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.
LINGUINE WITH ANCHOVY AND WALNUTS
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
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.
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 PUTTANESCA ( THE MADAME'S PASTA )
I would rather have a plate of this over spaghetti any day. In the absence of a tomato sauce... the flavors really stand out. This dish originated in the red light districts of Italy when the ladies of the night needed a quick and cheap meal after a long nights work "at the office."
Provided by Pot Scrubber
Categories Spaghetti
Time 45m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Sauté onions, garlic, and pepper flakes in the olive oil for about two minutes until fragrant.
- Add tomatoes and half of their juices, sugar, wine, fresh parsley, olives, capers, anchovy paste,(or anchovies)and Italian seasoning.
- Bring to a boil and simmer about 25 minutes, stirring occasionally, and adding more reserved juice if it becomes dry. Break up large chunks of tomatoes but please leave a chunky consistency, we're NOT making spaghetti!
- While this is simmering, prepare spaghetti until done and drain.
- Sauce should be ready now so combine pasta and sauce and toss well.
- Top with parmesan cheese and fresh basil.
Nutrition Facts : Calories 782.5, Fat 31.5, SaturatedFat 4.4, Sodium 348.1, Carbohydrate 100.5, Fiber 7.8, Sugar 10.5, Protein 17.9
ANCHOVY PASTE
This is a tasty take on the Classic British Gentleman's Relish as a perky canapé topping. Great for perking up sandwiches or scrambled eggs on toast too!
Provided by English_Rose
Categories Spreads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Using a mortar and pestle, pound the anchovies and butter until they resemble a smooth paste. You could also use a food processor.
- Stir in the breadcrumbs, spices and pepper and spoon the paste into a large ramekin. Cover and chill before serving.
Nutrition Facts : Calories 201.3, Fat 18.3, SaturatedFat 10.4, Cholesterol 66.2, Sodium 1215.8, Carbohydrate 0.5, Sugar 0.1, Protein 8.9
PASTA WITH A ANCHOVY, SPINACH AND PINE NUT SAUCE
This recipe actually originated from a collaboration between my girlfriend (who lives in Italy) and myself one night. She was visiting, and after spending the day at the beach we were starving. Well, other than a few pantry items, a couple of slices of a baguette, 1 fresh tomato and not much else this was the end result. We came up with this amazing angel hair pasta, frozen spinach, pine nuts (yes, I always have them in the freezer), of course some parmesan, and lastly anchovies (yes, I keep those too, I add them to many sauces). Well we made this pasta which was great, grilled the baguette and broiled the tomato slices with nothing more than a little balsamic, olive oil, s/p and fresh basil. Dinner was amazing and so was this pasta. Now this is a light pasta dish, but has so much flavor. I actually like to serve this as a side dish sometimes if you don't want to serve it as a main dish. It is great as a side with grilled fish like, Halibut, Cod, Tilapia or even grilled scallops. I like use a lemon, olive oil, salt and pepper marinade for the seafood to keep it simple which goes well with the pasta. Give it a try, I know you will really enjoy it. I never really liked anchovies until I tried them toasted or sauteed - they get nutty and sweet. This is literally a 20 minute great dish and serves 4 for a pretty good price. As I said, some fresh tomatoes, grilled bread and dinner in a hurry for family or friends.
Provided by SarasotaCook
Categories < 30 Mins
Time 20m
Yield 4 Plate Servings, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Spinach -- Just thaw and squeeze dry and set to the side. It will take only a couple of minutes to heat up in the sauce.
- Pasta -- Again, takes just minutes for Angel Hair pasta to cook so make sure you sauce is done or at least started. This dish only takes minutes.
- For the pasta cook according to directions - a large pot of salted water. when done, drain and set to the side to keep warm.
- Sauce -- In a large saute pan, add the oil and and bring to a medium high heat. Add the pine nuts and toast until golden brown. They will only take a minute and stir often. Remove to a paper towel to let them drain. Then add the garlic and shallot and cook two minutes until they start to get golden brown, add the anchovies and cook another minute. Add the spinach breaking it up as you add it to the pan along with the butter and cook 2-3 minutes.
- Pine Nuts -- I take about 1/2 or a little less and break them up a bit. You can just use the back of a fork or you can put them in a baggie and just hit them with the bottom of a pan or bowl to slightly crush them. You just want to break them up a bit.
- Finishing -- Pasta should be done and drained. Simply add the pasta to the sauce pan along with the pine nuts, lemon juice and zest and toss well.
- Garnish with fresh grated parmesan. Literally a 20 minute dish and absolutely delish! And if you think you didn't like anchovies, you will.
Nutrition Facts : Calories 753.6, Fat 32.7, SaturatedFat 8.4, Cholesterol 29.7, Sodium 483, Carbohydrate 94, Fiber 8.2, Sugar 4.4, Protein 24.1
SICILIAN ANCHOVY PASTA
An old italian showed me this, don't know if it's true sicilian, but it sure is easy and good if you like anchovies. This is how he cooked it, I love this version just as it is.
Provided by Cocinero
Categories Spaghetti
Time 22m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- I dont remember how big the anchovy cans are, but they are those little oblong cans twith the fillets in olive oil.
- Cook pasta, open the anchovy cans and use the olive oil in them to coat the pasta so it doesnt stick together. set aside.
- Add more olive oil to a skillet, enough to coat all the pasta well later on. (Not much since it is already coated).
- Saute the garlic and onions in the olive oil.
- Add the chopped ahchovies and a good bit of pepper. (a lot of black pepper is good in this).
- Pour the mixture over pasta and mix well to coat all the pasta, serve as it is with no cheese or other toppings.
- **If you add fresh chopped basil and a touch of lemon juice, it completely changes the dish. I like both of them.**.
Nutrition Facts : Calories 701.2, Fat 8.1, SaturatedFat 1.8, Cholesterol 51, Sodium 2209.3, Carbohydrate 116.2, Fiber 5.2, Sugar 3.7, Protein 37.4
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
ANCHOVY-OLIVE PASTA SAUCE
Yields about 4 cups sauce, enough for 1 pound cooked pasta. The dish may be accompanied by grated Parmesan cheese
Provided by MsPia
Categories Sauces
Time 30m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan combine olive oil and anchovies.
- Cook over medium heat, stirring to mash anchovies, 3 to 5 minutes.
- Add garlic and onion and cook until tender, 5 minutes or so.
- Stir in remaining ingredients and simmer, uncovered, 15 minutes.
Nutrition Facts : Calories 391.1, Fat 20.4, SaturatedFat 2.9, Cholesterol 9.6, Sodium 1241.1, Carbohydrate 22.5, Fiber 5.3, Sugar 10.7, Protein 7.1
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ANCHOVY PASTA WITH GARLIC AND PARSLEY - SAVORY SIMPLE
From savorysimple.net
5/5 (12)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).
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