Tomato And Anchovy Sauce Food

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.

FAST TOMATO SAUCE WITH ANCHOVIES

Steps:

• Put the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies, and stir. When the garlic sizzles and the anchovies break up, add the tomatoes.
• Turn heat to medium-high, and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes. Season to taste, and serve with spaghetti or other long pasta. Grated pecorino Romano cheese goes well with this sauce.

CHERRY-TOMATO & ANCHOVY SAUCE

Steps:

• On a rimmed baking sheet, toss together olive oil, anchovy paste, and cherry tomatoes. Roast at 450 degrees until tomatoes burst. Toss with pasta; garnish with basil and ground pepper.

ROASTED PEPPERS WITH TOMATOES & ANCHOVIES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
• Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

TOMATOES WITH BASIL AND ANCHOVIES

Steps:

• Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Whisk in 3 tablespoons olive oil. Season with salt and pepper.
• Put anchovies in a small bowl and cover with milk. Leave for 5 minutes, then carefully rinse with water and blot with paper towels. (Alternatively, skip the milk and simply rinse anchovies with water and blot.) Transfer to a small plate and drizzle with 1 tablespoon olive oil.
• About 5 or 10 minutes before serving, place tomatoes in a large, deep platter or low-sided serving bowl. Season generously with salt and pepper, then add vinaigrette and toss gently to coat.
• Just before serving, add the basil leaves and toss gently. Garnish with anchovy fillets and a sprinkling of crushed red pepper, if desired.

TOMATO AND ANCHOVY SAUCE

Steps:

• Prepare the tomatoes under directions, "To Prepare Tomatoes for Cooking". Set aside.
• Put the oil and garlic into a 12 inch sauté pan or Dutch oven. Turn the heat to medium low. Cook until the garlic turn a pale gold. Proceed.
• Add the anchovy, some salt, a liberal use of pepper, and some red pepper flakes. Cook, mashing the anchovy as nessecary, until rather dissolved, then stir in the tomatoes.
• Bring to a simmer and cook for 20-30 minutes. Feel free to add up to 1/2 cup liquid during the cooking process.
• Cook pasta and serve, lightly dressed, do not use enough sauce for it to pool in the bottom of the plate.
• Add chopped parsley as desired.

ROASTED TOMATOES WITH ANCHOVIES, GARLIC AND PARSLEY

Steps:

• Preheat oven to 400°F. Arrange tomatoes, rounded side down, in single layer in 13x9x2-inch glass baking dish. Sprinkle with anchovies, parsley, garlic and dried red pepper, then salt and pepper. Drizzle with oil. Bake tomatoes uncovered until tender, wrinkled and starting to brown at edges, about 40 minutes.

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.

ANCHOVIES IN TOMATO SAUCE WITH PASTA

Steps:

• Heat a pan, add 6 tablespoons of olive oil, then add your garlic and fry slowly. As it begins to color, add the pine nuts, raisins, and anchovies and continue frying for 2 minutes, until the anchovies have melted. Add the tomato purée and the wine and stir in well. Leave to simmer on a medium heat for 3 minutes. The sauce should be quite thick, like tomato sauce, but if you think it needs thinning down, add a little water. Heat a little olive oil in a separate pan, add the bread crumbs and fry until toasted, crunchy, and golden. Leave to cool on paper towels. Meanwhile, cook your pasta in boiling salted water according to the package instructions. Drain and mix with the sauce. Check the seasoning and divide onto 4 plates, twizzling the pasta with tongs as you go. Serve sprinkled with the bread crumbs.

CAULIFLOWER PASTA WITH ANCHOVIES AND BREAD CRUMBS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook according to package directions until about 1 minute shy of al dente. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta.
• While the water is coming to a boil, heat 3 tablespoons of the olive oil in a large skillet on low. Add the finely chopped almonds and toast for 2 to 3 minutes, tossing occasionally.
• Add the bread, 1/2 teaspoon kosher salt and 1 tablespoon olive oil to the skillet. Stir continually for 5 minutes until the bread is toasted. (Be careful to keep everything moving so the nuts do not burn.) Remove from the heat and stir in the chopped parsley leaves. Transfer the mixture to a plate; thoroughly wipe out the skillet.
• Place the skillet back on the stove and heat the remaining 4 tablespoons oil on medium. Add the onion, garlic and minced parsley stems and cook for 4 to 5 minutes, stirring frequently, just until the garlic is soft and onion is translucent. Add 1 teaspoon salt, the anchovies (if using), cinnamon and cloves. Press the anchovies into the pan while stirring until they melt.
• Mix the tomato paste with ½ cup of boiling pasta water and add it to the skillet. Add the riced cauliflower and mix to combine, breaking up any large, frozen pieces with the back of your spoon.
• Once the cauliflower begins to soften, stir in the tomato purée. Increase heat to medium-high and cook, stirring occasionally, for 3 additional minutes, until thickened.
• Add 1/2 cup of the reserved pasta water and then the drained pasta, tossing continuously to coat. Add more pasta water if needed to fully coat the pasta.
• Empty the skillet into a large serving dish. Sprinkle the bread crumb mixture evenly over the pasta and top with a final drizzle of oil.

VEAL CUTLETS WITH OLIVE, TOMATO AND ANCHOVY SAUCE

Steps:

• Sauce: Heat the oil over a low to medium heat, and cook the garlic for 1 minute, stirring constantly.
• Add the tomatoes, increase the heat and cook until the mixture is reduced by half, about 5 minutes.
• Lower the heat, add the remaining sauce ingredients and cook for another 3 minutes.
• Set aside and keep warm.
• Cutlets: Heat the oil over a medium heat, and cook the cutlets for 3-4 minutes each side; cook for a further 2-3 minutes if you prefer the meat well done.
• Place the cooked cutlets onto warmed serving plates, stir the basil and and parsley through the sauce and spoon a little over and around each cutlet.
• Any remaining sauce can be frozen for later use.