Linguine With Tomato Anchovy And Chile Food

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LINGUINE WITH TOMATO-ANCHOVY SAUCE



Linguine with Tomato-Anchovy Sauce image

Categories     Sauce     Tomato     Boil     Anchovy

Yield makes 4 to 6 servings

Number Of Ingredients 6

Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
4 to 6 anchovy fillets, with some of their oil
One 28-ounce can tomatoes, crushed or chopped and drained
1 pound linguine or other long pasta

Steps:

  • Bring a large pot of water to a boil and salt it. Put 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, add the tomatoes.
  • Turn the heat to medium-high and bring to a boil. Cook, stirring occasionally, until the mixture becomes saucy, about 15 minutes.
  • Cook the pasta until it is tender but firm. Season the sauce to taste and serve over the linguine.

LINGUINE WITH ANCHOVY AND WALNUTS



Linguine with Anchovy and Walnuts image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Salt
1 pound linguine
1/2 cup extra-virgin olive oil
1 teaspoon Calabrian chile paste, or more if desired
1/2 teaspoon colatura di alici di Cetara or fish sauce
1 anchovy fillet, finely chopped
1 cup freshly grated Parmigiano-Reggiano
1 cup baby arugula, roughly chopped or torn
1/2 cup mint leaves, roughly chopped or torn
1/2 cup walnuts, toasted and chopped

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 ANCHOVY HOT PEPPERS



Linguine with Anchovy Hot Peppers image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound linguine
1 cup olive oil
4 cloves garlic, minced
6 anchovy fillets
5 hot cherry peppers, seeded and sliced
1 tablespoon chopped parsley
Salt and pepper, to taste

Steps:

  • Cook linguine in a large pot with salted water until al dente. While pasta is cooking, heat oil in a medium saute pan. Add garlic, anchovy, and cherry peppers. Saute until garlic is golden brown. Remove from heat.
  • Drain pasta, saving about 1/2 cup of the water. Add pasta back into pot. Place over medium heat. Add garlic mixture and the reserved water. Mix well over heat for 1 minute. Remove and place in a bowl. Sprinkle with parsley and salt and pepper, to taste.

GARLIC ANCHOVY LINGUINE



Garlic Anchovy Linguine image

This is a fabulous recipe for a light and flavorful pasta dish that's full of veggies. The mixture of anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick. This recipe can handle as much garlic as you like, so push it to the limit.

Provided by Rachel

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 13

6 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
¾ cup finely chopped broccoli florets
½ cup sliced mushrooms
6 ounces anchovy fillets, chopped
1 cup water
¼ cup chopped green onions
½ cup diced tomatoes
2 tablespoons finely chopped fresh parsley
1 teaspoon extra-virgin olive oil
1 (16 ounce) package linguine pasta
1 ½ tablespoons crushed red pepper flakes
1 pinch black pepper

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.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 58.6 g, Cholesterol 24.1 mg, Fat 19.3 g, Fiber 3.9 g, Protein 19.3 g, SaturatedFat 3.1 g, Sodium 1052.2 mg, Sugar 3.5 g

LINGUINE WITH TOMATO, ANCHOVY, AND CHILE



Linguine With Tomato, Anchovy, and Chile image

Make and share this Linguine With Tomato, Anchovy, and Chile recipe from Food.com.

Provided by zeldaz51

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb dried linguine
2 -3 tablespoons olive oil, for frying and drizzling
2 -3 garlic cloves, finely chopped
1 dried red chili, seeded and crumbled (I use an arbol, but use a hotter type if you like)
1 (2 ounce) can anchovies packed in oil, drained and finely chopped
8 ounces pitted black olives, roughly chopped
3 tablespoons capers, drained and rinsed
1 (15 ounce) can muir glen fire-roasted tomatoes
basil leaves

Steps:

  • Cook the pasta in boiling, salted water until al dente, according to packet instructions.
  • Meanwhile, heat a wide high-sided frying pan or sauté pan over a medium heat and add some olive oil. Fry the garlic, chile and anchovies for 1-2 minutes until the garlic is aromatic and the anchovies are beginning to melt into the oil.
  • Add the olives, capers and tomatoes to the pan and stir over a medium heat for 2 or 3 minutes.
  • Drain the pasta and toss in to the pan with the sauce. Taste and adjust the seasoning as necessary (you probably won't need any salt because of the saltiness of the anchovies, olives and capers).
  • Serve drizzled with a little olive oil and garnished with basil leaves.

Nutrition Facts : Calories 597.7, Fat 15.9, SaturatedFat 2.3, Cholesterol 9.6, Sodium 1180.9, Carbohydrate 94.7, Fiber 6.9, Sugar 6.2, Protein 19.9

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