MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER
There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.
Provided by David Tanis
Categories dinner, easy, quick, weeknight, pastas, appetizer, main course
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
- While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
- Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.
Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams
PASTA WITH ANCHOVIES AND ARUGULA
The original version of this recipe, which I wrote in 2000 to accompany a column about the many wonders of anchovies, is one of the rare Minimalist recipes I wasn't entirely happy with when I re-examined it. The problem was the proportions of the ingredients. My thinking about pasta dishes has evolved, and the more-sauce-less-pasta approach that's emerged is one that's pretty brilliant, if I do say so myself. So, it was a bit of a shock to look back at my original recipe and find that, for four people, I called for a full pound of pasta but only two cups of arugula. The resulting dish is delicious, thanks to garlic and anchovies, but uniformly starchy and a bit lacking in textural and flavor contrast. You can barely even taste the arugula when there's only a half-cup in each serving. So I decided to do a little tweaking. My new version contains almost equal parts cooked pasta and raw arugula. Thanks to the increase in greenery, Pasta With Anchovies and Arugula 2.0 is lighter and more interesting than the original, though no less satisfying.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set a large pot of water to a boil, and salt it.
- Put half of the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies. When the garlic sizzles and the anchovies break up, turn the heat to its lowest setting.
- Cook the pasta until it is tender but not mushy. Reserve 1 cup of the cooking liquid, and drain. Add pasta and arugula to skillet, along with enough of the reserved cooking water to make a sauce. Turn heat to medium, and stir for a minute. Add salt and pepper to taste, plus a pinch or more of red pepper flakes.
- Turn pasta and sauce into a bowl, toss with remaining olive oil and serve.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 306 milligrams, Sugar 2 grams
PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE
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
Time 20m
Yield 4-6 servings
Number Of Ingredients 10
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.
PANTRY PASTA WITH GARLIC, ANCHOVIES, AND PARMESAN
This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't mean there aren't techniques. They're the same ones that go into every restaurant pasta you've ever loved: Salt the boiling water; cook the pasta al dente; create a silky sauce that marries pasta water, Parmesan, olive oil, and butter.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Anchovy Garlic Quick & Easy Parmesan Parsley Lemon
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Meanwhile, cook garlic and 1/4 cup oil in a large heavy pot over medium heat, stirring occasionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute.
- Add 1 1/4 cups pasta cooking liquid along with 1 cup Parmesan to pot with anchovies and garlic and cook, stirring, until cheese is melted, about 1 minute. Using tongs, add pasta to pot, then add butter and lots of black pepper. Cook, tossing energetically and adding more cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat; add parsley, lemon zest, and lemon juice.
- Divide pasta among bowls; drizzle with oil and top with more Parmesan.
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
QUICK ANCHOVY AND GARLIC SAUCE
Yum Yum if you like anchovies. Salty, creamy, buttery, garlicky, luscious and easy. 2 entree servings or 4 appetizer servings
Provided by mandabears
Categories European
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- 1/2 pound pasta for 2 generous servings.
- Prepare the sauce while the pasta water is boiling.
- I like to use vermicelli.
- In a small skillet melt the butter.
- Add minced garlic.
- Cook until golden brown until it smells toasted.
- Do not let it scorch or it will taste bitter.
- When the garlic is golden brown, add the entire can of anchovies, including oil and the 3 tablespoons of olive oil.
- Cook and stir until the anchovies dissolve.
- If the pasta is not cooked yet, turn off the heat.
- When the pasta is cooked, finish the sauce.
- Add light cream to the sauce, and cook until it comes to a rolling boil.
- Pour over the well drained pasta and toss vigorously.
- Serve with parmesan cheese.
ANCHOVY AND TOMATO PASTA
Silky laced spaghetti noodles with an Anchovy and Tomato Sauce. This umami heavy anchovy pasta has an oven baked tomato heavy sauce and is brightened by basil and garlic.
Provided by Samantha
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 425° F.
- In an ovenproof dish mix together tomatoes, anchovies, garlic, basil, oil, red pepper flakes, salt and pepper, and tomato paste. Bake for 20-25 minutes, stirring once halfway through. Anchovies and tomatoes should be soft and easily broken down with a spoon.
