SPAGHETTI AIOLI WITH ANCHOVIES & GARLIC (SPAGHETTI AGLIO E O
Hearty & Rustic Italian Pasta Dish... Always reminds me of Christmas Eve as growing up we did the traditional Italian "Feast of the Seven Fishes" NO MEAT Family Holiday Dinner. This was always a staple at that meal at my Grandparents House. This is also a quick recipe for a Friday during Lent. It goes great served with a Ceasar Salad & Garlic Bread!
Provided by BlondieItaliana
Categories Spaghetti
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil water for pasta.
- Meanwhile, saute' garlic, oil, & garlic powder in saucepan over low-medium heat (must not burn the garlic or it is ruined as the taste goes bad & you have to start from scratch).
- Set aside 4-5 anchovies and cut them into small pieces, reserve those for last step.
- Take remaining anchovies in can & add them to garlic & oil saute' and break them into pieces as you stir them into pan. Stir frequently. Add dash of salt to taste.
- Cook pasta as directed. Drain. Put into large pasta bowl. Add oil/garlic/anchovy mix as well as reserved anchovy pieces. Toss together & serve immediately.
Nutrition Facts : Calories 634.2, Fat 38.6, SaturatedFat 5.5, Cholesterol 12.1, Sodium 565.4, Carbohydrate 57.6, Fiber 2.5, Sugar 2.1, Protein 14.2
SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES
Make and share this Spaghetti With Olive Oil, Garlic and Anchovies recipe from Food.com.
Provided by Oolala
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in heavy medium skillet over low heat.
- Add garlic and cook 2 minutes; add anchovies and cook until garlic just begins to color, about 3 minutes.
- Meanwhile, cook spaghetti in a large pot of boiling, salted water, until tender but still firm to bite, stirring occasionally.
- Drain well.
- Return spaghetti to pot and add the anchovy mixture and lemon juice and toss to coat.
- Season with salt and pepper to taste and sprinkle with parsley.
- Add Parmesan to taste.
Nutrition Facts : Calories 730.7, Fat 31.5, SaturatedFat 4.7, Cholesterol 24.1, Sodium 1047.2, Carbohydrate 87.3, Fiber 3.8, Sugar 2.1, Protein 23.4
SPAGHETTI WITH GARLIC, OIL AND ANCHOVIES
Recipe from the Washington Post. Good olive oil and good anchovies are essential to this recipe. Fortunately, tney are not as expensive or hard to find as they used to be. Use a high-quality imported brand of Italian or Spanish anchovy fillets in olive oil. Prep & cook time are estimates; it can all be done in the time it takes to boil the water and cook the pasta.
Provided by Bolistoli
Categories European
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a rolling boil over high heat, then salt the water generously.
- Add the pasta, stir to separate the noodles and cook according to the package directions (until al dente).
- Meanwhile, heat the oil and garlic in a large skillet over medium-low heat for 1 to 2 minutes, or until the garlic is fragrant but not browned.
- Add the anchovies and their oil (about 2 tablespoons) and use a fork to mash them up a bit, though there should still be some distinguishable pieces.
- Stir in the tomato paste and chili pepper to form a sauce.
- Cook for another minute or two, or until all of the ingredients are well blended.
- Turn off the heat and cover to keep warm.
- Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.
- Transfer the pasta to the skillet; gently toss the pasta and sauce until thoroughly combined.
- Add a splash or two of the cooking water as needed to loosen the sauce and prevent the spaghetti strands from becoming sticky.
- Transfer the dressed pasta to warmed individual shallow bowls; serve immediately.
Nutrition Facts : Calories 378.8, Fat 10.7, SaturatedFat 1.6, Cholesterol 4.5, Sodium 222.3, Carbohydrate 58.1, Fiber 2.7, Sugar 2.8, Protein 11.8
SPAGHETTI AGLIO E OLIO
Steps:
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
- Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
- While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
- Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.
SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES
Categories Fish Garlic Pasta Quick & Easy Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 8
Steps:
- Heat oil in heavy small skillet over low heat. Add garlic and cook 2 minutes. Add anchovies and cook until garlic just begins to color, 3 minutes.
- Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot. Add oil mixture and lemon juice and toss to coat. Season with pepper. Divide between plates. Sprinkle generously with parsley. Serve, passing Parmesan separately if desired.
