SPAGHETTI WITH CHARD, CHILLI AND ANCHOVIES
I first ate this at a lovely restaurant in Fowey in Cornwall, and knew that, once home, I had to make it myself. And I pretty much haven't stopped since.
Provided by Nigella Lawson
Categories Main course
Yield Serves 2
Number Of Ingredients 9
Steps:
- Put a large saucepan of water on for the pasta and put a kettle on to boil at the same time.
- Strip the leaves from the stalks of chard. Roll them up and slice finely, then leave to one side. Cut the stalks into 1-2cm/½-¾in pieces.
- Put the olive oil and anchovies into a large pan and warm slowly, stirring until the anchovies seem to melt into the oil. Take off the heat and stir in the garlic and chilli flakes, then put back on the heat, turned up to medium, and add the chopped chard stalks. Turn the stalks around in the oil for a minute or so to soak up the flavour. Pour in the 125ml/4fl oz hot water from the kettle, stir again, and bring to a bubble. Put the lid on the pan and cook at a fast simmer until the stalks are tender; this will take 5-7 minutes. If you're cooking with larger-stemmed chard, they may need 10 minutes.
- When the pasta water has come to the boil, add salt, then drop in your spaghetti and cook according to the packet instructions, but start checking a couple of minutes before it says.
- Add the shredded chard leaves to the stalks, give a good stir, replace the lid, and leave them to wilt for 2-4 minutes. Once they're ready, turn the heat off under the pan, keeping the lid on, while you wait for the pasta.
- Use a pasta fork or tongs to add the cooked spaghetti to the pan of chard. It doesn't matter if the pasta is dripping with water, as that starchy liquid will help thicken your sauce. Turn the spaghetti well in the chard and anchovy mixture; you may need to add up to 4 tablespoons of cooking water but go slowly, and stop when the sauce cleaves to the strands of spaghetti.
- Grate over about 2 tablespoons' worth of cheese and stir, then add a generous pour of olive oil and stir again. Taste to see if you want more cheese or oil, then turn into a warmed bowl or bowls, and bring the cheese, a grater and the bottle of olive oil to the table.
NIGELLA LAWSON'S SPAGHETTI WITH CHARD, CHILLI, AND ANCHOVIES
This quick dish of Spaghetti with Chard, Chilli, and Anchovies from Nigella Lawson's BBC2 series Cook, Eat, Repeat makes for a satisfyingly flavoursome midweek meal.
Provided by Nigella Lawson
Categories Dinner
Number Of Ingredients 1
Steps:
- 1. Put a large saucepan of water on for the pasta and put the kettle on to boil at the same time. 2. Strip the leaves from the stalks of chard. Roll them up and slice finely, then leave to one side. Cut the stalks into 1-2cm pieces, depending on their girth. 3. Into a large pan, add the olive oil and the anchovies, and warm slowly, stirring and pressing down on the anchovies until they seem to melt into the oil. 4. Take off the heat, peel and mince or grate in the garlic, add the chilli flakes, then put back on the heat, this time turned up to medium, and stir briefly before adding the chopped chard stalks.Turn the stalks around in the chilli-flecked anchovy oil for a minute or so to soak up the flavour. 5. Pour in the hot water - I use an American ½ cup here for ease of measuring - stir again, and bring to a bubble. Put the lid on the pan and cook at a fast simmer until the stalks are tender; this will take 5-7 minutes. If you're cooking with larger stemmed, more robust chard, then you may need to go for 10 minutes. 6. When the pasta water has come to the boil, salt it - it will rise up excitedly. Once it's calmed down again, drop in your spaghetti and cook according to the packet instructions, though start checking a couple of minutes before it says. 7. Add the shredded chard leaves to the stalks in their pan, give a good stir, replace the lid, and leave them to wilt in the hot pan. This could take anything from 2-4 minutes. Once they're ready, turn the heat off under the pan, keeping the lid on, while you wait for the pasta. 8. Use a pasta fork or tongs to add the cooked spaghetti straight to the waiting pan of chard. It doesn't matter if the pasta is dripping with water, as that starchy liquid will help thicken your sauce. Turn the spaghetti well in the chard and anchovy mixture; you may need to add up to 4 tablespoons (60ml) of cooking water as you toss everything together; go slowly, and stop when the chard seems to turn into a sauce that cleaves to the strands of spaghetti. 9. Grate over about 2 tablespoons' worth of Parmesan or Pecorino Romano and toss again, then give a generous pour of olive oil, and do likewise. Taste to see if you want more cheese or oil, and proceed accordingly, then turn into a warmed bowl or bowls, and bring the cheese, a grater and the bottle of olive oil to the table with you.