- Meanwhile, cook pasta in a large pot of salted water, reserving 1/2 cup of pasta water.
- Mash tomato mixture with a potato masher and mix in reserved cooking pasta water. Taste and season with more salt if required (add only a pinch or two at a time).
- Toss noodles in sauce. Serve with additional finely chopped basil and parmesan cheese if desired.
MARK BITTMAN'S PASTA WITH GARLIC, TOMATOES AND ANCHOVIES
I'm an anchovy-lover. If you are one too, you will like this. If you know an anchovy-hater, don't tell them and I bet they won't even know. The anchovies completely break down into the sauce. Of course you need excellent anchovies, and that means ones that are packed in olive oil, preferably from Italy or Spain.
Provided by Gay Gilmore
Categories Penne
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and salt it for the pasta -- you should be able to make the entire recipe as the pasta cooks.
- Put olive oil in a medium skillet over medium heat; a minute later, add garlic and chilies, if using -- cook garlic so it bubbles gently.
- When it is lightly browned all over, add anchovies and cook, stirring occasionally, for about a minute, until anchovies begin to fall apart, then add tomatoes.
- Adjust heat so tomatoes bubble nicely, and cook until mixture becomes saucy, about 5 minutes.
- Taste and add salt and pepper as necessary (taste first because the anchovies can contribute plenty of salt).
- Meanwhile, cook pasta until tender but not mushy. When it is done, drain it, reserving a little cooking water to thin sauce if necessary. Serve pasta with sauce and parsley.
Nutrition Facts : Calories 608.9, Fat 17.4, SaturatedFat 2.7, Cholesterol 17, Sodium 744.6, Carbohydrate 90.5, Fiber 4.7, Sugar 4, Protein 21.8
SPICY PASTA WITH BROCCOLI, ANCHOVY, AND GARLIC
An Italian classic. Sweet, salty, and spicy flavors combine in this unique and tasty pasta and broccoli dish. This dish benefits from being richly coated in olive oil. Serve with a fresh, absorbent slice of focaccia to mop up the sauce.
Provided by Stephen Van Houten
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
- Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
- Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.
Nutrition Facts : Calories 666.9 calories, Carbohydrate 93.7 g, Cholesterol 10.2 mg, Fat 24.7 g, Fiber 8.1 g, Protein 23 g, SaturatedFat 3.7 g, Sodium 652.1 mg, Sugar 6.4 g
PASTA WITH ANCHOVIES (PASTA C'ANCIOVA E MUDDICA)
"Pasta c'anciova e muddica" is the Sicilian name of this popular recipe; it literally means pasta with anchovy and breadcrumbs. The recipe is very old and probably has been around since the invention of pasta. It is an example of "cucina povera" (the peasant cooking or the cooking of the poor people). Anchovy has always been part of the Sicilian diet; the island is located in the middle of the Mediterranean sea and people have been catching and preserving anchovy for centuries. Breadcrumbs, from stale bread, were used instead of grated cheese because only the rich could afford to use cheese (pecorino or ricotta, because, in the past, that was the type of cheese you could find in Sicily). There are different versions of this recipe, but in general terms, people from the west of the island (i.e. Palermo) like to add tomato to their sauce, while people from the east (i.e. Catania) do not use tomato.The Spanish introduced the tomato in Europe around the 16th century and, initially, it was used only as ornamental plant. Then, in the 17th century, tomato started to appear in various recipes. It is likely that "Pasta c'anciova e muddica" dates back before the introduction of the tomato to the island, hence the oldest recipe is the east version. Here, I am presenting the east version of the recipe and I hope you will all enjoy it; it is a great dish if you love anchovy.
Provided by Federico
Categories Main Course
Number Of Ingredients 7
Steps:
- Slice the bread.
- Remove the crust.
- Using a cook knife, chop the bread to make breadcrumbs. The aim is to obtain roughly chopped breadcrumbs, of uneven size and shape. This will give the dish its final rustic appeal! (do not use the food processor).
- After 5 minutes chopping, your breadcrumbs should be, more or less, like this.The preparation of the anchovy sauce is very quick so I suggest you fill, just now, a large pan with approximately 4 litres (1 gallon + 5/8 cup) of water and add salt (10 g for each litre of water - 1/3 ounce for every 4 1/8 cups of water). While you are bringing the water to the boil, do as follows.
