medium-high heat.
- Add the breadcrumbs into the sauce pan.
- Toast the breadcrumbs until slightly brown. The process should take about two or three minutes. When the breadcrumbs are toasted, remove the pan from the heat.
- Meanwhile, the pasta should be ready (cooked al dente). Drain the pasta and return it back into the large pan you used to boil it.
- Add the sauce, you have previously set aside, to the pasta.
- Add the breadcrumbs to the pasta and give the pasta a big stir. However, keep some breadcrumbs (a scant tablespoon for each plate) for the final garnish.
- Here is the final dish.
Nutrition Facts : Calories 650 kcal, ServingSize 1 serving
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.
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- Fill a pot or saucepan with water, lightly salt it, then bring the water to a boil on the stovetop. Add the spaghetti pasta to the water and cook as per instructions for the type of pasta you are using. Allow the pasta to cook until it’s al dente.
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