Tomato Anchovy Risotto With Crispy Crumbs Food

TOMATO AND ANCHOVY PASTA RECIPE BY TASTY

Tomato And Anchovy Pasta Recipe by Tasty image

Here's what you need: unsalted butter, anchovies, panko breadcrumbs, freshly grated parmigiano-reggiano cheese, extra virgin olive oil, garlic, red pepper flakes, cherry tomato, kosher salt, white wine, spaghetti, lemon zest

Provided by Rie McClenny

Categories Dinner

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon unsalted butter
10 anchovies, finely chopped, divided
½ cup panko breadcrumbs
½ cup freshly grated parmigiano-reggiano cheese
¼ cup extra virgin olive oil, plus 1 tablespoon, divided
6 cloves garlic, minced
½ teaspoon red pepper flakes
2 pt cherry tomato, halved
1 teaspoon kosher salt, plus more to taste
1 cup white wine
1 lb spaghetti, cooked al dente, 1/4 cup (60 ml) cooking water reserved
lemon zest, to taste

Steps:

Melt the butter in a large skillet over medium heat. Add 4 of the chopped anchovy filets and cook for 1 minute, until they begin to melt.
Add the panko bread crumbs and cook for 3 minutes, stirring frequently, until golden brown. Transfer the bread crumbs to a medium bowl and let cool to room temperature. Once cooled, toss with the Parmigiano-Reggiano cheese.
Heat ¼ cup (60 ml) of olive oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the remaining 6 anchovies and cook for 2 minutes, stirring frequently, until the anchovies begin to melt into the oil.
Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
Add the tomatoes and stir to coat in the oil. Season with 1 teaspoon of salt and cook for 5 minutes, or until the tomatoes just begin to soften.
Add the white wine and reduce the heat to low. Cook for 5 minutes, or until the sauce is reduced by half.
Add cooked pasta and reserved cooking water to the pot with the tomatoes and stir to combine. Cook for 1 minute, until the pasta is well coated and saucy. Drizzle with the remaining tablespoon of olive oil and season with salt. Toss to coat.
Serve the pasta topped with the anchovy bread crumbs and lemon zest
Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 109 grams, Fat 22 grams, Fiber 6 grams, Protein 25 grams, Sugar 10 grams

TOMATO & ANCHOVY RISOTTO WITH CRISPY CRUMBS

Tomato & anchovy risotto with crispy crumbs image

Use up budget storecupboard groceries in this simple Italian rice pot with basil and breadcrumb topping

Provided by Cassie Best

Categories Dinner, Main course

Time 40m

Number Of Ingredients 9

Ingredients

6 anchovy fillets in olive oil, drained, oil reserved
1 small red onion , chopped
2 garlic cloves , crushed
140g risotto rice
700ml hot chicken or vegetable stock
400g can cherry tomato
100g fresh white breadcrumb
small handful basil leaves (optional)
shaved parmesan , to serve

Steps:

Heat half the oil from the anchovies in a saucepan. Add the anchovy fillets and onion and cook for 5 mins to soften. Add the garlic and cook for 1 min more. Tip in the rice, stir to coat in the oil, then cook for 2 mins until the grains turn translucent.
Add the stock, a ladle at a time, making sure the liquid is absorbed before you add the next and stirring continuously while cooking. Once you've added half the stock, tip in the tomatoes.
Continue cooking and adding the stock until the rice is cooked but still has a little bite - the risotto should be oozy but not soupy. Season to taste, turn off the heat, put a lid on and leave for 5 mins.
Heat the remaining anchovy oil in a frying pan, add the breadcrumbs and toss until evenly golden. Serve the risotto in bowls with the crispy crumbs, basil leaves (if you like), and shaved Parmesan scattered on top.

Nutrition Facts : Calories 614 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.8 milligram of sodium

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