AMALFI LEMON, CHILLI & ANCHOVY SPAGHETTI
Get a taste of Italy with this Amalfi Coast-inspired spaghetti dish flavoured with lemons, anchovies, chilli, garlic and parmesan
Provided by Esther Clark
Categories Dinner, Lunch, Pasta, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large non-stick frying pan over a low heat and fry the garlic for 2-3 mins, or until just turning golden at the edges. Remove from the heat and leave for 15 mins for the garlic to infuse in the oil.
- Meanwhile, cook the pasta following pack instructions until al dente. Drain, reserving 150ml of the cooking water. Remove the garlic from the infused oil, then tip in the cooked spaghetti, the chillies, anchovies, parsley, lemon zest and juice, and the parmesan. Add 50ml of the reserved water and toss with tongs until combined. Add a little more water to loosen, if you like. Season. Divide between four shallow bowls.
Nutrition Facts : Calories 639 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
SWISS CHARD WITH GARLIC AND ANCHOVIES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Wash the chard. Cut off the white stalks and trim their ends and any discolored portions. Heat the oil in a covered pan and add the garlic and anchovies, allow this to cook until the anchovies have melted into the oil, about 5 minutes. Cut the chard stalks into 1-inch pieces, blanch them in boiling water and refresh under a cold tap. Drain well, add them to the oil and season with the pepper. Cover and cook gently for 10 minutes. If you wish you may add the chard greens at this stage and cook for a further 3 to 5 minutes or you may wish to use the greens for something else.
SPAGHETTI WITH ANCHOVIES, DRIED CHILI AND PANGRATTATO
This is an extremely simple, cheap and satisfying dish. Pangrattato is basically fried or toasted breadcrumbs in garlic oil. In Italy, in the past, Pangrattato were used as a substitute for Parmesan, as some people couldn't afford it. Basically what it gives a dish is excellent texture and crunch and, if made well, great flavor.
Provided by Jamie Oliver
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a thick-bottomed pan add most of your olive oil and your whole garlic cloves and heat. Add thyme and bread crumbs, they will fry and begin to toast, but watch out because they will spit. Stir for a couple of minutes until the bread crumbs are really crisp. Season with a little salt and pepper, and lay on a kitchen towel, just to get rid of the excess oil (if any, and remove the garlic cloves). Place spaghetti into fast-boiling, salted water and, while cooking, add leftover oil and chopped garlic in a pan and heat gently. As the garlic begins to soften lay the anchovies over the top. After a few minutes you will see the anchovies begin to melt, then it is a nice idea to squeeze the juice of 1/2 to 1 lemon and sprinkle in dried chili. When your spaghetti is cooked until al dente, drain and toss into your pan with the anchovies. Make sure all the spaghetti is coated in sauce and then taste 1 piece of pasta, it might need a little more lemon juice and a little extra seasoning. Serve on a plate straight away, topping with a really generous sprinkle of bread crumbs and thyme, an extremely tasty dish.;
SPAGHETTI WITH CHARD, CHILLI AND ANCHOVIES
This is the very first recipe in Cook, Eat, Repeat, and one I return to regularly. There is just something about the contrast between the semolina-sweet spaghetti, minerally chard, and the saline depth of the anchovies that I can never get enough of. I like to use Rainbow Chard, chiefly because I find myself immensely cheered the minute I get a beautiful bunch of it in the house. With its ridiculously bright-hued stems - red, bright pink, orange, yellow, all jumbled together - it looks more like the imaginative creation of a small child with a full set of crayons than something that exists in nature. But you can use