Spaghetti With Truffle Oil Garlic And Anchovies Food

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.

SPAGHETTI AIOLI WITH ANCHOVIES & GARLIC (SPAGHETTI AGLIO E O

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.

SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES

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 TRUFFLE OIL, GARLIC AND ANCHOVIES

Steps:

• Heat oil in a small saucepan, and saute garlic for 1 minute, or until it just begins to turn yellow. Add anchovies, and cook, stirring, for another 30 seconds. Cook spaghetti in boiling salted water until al dente, then drain, and toss in a heated bowl with the hot oil and the parsley, until well mixed. Add more truffle oil to taste, if desired.

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

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.

AMALFI LEMON, CHILLI & ANCHOVY SPAGHETTI

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.

SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES

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.

MARK BITTMAN'S PASTA WITH GARLIC, TOMATOES AND ANCHOVIES

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.

SPAGHETTI WITH GARLIC, OIL AND ANCHOVIES

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.

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER

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.

SPAGHETTI WITH TRUFFLE OIL, GARLIC AND ROSEMARY

Steps:

• Saute onion-garlic and rosemary in olive oil. Make sure onion is golden-and garlic is not burnt.
• Boil spaghetti in 3 quarts salted water with a touch of milk in the water, as well as a tablespoon of oil.
• When al dente, drain pasta, toss with onion, garlic and rosemary.
• Add parmesan and toss again.
• Drizzle the truffle oil on top of each individual serving. (Ok, now I'm drooling. Must hide this fact from guests.).
• Garnish with fresh chopped rosemary--just a pinch.