- Cut the anchovy fillets in small pieces, crush the garlic with the large blade of a knife, roughly chop the parsley and cut the chilli into rings (discarding the seeds).
- To prepare the sauce, take a large sauce pan and gently infuse the oil with the garlic (crushed), on low heat, until the garlic become golden in colour. Tilting the pan will allow you to better infuse the oil and it is less likely that the garlic become burned.
- When the garlic is golden in colour, remove it from the pan and discard the garlic.
- Meanwhile the water to boil the pasta should be ready (fast boiling). Quickly throw the pasta into the pan and carry on with the anchovy sauce. From here, check your time because you will have roughly 10 minutes to complete the sauce.
- Add the anchovy into the sauce pan.
- Stir to help in dissolving the anchovy. The low heat will give you time to break down the anchovy without the risk of burning it. This process should take less than two minutes.
- When the anchovy is dissolved, add the chilli.
- Stir and sweat the chilli for a minute or two (still on low heat).
- Add the parsley.
- Stir for few seconds and reserve the sauce into a glass bowl.
- Set the bowl aside, just for few minutes.
- We are left with the sauce pan empty. Bring the pan to medium/medium-high heat.
- Add the breadcrumbs into the sauce pan.
- Toast the breadcrumbs until slightly brown. The process should take about two or three minutes. When the breadcrumbs are toasted, remove the pan from the heat.
- Meanwhile, the pasta should be ready (cooked al dente). Drain the pasta and return it back into the large pan you used to boil it.
- Add the sauce, you have previously set aside, to the pasta.
- Add the breadcrumbs to the pasta and give the pasta a big stir. However, keep some breadcrumbs (a scant tablespoon for each plate) for the final garnish.
- Here is the final dish.
Nutrition Facts : Calories 650 kcal, ServingSize 1 serving
More about "anchovy garlic pasta food"
SPAGHETTI WITH ANCHOVIES | JAMIE OLIVER PASTA RECIPES
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Cuisine ItalianTotal Time 20 minsCategory Pasta RecipesCalories 595 per serving
- First make the pangrattato. Put 6 tablespoons of oil into a hot thick-bottomed pan.Peel, slice and add the garlic, strip in the thyme leaves and breadcrumbs; they will fry and begin to toast.
- Season with a little sea salt and black pepper and drain on kitchen paper.Cook the spaghetti in boiling salted water until al dente.
- While it is cooking, peel and finely chop the garlic, then heat gently in a pan with 4 tablespoons of oil.
ANCHOVY PASTA WITH GARLIC AND PARSLEY - SAVORY SIMPLE
From savorysimple.net
5/5 (10)Total Time 20 minsCategory Main CourseCalories 303 per serving
- Place a large sauté pan over medium-low heat (I recommend a flat-sided pan for this recipe), then add the olive oil. Add the garlic, anchovies, and pepper flakes, coat with the oil, and cook slowly, stirring occasionally with a heat-resistant spatula or wooden spoon, until the garlic is fragrant and the anchovies are melting into the oil, 5-7 minutes. Keep an eye on the pan to make sure the garlic doesn't burn or toast; adjust the heat if necessary.
- Meanwhile, once the pasta water reaches a boil, add the spaghetti and cook according to package instructions until al dente. Just before it's finished, add the parsley to the sauté pan and toss with the other ingredients.
- Use tongs to carefully transfer the pasta directly from the boiling water to the sauté pan (you want some pasta water to transfer; it will help create the sauce).
ANCHOVY PASTA WITH GARLIC BREADCRUMBS RECIPE | BON …
From bonappetit.com
4.5/5 (13)Estimated Reading Time 2 minsServings 4
- Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.
- Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.
- Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
PASTA WITH GARLIC AND ANCHOVIES RECIPE | EAT SMARTER USA
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Servings 4Total Time 25 mins
SPAGHETTI WITH ANCHOVY GARLIC SAUCE - SAVEUR
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SIMPLE AND QUICK ANCHOVY, GARLIC, AND LEMON PASTA - JUST A ...
