Sicilian Anchovy Pasta Recipes

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CHRISTMAS EVE SICILIAN ANCHOVY PASTA



Christmas Eve Sicilian Anchovy Pasta image

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

2 Tablespoons Olive Oil
1 Can Anchovies, Chopped (Reserve Oil)
3 Large Garlic Cloves, Minced
1 (14 Ounce) Can Chopped Tomatoes
1 (14 Ounce) Can Pureed Tomatoes
1/2 Cup Lightly Toasted Pine Nuts
1 Cup Golden Raisins
1/4 Cup Fresh Chopped Parsley
1 Cup Coarsely Chopped Pitted Kalamata Olives
Salt & Pepper To Taste
1 Pound Long Pasta Such As Spaghetti or Cappellini

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

PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE



Pasta With Bread Crumbs and Anchovies, Sicilian Style image

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

1/3 cup Sicilian olive oil or substitute a good fruity, green olive oil
1 garlic clove, peeled and halved
2 pinches of red-pepper flakes
2 2-ounce cans flat fillets of anchovy, drained, rinsed, dried and cut small
1/2 pound spaghettini, preferably imported, made of 100 percent durum wheat
2 tablespoons roughly chopped fresh Italian parsley
1 1/4 cups coarse fresh bread crumbs, toasted (see notes)

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

SICILIAN SPAGHETTI



Sicilian Spaghetti image

If you love anchovies and pasta, this recipe is for you. It's quick, easy and very tasty. Serve with crusty Italian bread, if desired.

Provided by DIGGER2640

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 8

Number Of Ingredients 8

1 pound spaghetti
4 tablespoons olive oil
3 cloves garlic, crushed
1 (2 ounce) can anchovy fillets, chopped
1 cup fine bread crumbs
1 cup chopped fresh parsley
ground black pepper to taste
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
  • Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
  • Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 53.6 g, Cholesterol 7.1 mg, Fat 9.8 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 1.9 g, Sodium 516.3 mg, Sugar 2.5 g

SICILIAN PASTA WITH CAULIFLOWER



Sicilian Pasta With Cauliflower image

A favorite island vegetable combines with raisins and saffron to introduce a sweet element to a savory, salty mix. Cauliflower is a favorite vegetable in Sicily, though the variety used most often is the light green cauliflower that we can find in some farmers' markets in the United States. I found the recipe upon which this is based in Clifford A. Wright's first cookbook, "Cucina Paradiso: The Heavenly Food of Sicily." And it is heavenly. The raisins or currants and saffron introduce a sweet element into the savory and salty mix.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1/4 cup golden raisins or currants
Pinch of saffron threads
1 medium cauliflower, about 2 pounds, leaves removed and bottom trimmed
Salt to taste
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 anchovy fillets, rinsed and chopped
1 14-ounce can chopped tomatoes, with juice
3 tablespoons pine nuts or chopped blanched almonds
Freshly ground pepper to taste
3/4 pound perciatelli (also sold as bucatini) or spaghetti
2 tablespoons grated pecorino
2 tablespoons slivered basil

Steps:

  • Place the raisins or currants in a small bowl and cover with warm water. In another bowl combine the saffron with 3 tablespoons warm water. Let both sit for 20 minutes while you prepare the other ingredients.
  • Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.
  • Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Drain the raisins or currants and add, along with the saffron and its soaking liquid, cauliflower, pine nuts or almonds, and about 1/4 cup of the cooking water from the cauliflower. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 10 minutes, stirring occasionally. Keep warm while you cook the pasta.
  • Bring the cauliflower water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino and chopped basil leaves. If desired, drizzle a little olive oil over each serving.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 14 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 1034 milligrams, Sugar 12 grams

SICILIAN ANCHOVY PASTA



Sicilian Anchovy Pasta image

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

2 (4 ounce) cans anchovies packed in oil, chopped
1 garlic clove, minced
1 small onion, minced
fresh ground black pepper
1 lb pasta

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

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