PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE
Here's a delightfully simple yet deeply flavorful Sicilian-style pasta sauce from Paula Wolfert, the prolific Mediterranean cookbook author. As you wait for your pasta to cook, sauté a garlic clove in a good bit of olive oil, then discard the clove. Toss in two cans of anchovy fillets and mash them with the back of your spoon until they dissolve into a fragrant sauce. Drain the pasta, then combine it with the anchovy sauce and serve. Sprinkle with chopped fresh parsley for color and toasted bread crumbs for crunch. If you're serving this as a main course, double the recipe, for four generous servings.
Provided by Paula Wolfert
Categories dinner, easy, quick, pastas, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 7
Steps:
- Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
- Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 23 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 1290 milligrams, Sugar 2 grams
SPAGHETTI WITH SMOKED ANCHOVIES, CHILLI BREADCRUMBS & FRIED EGG
Try Diana Henry's ultimate storecupboard supper - combine smoked anchovies and garlicky chilli breadcrumbs with spaghetti, and top with a fried egg
Provided by Diana Henry
Categories Dinner, Lunch, Pasta, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Cook the spaghetti in a large, lightly salted pan of boiling water for about 8 mins until al dente.
- Meanwhile, heat 1½ tbsp of the oil in a frying pan. Fry the breadcrumbs over a medium heat along with the garlic and chilli flakes, stirring, until the breadcrumbs are golden and crunchy. Stir in the parsley, transfer to a bowl and set aside.
- Wipe the pan clean, then heat another 1½ tbsp of the oil in the pan. Fry the eggs, spooning the hot oil over the eggs as they fry, until cooked to your liking.
- Drain the pasta, reserving a little of the cooking water. Toss with most of the fried breadcrumbs, the remaining oil, a splash of the reserved cooking water and the anchovies. Divide the spaghetti between four bowls, top each with a fried egg and sprinkle over some freshly ground pepper and any remaining breadcrumbs.
Nutrition Facts : Calories 581 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium
SPAGHETTI WITH ANCHOVIES AND BREAD CRUMBS (SPAGHETTI CON ACCIUGHE E MOLLICA)
Steps:
- 1. If using salt-packed anchovies, rinse them under cold water. With your fingers, pry them open along the back and lift out backbone to yield 2 fillets. Rinse fillets again to remove any fine bones; pat dry on paper towels. If using anchovy fillets in olive oil, lift out of jar or tin, leaving oil behind (no need to rinse oil-packed fillets). Finely chop 6 fillets; set aside. Cut remaining 5 fillets into 4-5 pieces each; set aside. 2. In a 8-qt pot, bring 5 qts. well-salted water to a boil over high heat. Add pasta and cook, stirring occasionally, until tender to the bite, about 10 mins. 3. Meanwhile, put olive oil, garlic, finely chopped anchovies, and chilies in a deep 12-in. frying pan (with at least 2-in. sides) or wide pot and cook over low heat, stirring, until anchovies dissolve. Stir in parsley and remaining anchovies; turn off heat. 4. When pasta is almost done, set aside. 1 cup of the cooking water, then drain pasta and transfer to pan of anchovy sauce. Toss quickly until all the strands are well coated. Add some reserved cooking water if pasta seems dry. Set aside 2 tbsp. of bread crumbs, then add remainder to pasta and toss again. 5. Divide pasta among 8 warm bowls and sprinkle each serving with some reserved bread crumbs. Serve immediately.
SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES
This is a take on a classic dish from Southern Italy that tosses pasta with toasted, seasoned bread crumbs called pangrattatto. In this version, the bread crumbs are sautéed in olive oil with garlic and anchovies until golden and crisp, and the pasta is coated with egg yolks, hot sauce and Asian fish sauce for creaminess and depth. You can make the bread crumbs up to 3 hours ahead; longer than that and you risk letting them go soggy. Use good-quality bread crumbs here, either homemade or purchased from a bakery. The next best choice is panko, Japanese bread crumbs that you can find in large supermarkets. If you have any of the pangrattatto mixture left over, store it in the refrigerator and give it a brief sauté to revive it before using.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
- In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 19 grams, Carbohydrate 107 grams, Fat 24 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 5 grams
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- If using salt-packed anchovies, rinse them under cold water. With your fingers, pry them open along the back and lift out backbone to yield 2 fillets. Rinse fillets again to remove any fine bones; pat dry on paper towels. If using anchovy fillets in olive oil, lift out of jar or tin, leaving oil behind (no need to rinse oil-packed fillets). Finely chop 6 fillets; set aside. Cut remaining 6 fillets into 4 or 5 pieces each; set aside.
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