Venetian Whole Wheat Spaghetti In Anchovy Sauce Recipes

PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE

Pasta with 15-Minute Garlic, Oil, and Anchovy Sauce image

This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.

Provided by Mindy Fox

Categories Pasta Kid-Friendly Quick & Easy Parmesan Anchovy Small Plates

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

1 pound spaghettini or spaghetti
Kosher salt
4 oil-packed flat anchovy fillets
6 large garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup plus 3 tablespoons olive oil, divided
1/2 cup finely chopped fresh flat-leaf parsley
1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs
Freshly ground black pepper
Freshly grated Parmesan (for serving)

Steps:

Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.

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

Ingredients

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

VENETIAN WHOLE-WHEAT SPAGHETTI IN ANCHOVY SAUCE

Venetian Whole-Wheat Spaghetti in Anchovy Sauce image

Number Of Ingredients 7

Ingredients

1/4 cup olive oil
2 medium red onions, halved and thinly sliced
1/2 cup dry white wine
1 (3-ounce) jar anchovy fillet
salt
1 pound whole-wheat spaghetti
Freshly ground black pepper

Steps:

1 Pour the oil into a skillet large enough to hold all of the pasta. Add the onions and cook over medium heat until the onions are golden, about 10 minutes. Add the wine and cook, stirring frequently, until the onions are soft but not browned, about 15 minutes more. 2 Drain the anchovies, reserving the oil. Add the anchovies to the skillet and stir. Cook 10 minutes more, stirring often, until the anchovies dissolve. 3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well, gently pushing the pasta down until it is completely covered with water. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 4 Add the pasta to the pan with the sauce, and toss together 1 minute over high heat, adding a little of the water if needed. Drizzle with some of the reserved anchovy oil if desired, and top with freshly ground pepper. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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