Pasta With Anchovy Sauce Food

PASTA WITH VODKA SAUCE AND SHRIMP

Steps:

• Place a large pot of water on the stove for pasta. Also put up a deep skillet for sauce and a nonstick skillet for shrimp.
• Gather your ingredients.
• Peel and finely chop the onion.
• In a large deep skillet, heat EVOO, a turn of the pan. Add 2 tablespoons butter and when it foams add the onions. Stir to soften while you peel and chop the garlic. Add 2 cloves of chopped garlic to onions and season with salt. Stir in 1/2 teaspoon of chili paste or about 1/4 teaspoon of red pepper flakes. Add vodka and reduce by half, 2 to 3 minutes. Add tomatoes and tear in a few leaves of basil. Reduce heat and simmer sauce, 10 minutes.
• Season pasta water with a fat tablespoon of salt, add penne and cook 1 minute less than package directions, about 8 minutes. Have a mug or measuring cup on hand.
• Add shrimp to a medium bowl and toss with remaining garlic. Thinly slice a lemon and toss with shrimp.
• In the second skillet, heat EVOO, 2 turns of the pan, over medium-high and melt in 2 tablespoons butter. Add the shrimp mixture and toss 2 to 3 minutes; shrimp should be pink and opaque. Add a splash of Pernod or vermouth, the remaining red pepper flakes, a little salt and parsley; toss. Turn off heat.
• Add cream to sauce and stir. Add shrimp to sauce, bring back to a bubble and turn off heat.
• Reserve about 1/2 cup of starchy salty water and drain pasta or transfer to sauce with a spider. Toss pasta with sauce and grated cheese, using water to loosen as necessary.
• Transfer pasta to large serving bowl or to individual shallow bowls to serve.

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.

SICILIAN ANCHOVY PASTA

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.**.

ANCHOVY-OLIVE PASTA SAUCE

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.

PASTA WITH ANCHOVY SAUCE

Steps:

• Place a large pot of salted water for pasta over high heat. Place a large, heavy-based pan over medium heat and add olive oil. Toss in onions, reduce heat to low, and sauté until soft, about 10 minutes.
• Add anchovies to onions and stir. Mix in butter and 1 tablespoon water. Gradually stir in milk. Remove from heat.
• Cook pasta to taste, reserve 1/2 cup cooking water and drain. Add pasta to anchovy sauce. Mix in a bit of cooking water. Add 2/3 of parsley and toss. Place pasta in bowls, garnish with parsley and serve.

ANGEL HAIR PASTA WITH ANCHOVY SAUCE

Steps:

• Heat oil in a small saucepan over medium low heat, add garlic and cook about 30 seconds.
• Add anchovies along with the oil in the can, stir, cook 2 minutes (they will dissolve).
• Season with pepper to taste and pour over pasta and toss.
• Top with freshly grated Parmesan cheese.

PASTA WITH A ANCHOVY, SPINACH AND PINE NUT SAUCE

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.

PROVENCAL PASTA WITH BASIL AND ANCHOVY

Steps:

• Bring a large pot of generously salted water to a full boil and add the pastam cooking tll al dente (for penne, about 12 minutes).
• On a cutting board, sprinkle the crushed garlic cloves with the salt and pepper.
• Using the back of a fork, mash the garlic into a paste.
• Add the anchovies and keep mashing.
• Scrape the paste into a mortar, add the basil, and begin pounding with a wooden pestle until the mixture resembles a puree.
• Now, add the oil slowly, pounding all the while with your pestle.
• Note: You can do this in a blender or food processor, but purists (like myself) will tell you that the pistou will not taste or look the same if the basil is chopped with a blade.
• When your pasta is ready, place your serving bowl (heat-proof)in the sink.
• Drain your pasta, allowing the pasta water to warm your serving bowl.
• Place the pasta in the bowl, add the pistou and toss well.
• Serve accompanied by freshly grated parmesan cheese.

PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE

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.