any chard or, indeed, kale (cavolo nero/ Tuscan Kale is a favourite), broccoli or spinach in its place. I cook this often just for myself, even though it makes enough to feed two generously, as any leftovers are - trust me - wonderful cold, especially with a little more extra virgin olive oil and a good spritz of lemon juice. The very notion might make an Italian wince, but I dare say I have already caused eyebrows to raise in Italy by suggesting you grate over Parmesan or Pecorino when eating it first time out: the sacrosanct rules there forbid cheese with pasta dishes that contain either fish or a lot of garlic; this is divinely abundant in both. While there is no point pretending that the anchovies aren't central to this, it does seem a bit mean to give a recipe for pasta with vegetables without at least presenting a vegan-friendly alternative. I can't quite reproduce the oomph of the anchovies, but black olives, finely chopped, are a good enough substitution so long as you can find those intense semi-dried ones in foil pouches or vacuum packed in jars or good unpitted olives in olive oil; the ones in brine are disappointingly lacking. Or increase the garlic and stir in a dab of Marmite. On top of that (to boost the elusive umami, and to replace the saltiness further provided by the Parmesan), you will need expansive recourse to nutritional yeast flakes and be prepared to salt the water the pasta cooks in with even more abandon than usual. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 2, heartily
Number Of Ingredients 8
Steps:
- Put a large saucepan of water on for the pasta and put the kettle on to boil at the same time. Strip the leaves from the stalks of chard. Roll them up and slice finely, then leave to one side. Cut the stalks into 1-2cm / ½-¾-inch pieces, depending on their girth. Into a large pan, add the olive oil and the anchovies, and warm slowly, stirring and pressing down on the anchovies until they seem to melt into the oil. Take off the heat, peel and mince or grate in the garlic, add the chilli flakes, then put back on the heat, this time turned up to medium, and stir briefly before adding the chopped chard stalks. Turn the stalks around in the chilli-flecked anchovy oil for a minute or so to soak up the flavour. Pour in the hot water - I use an American ½ cup here for ease of measuring - stir again, and bring to a bubble. Put the lid on the pan and cook at a fast simmer until the stalks are tender; this will take 5-7 minutes. If you're cooking with larger stemmed, more robust chard, then you may need to go for 10 minutes. When the pasta water has come to the boil, salt it - it will rise up excitedly. Once it's calmed down again, drop in your spaghetti and cook according to the packet instructions, though start checking a couple of minutes before it says. Add the shredded chard leaves to the stalks in their pan, give a good stir, replace the lid, and leave them to wilt in the hot pan. This could take anything from 2-4 minutes. Once they're ready, turn the heat off under the pan, keeping the lid on, while you wait for the pasta. Use a pasta fork or tongs to add the cooked spaghetti straight to the waiting pan of chard. It doesn't matter if the pasta is dripping with water, as that starchy liquid will help thicken your sauce. Turn the spaghetti well in the chard and anchovy mixture; you may need to add up to 4 tablespoons (60ml) of cooking water as you toss everything together; go slowly, and stop when the chard seems to turn into a sauce that cleaves to the strands of spaghetti. Grate over about 2 tablespoons' worth of Parmesan or Pecorino Romano and toss again, then give a generous pour of olive oil, and do likewise. Taste to see if you want more cheese or oil, and proceed accordingly, then turn into a warmed bowl or bowls, and bring the cheese, a grater and the bottle of olive oil to the table with you.