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- Bring a large pot of well salted water to a boil. Cook the pasta to package directions. Then drain and reserve about 1 cup of pasta water.
- While you are waiting for the water to boil/pasta to cook, make the sauce. Heat the olive oil and butter in a large skillet over medium low heat. Add the anchovies, garlic, and a sprinkle of kosher salt and cook, stirring frequently until the garlic is soft and the anchovies have melted into the oil, about 3-4 minutes.
- Once the pasta is done, add it to the skillet with the pasta water, parsley, red pepper flakes, lemon zest, and lemon juice. Toss everything together over low heat until the sauce has become thick and clings to the pasta, about 2-3 minutes. Serve.
SPAGHETTI WITH GARLIC, HOT PEPPER AND ANCHOVIES - FOOD …
From foodandwine.com
5/5 Category AnchovyServings 4Total Time 45 mins
- In a food processor, pulse the bread until crumbs form; you should get about 1/3 cup. In a small skillet, heat 2 tablespoons of the olive oil. Add the crushed garlic and cook over moderately low heat until the oil is infused with garlic flavor, about 10 minutes. Add the bread crumbs and cook, stirring occasionally, until golden and crisp, 7 to 8 minutes. Season the bread crumbs with salt.
- Cook the spaghetti in a large pot of salted boiling water until almost al dente (you will cook it more later). Drain the spaghetti, reserving 1 cup of the cooking water.
- Meanwhile, in a large skillet, heat the remaining 1/2 cup of olive oil. Add the anchovies and the sliced garlic and cook over moderately low heat, stirring occasionally, until the anchovies have dissolved and the garlic has softened, about 5 minutes. Stir in the crushed red pepper.
- Add the pasta, 1/2 cup of the pasta cooking water and the parsley to the skillet and toss until the pasta is well coated in the sauce (add more pasta water if it seems dry). Season with salt and black pepper. Serve the pasta in bowls, sprinkled with the bread crumbs.
PASTA WITH ANCHOVIES, GARLIC, LEMON, AND BREADCRUMBS ...
From thedailymeal.com
3.3/5 (10)Estimated Reading Time 1 minServings 2Calories 616 per serving
- Heat the oil in a large sauté pan slowly with the garlic and red pepper flakes, cooking over moderately low heat, about 1 minute. Don’t let the garlic burn (although I’m a fan of the bitter taste of burnt garlic, so I sometimes do).
- Add the anchovies and let them dissolve in the pan, about another minute or 2. Zest the lemon over the pan and add the juice from ½ of the lemon. Toss in the parsley. Now you’ve got your magic sauce. This is incredible stuff!
- Meanwhile, in a large pot of boiling, salted water, cook the noodles until al dente. Using tongs, transfer the pasta to the pan and toss well to coat. Season to taste with salt and pepper. Garnish with breadcrumbs and cheese, and serve immediately.
PASTA PUTTANESCA WITH ANCHOVIES, OLIVES, AND CAPERS
From unocasa.com
3/5 (2)Servings 6
- Fill a pot or saucepan with water, lightly salt it, then bring the water to a boil on the stovetop. Add the spaghetti pasta to the water and cook as per instructions for the type of pasta you are using. Allow the pasta to cook until it’s al dente.
- Meanwhile, add minced garlic, anchovy paste, crushed red pepper flakes, and a pinch of salt and pepper to a large skillet with oil. Heat the ingredients together for around 2 minutes, stirring constantly.
- Next, empty the can of tomatoes into a blender and puree until smooth. Mix the pureed tomatoes with the ingredients in the skillet, then add olives and capers to the mixture. Gently heat, and keep stirring.
- When the pasta is al dente (cook for around 2 minutes less than the stated cooking time), drain the spaghetti, then pour into the skillet to mix with the pasta sauce. Heat gently for a few more minutes.
GARLIC ANCHOVY PASTA | GIADZY
From giadzy.com
5/5 (2)Category MainAuthor Giada De LaurentiisCalories 495 per serving
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- In a 12-inch nonstick skillet, heat 1/4 cup of the extra-virgin oil over medium heat. Add the anchovy paste, red pepper flakes and garlic. Cook until aromatic, 2 minutes. Add the spinach and 3/4 teaspoon salt, and cook until wilted, about 3 minutes. Add the breadcrumbs and cook until lightly toasted, 2 to 3 minutes.
