Spaghetti With Tomatoes And Anchovy Butter Recipes

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SPAGHETTI WITH TOMATO-ANCHOVY SAUCE



Spaghetti With Tomato-Anchovy Sauce image

You're not going to taste this and exclaim, "Wow, that's really anchovy-y!" What you'll exclaim (especially if you didn''t make it and don't know what it's called), will be "What *is* that -- it's marvelous!!" From *Everyday Food* magazine, this cooked sauce doesn't need to cook for long: bring to a boil, and then just a 15 minute simmer, so it will work as a weeknight meal. Yummy!

Provided by lecole54

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 (28 ounce) can whole canned tomatoes
3 tablespoons olive oil, extra-virgin
1 small yellow onion, finely chopped
2 garlic cloves, minced
14 -16 anchovy fillets, chopped
3 tablespoons fresh basil leaves, chopped
coarse salt, to taste
ground pepper, to taste

Steps:

  • In a blender or food processor, puree tomatoes with their juices until smooth.
  • In a large pot, heat oil over medium. Add onion and garlic and cook, stirring, until onion is soft, about 8 minutes. Add tomatoes and anchovies and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes.
  • Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.

Nutrition Facts : Calories 162.6, Fat 11.8, SaturatedFat 1.8, Cholesterol 11.9, Sodium 800.8, Carbohydrate 10.2, Fiber 2.4, Sugar 5.5, Protein 6

TOMATO AND ANCHOVY PASTA RECIPE BY TASTY



Tomato And Anchovy Pasta Recipe by Tasty image

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

1 tablespoon unsalted butter
10 anchovies, finely chopped, divided
½ cup panko breadcrumbs
½ cup freshly grated parmigiano-reggiano cheese
¼ cup extra virgin olive oil, plus 1 tablespoon, divided
6 cloves garlic, minced
½ teaspoon red pepper flakes
2 pt cherry tomato, halved
1 teaspoon kosher salt, plus more to taste
1 cup white wine
1 lb spaghetti, cooked al dente, 1/4 cup (60 ml) cooking water reserved
lemon zest, to taste

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

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