ANCHOVY AND TOMATO PASTA
Silky laced spaghetti noodles with an Anchovy and Tomato Sauce. This umami heavy anchovy pasta has an oven baked tomato heavy sauce and is brightened by basil and garlic.
Provided by Samantha
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 425° F.
- In an ovenproof dish mix together tomatoes, anchovies, garlic, basil, oil, red pepper flakes, salt and pepper, and tomato paste. Bake for 20-25 minutes, stirring once halfway through. Anchovies and tomatoes should be soft and easily broken down with a spoon.
- Meanwhile, cook pasta in a large pot of salted water, reserving 1/2 cup of pasta water.
- Mash tomato mixture with a potato masher and mix in reserved cooking pasta water. Taste and season with more salt if required (add only a pinch or two at a time).
- Toss noodles in sauce. Serve with additional finely chopped basil and parmesan cheese if desired.
TOMATOES WITH ANCHOVIES & BASIL
Make and share this Tomatoes with Anchovies & Basil recipe from Food.com.
Provided by Norahs Girl
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Slice tomatoes thinly using a very sharp knife.
- Place ricotta slices at intervals on a flat dish cover with sliced tomatoes and sprinkle with sugar.
- Wash, peel and thinly slice spring onions.
- Scatter over tomatoes.
- Fresh basil leaves and sprinkle over salad.
- (If this is not available, include dried basil in the dressing.) Mix anchovies, vinegar, lemon juice, olive oil, garlic and black pepper in a blender or use an electric hand mixer.
- Blend until smooth and creamy, drizzle over tomatoes and scatter with black olives fresh basil leaves.
Nutrition Facts : Calories 278.9, Fat 23, SaturatedFat 3.3, Cholesterol 6.8, Sodium 424.8, Carbohydrate 15.8, Fiber 3.9, Sugar 10.1, Protein 5
FAST TOMATO SAUCE WITH ANCHOVIES
Despite their reputation, anchovies are not overpowering, at least once cooked. Used with garlic as the start of a fast pasta sauce, they dissolve almost instantly and add a mysteriously meaty complexity that makes the sauce seem as if it had simmered for hours. Tossed with linguine and arugula, they make a simple dish sophisticated. If you're feeding a crowd, it doubles or triples beautifully.
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield enough for 1 pound of pasta, about 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 5 grams
TOMATO & ANCHOVY RISOTTO WITH CRISPY CRUMBS
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
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
PASTA WITH ANCHOVIES AND TOMATOES
Steps:
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a large skillet cook onion and garlic in oil over moderately low heat, stirring, until onion is softened. Add anchovies and cook, stirring, 1 minute. Add tomatoes with reserved juice, vinegar, and red pepper flakes and cook, stirring occasionally, until slightly thickened. Add capers, prosciutto, basil or parsley, and salt and pepper to taste and keep warm.
- Cook pasta in boiling water until al dente and drain in a colander. In a large bowl toss pasta with sauce and serve with Parmesan.
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.
FRESH MOZZARELLA & TOMATOES WITH ANCHOVY
My favorite summer salad! If you don't care for anchovy, chopped up some fresh basil. I prefer the salty, flavorful taste of anchovy with the best tomatoes and great quality mozzarella.
Provided by KathyP53
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Alternate slices of tomato with mozzarella on platter. Sprinkle with salt and pepper. Scatter with chopped anchovy. Drizzle entire platter with olive oil and garnish with chopped parsley. Serve with slices of a crusty, rustic baguette rubbed with fresh garlic.
Nutrition Facts : Calories 207, Fat 13.8, SaturatedFat 7.7, Cholesterol 52.8, Sodium 804.3, Carbohydrate 4.9, Fiber 1.2, Sugar 3, Protein 16.1
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