- In a large serving bowl, toss together the breadcrumb mixture, cooked pasta and half of the cheese. Add in the reserved pasta water, if needed, to loosen the pasta. Drizzle with the remaining 1/4 cup of olive oil and sprinkle with the remaining cheese, and serve.
EASY SICILIAN ANCHOVY SPAGHETTI RECIPE - SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine ItalianTotal Time 40 minsCategory Main CourseCalories 746 per serving
- If you are using Japanese panko breadcrumbs, give them a quick whizz in a blender to make them a little finer. So pour the panko in a clean blender. Blend for just a couple of seconds until the crumbs are smaller. Don't make them too fine.
- Add the (blended) breadcrumbs to the pan once the butter starts to foam a little. Season with a little pepper and salt.
- Stir well and let the breadcrumbs soak up the melted butter. Then stir the crumbs constantly for a couple of minutes until they are golden brown. Keep an eye on it or you risk burning the breadcrumbs.
ANCHOVY PASTA WITH CAPERS - POSH JOURNAL
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5/5 (1)Category Main DishCuisine ItalianCalories 657 per serving
- In a large pot, bring 2-3 quarts of water plus ½ tbsp of salt to a boil. Cook the spaghetti until al dente.
- In a skillet, bring the garlic and oil to a boil over low heat. Cook for about 2-3 minutes or until the garlic is golden in color. Remove the garlic from the oil, set aside.
- In the same skillet, stir in the anchovies, capers, and keep stirring for about 30 seconds on low heat. Add parsley, red chili pepper flakes (optional) and stir for a few seconds. Turn off the heat. Add pasta, and shredded parmesan cheese. Toss well to coat.
PASTA WITH GARLIC, ANCHOVY, AND BASIL | BEYOND KIMCHEE
From beyondkimchee.com
Reviews 2Category Main Course, NoodlesCuisine ItalianEstimated Reading Time 3 mins
- Bring a pot of water to bring. Add the salt and pasta. Cook the pasta according to the package direction.
- When the pasta is about to finish, heat olive oil in a skillet and add the garlic, anchovies, and chili flakes (if using) and cook until the anchovies dissolves, about 1 minute.
- Add the cooked pasta and the basil to the skillet and toss. Sprinkle with Parmesan cheese. Drizzle more olive oil if needed. Serve immediately.
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4.6/5 (8)Category Pasta, Quick, Summer, VegetarianServings 4Total Time 25 mins
- In the meanwhile, heat the olive oil in a frying pan and fry the garlic and anchovies for a minute before adding the parsley, chillies and lemon juice. Turn off the heat.
- Reserve 2 cups of the pastas cooking water and toss the drained pasta with the anchovy sauce. Add some of the reserved cooking water and stir to coat the pasta. If the pasta seems dry, add more of the cooking liquid.
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5/5 (1)Total Time 20 minsCategory MainsCalories 303 per serving
- Meanwhile, de-pit the olives and cut them in half. Slice the garlic cloves as thinly as possible and cut the sundried tomatoes into smaller pieces.
- Heat the olive oil in a pan, then add the contents of the anchovy tin, including the oil. Use a wooden spoon to help dissolve the anchovies. Then add the garlic to the pan and cook for about 3 minutes on medium heat.
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5/5 (1)Total Time 34 minsCategory DinnerCalories 619 per serving
- Finely chop/mince the onion, garlic, red chilies, kaffir lime leaves and parsley as indicated in the ‘Ingredients’ section. Wash and dry the baby spinach leaves and set aside.
- Cook the pasta 1-2 minutes shy of al-dente according to package instructions in a large pot (or use the same deep sauté pan you’ll use for the pasta dish) of boiling salted water. Reserve ½ cup of pasta water, then drain and set aside. (I like to run water over the pasta to prevent it from cooking further and sticking.)
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ANCHOVY AND GARLIC PASTA - ALL INFORMATION ABOUT HEALTHY ...
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ANCHOVY PASTA WITH GARLIC BREADCRUMBS RECIPE - FOOD NEWS
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