Mark Bittmans Pasta With Garlic Tomatoes And Anchovies Food

FAST TOMATO SAUCE WITH ANCHOVIES

Fast Tomato Sauce With Anchovies image

Despite their reputation, anchovies are not overpowering, at least once cooked. Used with garlic as the start of a fast pasta sauce, they dissolve almost instantly and add a mysteriously meaty complexity that makes the sauce seem as if it had simmered for hours. Tossed with linguine and arugula, they make a simple dish sophisticated. If you're feeding a crowd, it doubles or triples beautifully.

Provided by Mark Bittman

Categories dinner, main course

Time 30m

Yield enough for 1 pound of pasta, about 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
4 to 6 anchovy fillets, with some of their oil
1 28-ounce can tomatoes, crushed or chopped and drained of their juice
Salt and fresh-ground black pepper

Steps:

Put the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies, and stir. When the garlic sizzles and the anchovies break up, add the tomatoes.
Turn heat to medium-high, and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes. Season to taste, and serve with spaghetti or other long pasta. Grated pecorino Romano cheese goes well with this sauce.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 5 grams

MARK BITTMAN'S PASTA WITH GARLIC, TOMATOES AND ANCHOVIES

Mark Bittman's Pasta With Garlic, Tomatoes and Anchovies image

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

Ingredients

salt
1/4 cup extra virgin olive oil
10 garlic cloves, peeled
2 -3 dried chilies (optional) or 1 1/2 teaspoons chili pepper flakes (optional)
20 anchovy fillets, approximately
2 cups halved cherry tomatoes
fresh ground black pepper
1 lb cut pasta (bittman recommends penne but I prefer something with more to it, like cavatelli or gemelli)
chopped fresh parsley leaves (to garnish)
grated parmesan cheese (to garnish)

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

PASTA WITH ANCHOVIES AND TOMATOES

Pasta with Anchovies and Tomatoes image

Provided by Barbara Wichman Nowak

Categories Fish Pasta Tomato Quick & Easy Vinegar Basil Prosciutto Capers Simmer Gourmet Tennessee

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 pound bowtie-shaped pasta (farfalle)
3/4 cup finely chopped onion
1 garlic clove, minced
2 tablespoons olive oil
a 2-ounce can flat anchovy fillets, drained and minced
a 28- to 32-ounce can tomatoes, drained, reserving juice, and chopped
1 tablespoon balsamic vinegar
1/2 teaspoon dried hot red pepper flakes
2 tablespoons drained capers, chopped
2 ounces thinly sliced prosciutto, chopped (about 1/2 cup)
1/4 cup finely chopped fresh basil or parsley leaves (wash and dry before chopping), or to taste
Accompaniment: freshly grated Parmesan

Steps:

In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
In a large skillet cook onion and garlic in oil over moderately low heat, stirring, until onion is softened. Add anchovies and cook, stirring, 1 minute. Add tomatoes with reserved juice, vinegar, and red pepper flakes and cook, stirring occasionally, until slightly thickened. Add capers, prosciutto, basil or parsley, and salt and pepper to taste and keep warm.
Cook pasta in boiling water until al dente and drain in a colander. In a large bowl toss pasta with sauce and serve with Parmesan.

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