Linguine With Tomato Anchovy And Chile Food

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.

SPAGHETTI WITH TOMATO-ANCHOVY SAUCE

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.

LINGUINE WITH TOMATO, ANCHOVY, AND CHILE

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.

LINGUINE WITH ANCHOVY HOT PEPPERS

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.

LINGUINE WITH TOMATO-ANCHOVY SAUCE

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.

MARK BITTMAN'S PASTA WITH GARLIC, TOMATOES AND ANCHOVIES

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.