SPAGHETTI WITH WALNUTS AND ANCHOVIES
This is a pared-down version of a recipe that I came across in Nancy Jenkins's informative book on Southern Italian food, "Cucina del Sole." The dish is traditionally part of a meatless Christmas Eve dinner. If you can find freshly harvested walnuts, they'll make this pasta even better.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 20m
Yield Serves four
Number Of Ingredients 8
Steps:
- Begin heating a large pot of water over high heat. Meanwhile, lightly toast the walnuts on a baking sheet in a 375-degree oven for just a few minutes until fragrant, or in a pan over medium-high heat, stirring constantly. When the walnuts smell like they're beginning to toast, remove them from the heat and transfer to a clean dish towel. Wrap them in the towel, and rub between your hands to remove some of the papery shells. Chop the nuts medium-fine, and set aside.
- In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic. Cook, stirring, until it begins to sizzle, and add the anchovies. Cook, mashing the anchovies with the back of your spoon or with a fork, for about 30 seconds until they begin to fall apart and melt into the oil. Add the walnuts, stir together for about a minute and remove from the heat.
- When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the timing recommendations on the package but checking about a minute before the indicated time. When the pasta is almost done, add 1/4 cup of the pasta water to the pan with the walnuts and anchovies, and reheat over medium heat.
- When the pasta is ready, drain and toss with the walnut and anchovy mixture. Add the parsley, adjust salt if necessary and add pepper. Serve, passing the pecorino at the table.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 20 grams, Carbohydrate 67 grams, Fat 24 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 155 milligrams, Sugar 3 grams
PANTRY PASTA WITH GARLIC, ANCHOVIES, AND PARMESAN
This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't mean there aren't techniques. They're the same ones that go into every restaurant pasta you've ever loved: Salt the boiling water; cook the pasta al dente; create a silky sauce that marries pasta water, Parmesan, olive oil, and butter.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Anchovy Garlic Quick & Easy Parmesan Parsley Lemon
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Meanwhile, cook garlic and 1/4 cup oil in a large heavy pot over medium heat, stirring occasionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute.
- Add 1 1/4 cups pasta cooking liquid along with 1 cup Parmesan to pot with anchovies and garlic and cook, stirring, until cheese is melted, about 1 minute. Using tongs, add pasta to pot, then add butter and lots of black pepper. Cook, tossing energetically and adding more cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat; add parsley, lemon zest, and lemon juice.
- Divide pasta among bowls; drizzle with oil and top with more Parmesan.
PASTA WITH OLIVE OIL AND GARLIC
This is a fast & economical dish. It is very good. Even when my children & grandchildren were small, they all loved it!! It's an Italian dish that has been around for a very long time.
Provided by Pat McCardle
Categories One Dish Meal
Time 20m
Yield 6-8 cups, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a brisk boil.
- Add salt.
- Add the spaghetti, following directions on the box.
- Meanwhile, heat the oil in a small pan.
- Slice the garlic thinly and add it to the oil.
- remove the pan from the heat when the garlic turns a pale golden color (do not brown the garlic).
- Add the parsley, salt and pepper.
- Reserve 1/2-3/4 cup pasta water.
- Drain pasta & stir in the oil.
- Add the water if you think the mixture is too dry.
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
QUICK ANCHOVY AND GARLIC SAUCE
Yum Yum if you like anchovies. Salty, creamy, buttery, garlicky, luscious and easy. 2 entree servings or 4 appetizer servings
Provided by mandabears
Categories European
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- 1/2 pound pasta for 2 generous servings.
- Prepare the sauce while the pasta water is boiling.
- I like to use vermicelli.
- In a small skillet melt the butter.
- Add minced garlic.
- Cook until golden brown until it smells toasted.
- Do not let it scorch or it will taste bitter.
- When the garlic is golden brown, add the entire can of anchovies, including oil and the 3 tablespoons of olive oil.
- Cook and stir until the anchovies dissolve.
- If the pasta is not cooked yet, turn off the heat.
- When the pasta is cooked, finish the sauce.
- Add light cream to the sauce, and cook until it comes to a rolling boil.
- Pour over the well drained pasta and toss vigorously.
- Serve with parmesan cheese.
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.
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
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