Pasta With Tuna Anchovies Pine Nuts And Currants Recipes

PASTA WITH TUNA, ANCHOVIES, PINE NUTS AND CURRANTS

Steps:

• In a heavy skillet saute the garlic and onion in the olive oil over medium heat until they are pale golden, about 10 to 12 minutes. Remove the garlic. Add the mashed anchovies and, stirring with a wooden spoon, let them melt over the heat, dissolving in the oil. Stir in the tomatoes, pine nuts, currants, salt and pepper and cook over medium heat for 7 to 10 minutes. Set this mixture aside.
• Bring the water to a boil in a large pot, add the sea salt and cook the pappardelle until it is al dente. Reserve some cooking water in case you need it to thin the sauce.
• Flake the tuna with a fork, add it to the anchovy-tomato sauce and mix it in well. Toss the pasta with most of the sauce, add 1 to 2 tablespoons of extra-virgin olive oil if needed and pour the remainder of the sauce over the top. Serve immediately sprinkled with the parsley and toasted bread crumbs.

PASTA WITH ANCHOVIES, CURRANTS, FENNEL, AND PINE NUTS

Steps:

• Heat oil in large skillet over medium heat. Add anchovies; mash with back of fork. Add onion, fennel, and red pepper. Sauté vegetables until tender, about 5 minutes. Add tomatoes, pine nuts, and currants. Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
• Drain pasta, reserving 1 cup cooking liquid. Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot. Add tomato mixture; toss over low heat until sauce coats pasta. Mix in breadcrumbs and transfer to bowl.

SPAGHETTI WITH FENNEL, ANCHOVIES, CURRANTS, PINE NUTS & CAPERS

Steps:

• Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.
• Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.
• Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.

PASTA WITH TUNA, CAPERS AND SCALLIONS

Steps:

• In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
• In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
• Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.

PASTA WITH CURRANTS AND PINE NUTS

Steps:

• Heat oil in pan, add garlic and onions, cook stirring until onions are soft.
• Add spices, cook stirring until fragrant.
• Add chickpeas tomatoes, currants and extra olive oil stir until combined and heated through.
• Add pasta to large pan boiling water, boil, uncovered until just tender, drain.
• Combine chickpea mixture and pasta in bowl sprinkle with nuts and basil.