SPAGHETTI WITH SMOKED ANCHOVIES, CHILLI BREADCRUMBS & FRIED EGG
Try Diana Henry's ultimate storecupboard supper - combine smoked anchovies and garlicky chilli breadcrumbs with spaghetti, and top with a fried egg
Provided by Diana Henry
Categories Dinner, Lunch, Pasta, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Cook the spaghetti in a large, lightly salted pan of boiling water for about 8 mins until al dente.
- Meanwhile, heat 1½ tbsp of the oil in a frying pan. Fry the breadcrumbs over a medium heat along with the garlic and chilli flakes, stirring, until the breadcrumbs are golden and crunchy. Stir in the parsley, transfer to a bowl and set aside.
- Wipe the pan clean, then heat another 1½ tbsp of the oil in the pan. Fry the eggs, spooning the hot oil over the eggs as they fry, until cooked to your liking.
- Drain the pasta, reserving a little of the cooking water. Toss with most of the fried breadcrumbs, the remaining oil, a splash of the reserved cooking water and the anchovies. Divide the spaghetti between four bowls, top each with a fried egg and sprinkle over some freshly ground pepper and any remaining breadcrumbs.
Nutrition Facts : Calories 581 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium
KALE PASTA WITH CHILLI & ANCHOVY
Anchovies and robust greens are a classic partnership and the saltiness of the fish teams well with pasta
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 35m
Number Of Ingredients 8
Steps:
- Boil the pasta. While it's cooking, heat half the oil in a saucepan, then sizzle the chilli, garlic and anchovies. Add the kale, then gently fry until tender, adding a drop of water if needed.
- Drain the pasta, reserving a few tbsp water, then toss the pasta and water through the kale, adding the rest of the olive oil, lemon juice and grated Parmesan. Serve scattered with the Parmesan shavings.
Nutrition Facts : Calories 792 calories, Fat 34 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 1.42 milligram of sodium
SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES
Categories Fish Garlic Pasta Quick & Easy Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 8
Steps:
- Heat oil in heavy small skillet over low heat. Add garlic and cook 2 minutes. Add anchovies and cook until garlic just begins to color, 3 minutes.
- Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot. Add oil mixture and lemon juice and toss to coat. Season with pepper. Divide between plates. Sprinkle generously with parsley. Serve, passing Parmesan separately if desired.
More about "spaghetti with chard chilli and anchovies recipes"
NIGELLA'S SPAGHETTI WITH CHARD, CHILLI AND ANCHOVIES …
From hotcooking.co.uk
Servings 2Total Time 30 mins
SPAGHETTI WITH ANCHOVIES | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
SPAGHETTI WITH ANCHOVIES, GARLIC, LEMON & CHILLI
From simply-delicious-food.com
SPAGHETTI WITH CHARD, CHILI AND ANCHOVES – COOKING …
From cookingwithnigella.com
BBC TWO - NIGELLA’S COOK, EAT, REPEAT - RECIPES
From bbc.co.uk
SPAGHETTI WITH CHARD, CHILLI AND ANCHOVIES RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
SPAGHETTI WITH CHARD, CHILI AND ANCHOVY – COOKING WITH NIGELLA
From cookingwithnigella.com
SPAGHETTI WITH ANCHOVIES, CHILLI AND ORANGE RECIPE
From greatbritishchefs.com
PASTA WITH CHARD, GARLIC AND ANCHOVIES - BIGOVEN
From bigoven.com
RAINBOW CHARD AND ANCHOVY SPAGHETTI RECIPE - THE TELEGRAPH
From telegraph.co.uk
SPAGHETTI WITH ANCHOVY, CHILLI AND BREADCRUMBS - OLIVE MAGAZINE
From olivemagazine.com
SPAGHETTI WITH CHARD, CHILLI AND ANCHOVIES RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
SPAGHETTI WITH CHARD, CHILLI AND ANCHOVIES FROM COOK, EAT, REPEAT ...
From app.ckbk.com
COURGETTE, CHILLI AND ANCHOVY PASTA RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love