Tomato Sauce With Anchovies Recipes

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FAST TOMATO SAUCE WITH ANCHOVIES



Fast Tomato Sauce With Anchovies image

Despite their reputation, anchovies are not overpowering, at least once cooked. Used with garlic as the start of a fast pasta sauce, they dissolve almost instantly and add a mysteriously meaty complexity that makes the sauce seem as if it had simmered for hours. Tossed with linguine and arugula, they make a simple dish sophisticated. If you're feeding a crowd, it doubles or triples beautifully.

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield enough for 1 pound of pasta, about 4 servings

Number Of Ingredients 5

2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
4 to 6 anchovy fillets, with some of their oil
1 28-ounce can tomatoes, crushed or chopped and drained of their juice
Salt and fresh-ground black pepper

Steps:

  • Put the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies, and stir. When the garlic sizzles and the anchovies break up, add the tomatoes.
  • Turn heat to medium-high, and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes. Season to taste, and serve with spaghetti or other long pasta. Grated pecorino Romano cheese goes well with this sauce.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 5 grams

SPAGHETTI WITH TOMATO-ANCHOVY SAUCE



Spaghetti with Tomato-Anchovy Sauce image

For a stronger anchovy taste, use the oil from the tin in place of some of the olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 9

1 can (28 ounces) whole peeled tomatoes
3 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
14 to 16 anchovy fillets, chopped
3 tablespoons chopped fresh basil leaves
Coarse salt and ground pepper
3/4 pound spaghetti, cooked according to package instructions and drained
Grated Parmesan

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 495 g, Fat 12 g, Fiber 5 g, Protein 17 g, SaturatedFat 2 g

ANCHOVIES IN TOMATO SAUCE WITH PASTA



Anchovies in Tomato Sauce with Pasta image

Provided by Jamie Oliver

Categories     Fish     Nut     Pasta     Tomato     Valentine's Day

Yield Makes 4 servings

Number Of Ingredients 9

olive oil
4 cloves of garlic, peeled and very finely sliced
2 big handfuls of pine nuts
A big handful of raisins
12 salted anchovy fillets
3 heaping tablespoons tomato purée
a large wineglass of red wine
1 3/4 cups stale bread crumbs
1 pound dried margherita pasta

Steps:

  • Heat a pan, add 6 tablespoons of olive oil, then add your garlic and fry slowly. As it begins to color, add the pine nuts, raisins, and anchovies and continue frying for 2 minutes, until the anchovies have melted. Add the tomato purée and the wine and stir in well. Leave to simmer on a medium heat for 3 minutes. The sauce should be quite thick, like tomato sauce, but if you think it needs thinning down, add a little water. Heat a little olive oil in a separate pan, add the bread crumbs and fry until toasted, crunchy, and golden. Leave to cool on paper towels. Meanwhile, cook your pasta in boiling salted water according to the package instructions. Drain and mix with the sauce. Check the seasoning and divide onto 4 plates, twizzling the pasta with tongs as you go. Serve sprinkled with the bread crumbs.

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

TOMATOES WITH BASIL AND ANCHOVIES



Tomatoes With Basil and Anchovies image

A great tomato salad starts with great tomatoes. Buy ripe tomatoes in season from the market or farm stand, or, even better, pick them straight from the garden. The anchovies (they are rinsed briefly to tame them) are an important feature, the perfect counterpoint to the tomatoes' sweetness. Add a large handful of aromatic basil leaves just before serving.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

2 small garlic cloves, minced
1 small shallot, diced
2 tablespoons red wine vinegar or sherry vinegar
4 tablespoons extra-virgin olive oil
Salt and pepper
12 anchovy fillets
1/2 cup milk (optional)
3 pounds ripe tomatoes, any size, cut in wedges, slices or halves
1 1/2 cups basil leaves, not too big, washed and dried
Pinch of crushed red pepper (optional)

Steps:

  • Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Whisk in 3 tablespoons olive oil. Season with salt and pepper.
  • Put anchovies in a small bowl and cover with milk. Leave for 5 minutes, then carefully rinse with water and blot with paper towels. (Alternatively, skip the milk and simply rinse anchovies with water and blot.) Transfer to a small plate and drizzle with 1 tablespoon olive oil.
  • About 5 or 10 minutes before serving, place tomatoes in a large, deep platter or low-sided serving bowl. Season generously with salt and pepper, then add vinaigrette and toss gently to coat.
  • Just before serving, add the basil leaves and toss gently. Garnish with anchovy fillets and a sprinkling of crushed red pepper, if desired.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 612 milligrams, Sugar 7 grams

CHEF JOHN'S TOMATO SAUCE



Chef John's Tomato Sauce image

This is one of my most requested food wishes, my all-purpose basic tomato sauce. Whenever I make a meat sauce, this is my base. You can only stir this with a wooden spoon, otherwise it's bad luck.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h

Yield 8

Number Of Ingredients 15

¼ cup olive oil
1 onion, finely diced
1 rib celery, finely diced
1 pinch salt
4 cloves garlic, minced
2 (28 ounce) cans whole peeled San Marzano tomatoes
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon anchovy paste
1 teaspoon white wine vinegar
½ teaspoon dried Italian herbs
1 pinch red pepper flakes
1 tablespoon tomato paste
2 tablespoons chopped Italian flat-leaf parsley
water, or as needed

Steps:

  • Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.
  • Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
  • Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 13 g, Cholesterol 0.3 mg, Fat 7.1 g, Fiber 2.8 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 674 mg, Sugar 7.3 g

MUSSELS WITH ANCHOVY TOMATO SAUCE



Mussels with Anchovy Tomato Sauce image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 2 to 4 appetizer servings

Number Of Ingredients 11

1 to 2 cloves garlic, smashed and cut
6 anchovy fillets, cut into small pieces
Pulp of 3 to 4 tomatoes
Salt and ground black pepper
1 lemon, juiced
1/2 medium-sized onion, sliced very thin
2 tablespoons olive oil
4 pounds cleaned mussels (preferably "white water mussels")
1 cup white wine
1 lemon cut, into wedges
1 slice bread per person (preferably Italian bread)

Steps:

  • In a mortar and pestle pulverize (or puree in blender) the garlic, anchovy fillets, and the pulp of the tomatoes. Add a small pinch of salt and pepper, to taste, and thin with the lemon juice. Set this aside.
  • In a deep-sided frying pan, saute the onion in olive oil and cook until translucent. Add the mussels and white wine and bring to a boil. Cover and simmer until the mussels open, approximately 10 minutes.
  • Remove the mussels from the pan and arrange in a serving bowl. Leaving the juice in pan, add the pulverized anchovy, garlic, and tomatoes to pan juices. Pour the juice over the mussels and decorate with lemon wedges. Serve with toast tips.

ROASTED TOMATOES WITH ANCHOVIES, GARLIC AND PARSLEY



Roasted Tomatoes with Anchovies, Garlic and Parsley image

Provided by Lucia Luhan

Categories     Condiment/Spread     Sauce     Fish     Garlic     Herb     Tomato     Roast     Low Carb     Summer     Parsley     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 6

1 1/2 pounds large plum tomatoes, each cut lengthwise into 6 wedges
10 anchovy fillets, chopped
1/4 cup chopped Italian parsley
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
1/2 cup olive oil

Steps:

  • Preheat oven to 400°F. Arrange tomatoes, rounded side down, in single layer in 13x9x2-inch glass baking dish. Sprinkle with anchovies, parsley, garlic and dried red pepper, then salt and pepper. Drizzle with oil. Bake tomatoes uncovered until tender, wrinkled and starting to brown at edges, about 40 minutes.

TOMATO AND ANCHOVY SAUCE



Tomato and Anchovy Sauce image

This is one of my favorite sauces. I use it on fresh and dried pasta. We make a lot because, keeping some of the sauce I turn it into other things, sometimes putting it in whore's sauce, and at other times saucing it in heavy cream and chili oil and serve it over boxed dry thin spaghetti.

Provided by Tuck Burnette

Categories     Sauces

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10

two 28 ounce cans whole tomato with juice
1 cup extra virgin olive oil
1 tablespoon finely minced garlic
4 ounces anchovy fillets, finely chopped
salt
pepper
crushed red pepper flakes
1 small chicken stock (optional) or 1 small fish stock (optional)
fresh pasta or dried pasta, to serve
chopped fresh parsley

Steps:

  • Prepare the tomatoes under directions, "To Prepare Tomatoes for Cooking". Set aside.
  • Put the oil and garlic into a 12 inch sauté pan or Dutch oven. Turn the heat to medium low. Cook until the garlic turn a pale gold. Proceed.
  • Add the anchovy, some salt, a liberal use of pepper, and some red pepper flakes. Cook, mashing the anchovy as nessecary, until rather dissolved, then stir in the tomatoes.
  • Bring to a simmer and cook for 20-30 minutes. Feel free to add up to 1/2 cup liquid during the cooking process.
  • Cook pasta and serve, lightly dressed, do not use enough sauce for it to pool in the bottom of the plate.
  • Add chopped parsley as desired.

Nutrition Facts : Calories 216.1, Fat 22.7, SaturatedFat 3.2, Cholesterol 9.7, Sodium 417.3, Carbohydrate 0.3, Protein 3.3

FRESH & CHUNKY ROASTED TOMATOES WITH ANCHOVIES, GARLIC & BASIL



Fresh & Chunky Roasted Tomatoes With Anchovies, Garlic & Basil image

This is so simple and delicious! I've never had tomato sauce like this before. This is the only way I will make my fresh tomato sauce from now on!

Provided by Grace Lynn

Categories     Sauces

Time 55m

Yield 3 cups

Number Of Ingredients 7

1 1/2 lbs ripe plum tomatoes, cut into large chunks about 16 small pieces per tomato
1 (2 ounce) can of flat anchovies packed in oil, minced
4 cloves garlic, minced
1/2 teaspoon dry crushed red pepper
1 teaspoon dried basil
1/2 cup extra virgin olive oil
salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Combine everything in a 13x9x2-inch glass baking dish, mix well.
  • Bake uncovered for about 40 minutes or until tomatoes are tender, wrinkled and starting to brown at edges.
  • Serve over any kind of pasta you like.
  • One time I added about 1 pound of peeled and deveined raw shrimp into the sauce right when it came out of the oven.
  • Stirred it up and the shrimp was cooked in a few minutes!

Nutrition Facts : Calories 397.6, Fat 38, SaturatedFat 5.4, Cholesterol 12.8, Sodium 563.1, Carbohydrate 10.4, Fiber 2.9, Sugar 6.1, Protein 6.6

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