Linguine With Anchovy Hot Peppers Food

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER

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.

RED PEPPER & ANCHOVY SPAGHETTI

Steps:

• Bring a large pan of salted water to the boil, then stir in the spaghetti. Cook for 1 min less than the pack instructions. Tip the oil, garlic, anchovies and chilli flakes into another saucepan or a high-sided frying pan set over a medium heat. Cook for about 1 min, until the oil is hot and the garlic has started to sizzle slightly.
• Add the roasted peppers and tomato purée. Stir well. Continue to cook the anchovy and pepper mixture until the spaghetti is ready, adding a ladleful of the pasta cooking water as it cooks to loosen it and make a sauce.
• When the spaghetti is ready, use tongs to transfer it directly from its cooking water to the sauce, adding a little more of the water to loosen if needed. Cook the spaghetti in the sauce for 30 seconds, tossing to coat, then remove from the heat and toss through the basil. Serve straightaway, drizzled with a little olive oil.

GARLICKY LINGUINE WITH CABBAGE & ANCHOVY

Steps:

• Cook the linguine in a large pan of boiling, salted water following pack instructions, adding the cabbage for the final 4 mins of cooking time.
• Meanwhile, heat the oil in a very small saucepan and gently cook the garlic. As soon as it starts to turn golden, lift out with a fork and set aside - it's very important that the garlic does not brown or it will spoil the flavour of the oil.
• Add the anchovies and their oil, and cook for 1-2 mins, mashing with a fork. Add about 150ml of hot water (take a ladle or two from the pasta pan) and simmer very gently until the pasta is ready.
• To make the crumbs, heat the oil in a large pan and cook the bread and parsley, stirring frequently, for 5 mins until crisp and golden. Mix in the cheese.
• Drain the pasta quite lightly and return to the pan. Add the anchovy sauce, garlic, chilli and plenty of black pepper. Toss well to combine, then divide between bowls, scatter with the hot crumbs and serve.

GARLIC ANCHOVY LINGUINE

Steps:

• Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
• While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

LINGUINE WITH ANCHOVY AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water and drain well.
• In a large bowl, whisk together the olive oil, chile paste, anchovy juice and anchovy fillet.
• Add the pasta, top with the grated cheese and toss well, adding enough reserved pasta water to create a sauce. Add the arugula, mint and walnuts, and toss well.

LINGUINE WITH PEPPERS AND SAUSAGE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• While the pasta is cooking, prepare the sauce. Saute sausages in a heavy skillet over medium high heat until light brown, breaking up clumps with back of spoon. Add peppers, onion, and garlic; saute until tender. Add wine and simmer until liquid is slightly reduced, about 6 minutes.
• Drain pasta, and add to the skillet. Toss to combine. Add cheese, and toss to blend. Serve.

SPAGHETTI WITH GARLIC, OIL AND HOT RED PEPPERS

Steps:

• Bring 5 to 6 quarts water to rolling boil.
• Peel garlic cloves, removing green sprout at center, if necessary, and chop coarsely. In pan large enough to hold all the drained pasta, cook garlic in oil very gently over medium-low heat. Cook just until garlic softens and starts to turn golden. Do not brown.
• Add at least 2 tablespoons salt to vigorously boiling water. Add spaghetti, stirring.
• If using anchovies, add them to oil and garlic. Cook briefly, mashing anchovy pieces into oil with fork. Stir in chili pepper and half of the parsley, and carefully add a ladleful of the pasta cooking water. Let simmer, and reduce slightly while pasta finishes cooking.
• Start testing pasta after it has cooked for 4 minutes. When it is still a little chewy in the center, drain and add it to pan with sauce. Turn heat up slightly, and cook, mixing pasta and sauce together well for 1 to 2 minutes, or until pasta is done to taste. Turn pasta into preheated serving bowl, sprinkle with remaining minced parsley, and serve immediately.