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
WINTER SQUASH WITH ANCHOVIES, CAPERS, OLIVES AND RICOTTA SALATA
Adapted from a recipe in Clifford A. Wright's book "Mediterranean Vegetables," this is another Italian recipe for winter squash (or pumpkin, to Italians), this time from the southern region of Apulia. It's a delicious contrast of sweet and savory. Serve it as a side dish, toss it with pasta or use it as a topping for squash blini. The seasoning is provided by the anchovies, capers and cheese, a salty contrast to the sweet squash (the recipe is not for you if you cannot eat salt).
Provided by Martha Rose Shulman
Categories side dish
Time 45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat the oil over medium heat in a large, lidded skillet and add the onion, garlic clove, anchovy fillets and capers. Cook, stirring, until the onion is tender, about 5 minutes. Remove the garlic clove and discard.
- Add the squash, stir together, add about 1/4 cup of water if the pan is dry, and cover the pan. Cook, stirring often, for about 30 minutes, until the squash is tender. Add the olives and continue to cook, stirring, for another 5 to 10 minutes. Season to taste with salt and pepper (you probably won't need much salt).
- Transfer to a serving dish, sprinkle on the ricotta salata and serve.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 4 grams
ZUCCHINI PASTA WITH ANCHOVIES
The Zucchini Pasta with Anchovies recipe out of our category Pasta! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Cook the pasta in salted water until al dente.
- Peel and halve the onion and cut into strips. Sweat in some oil, stirring occasionally, for about 5 minutes until light golden brown. Rinse the anchovies, pat dry and also cut into strips. Rinse, trim and coarsely grate the zucchini. Mix everything into the onions and cook for 1-2 minutes. Finally, add the lemon zest along with the parsley and drained pasta (and a little cooking water, as needed) and season with salt and pepper.
- Transfer to deep dishes and serve immediately.
PAN-FRIED ZUCCHINI WITH ANCHOVY VINAIGRETTE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan.
- When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir. Spoon the tomato mixture over the zucchini and sprinkle with the chopped parsley.
ZUCCHINI WITH ANCHOVIES AND CAPERS
Fresh anchovy fillets and capers give this zucchini side dish a classic Italian flavor. Also Try:Steamed Swordfish Bagnara-Style, Raw and Cooked Salad
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Heat olive oil in a large, heavy-bottomed skillet over medium heat. Add garlic and cook until it begins to sizzle, about 1 minute. Add chopped anchovies and cook, stirring, until anchovies melt into oil, about 2 minutes.
- Add zucchini and cook, stirring, to coat. Season with salt and cook until zucchini are softened and lightly caramelized, about 15 minutes. Add capers and cook, stirring, about 2 minutes. Remove from heat; serve hot or at room temperature.
ZUCCHINI WITH ANCHOVIES & CAPERS
Steps:
- Trim the ends of the zucchini, and slice them into 1/4-inch-thick sticks, 2 to 3 inches long.
- Pour the olive oil into the big skillet, and set it over medium heat. Toss in the garlic cloves, cook for a minute or so, until sizzling, then drop the chopped anchovy into the pan. Cook, stirring, another minute or two, until the anchovy melts in the oil.
- Scatter the zucchini sticks in the skillet, and toss and stir to coat them in oil. Season with salt, and cook about 15 minutes, stirring occasionally, until the zucchini are cooked through, limp, and lightly caramelized. Finally, toss in the capers and cook another minute or two to blend the flavors. Serve hot or at room temperature.
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Servings 4Estimated Reading Time 3 minsAuthor Giada De LaurentiisTotal Time 20 mins
- Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan.
- When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir. Spoon the tomato mixture over the zucchini and sprinkle with the chopped parsley.
ZUCCHINI WITH ANCHOVIES & CAPERS - STOLENRECIPES.NET
From stolenrecipes.net
Cuisine ItalianCategory VegetableServings 6Total Time 30 mins
- Pour the olive oil into a 12-inch skillet, and set it over medium heat. Toss in the garlic cloves, cook for a minute or so, until sizzling, and then drop the chopped anchovy into the pan. Cook stirring, another minute or two, until the anchovy melts in the oil.
- Scatter the zucchini sticks in the skillet, and toss and stir to coat them in oil. Season with salt, and cook about 15 minutes, stirring occasionally, until the zucchini are cooked through, limp and lightly caramelized. Finally, toss in the capers and cook another minute or two to blend the flavors. Serve hot or at room temperature.
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- Add the olive oil to a large skillet over medium heat. Add the garlic and sauté for 1 minute. Add the tomatoes, capers, anchovy paste, red pepper flake, and olives. Reduce to low and let simmer uncovered for about 20 minutes.
- While the sauce cooks, add spiralized zucchini to a large microwave safe bowl and season with salt. Microwave for 3 minutes. You could also steam in a covered skillet for a few minutes until soft. Drain zucchini in a colander to remove excess moisture.
- For serving: place zucchini noodles on a plate followed by puttanesca sauce and extra kalamata olives for garnish.
ZUCCHINI NOODLES WITH SARDINES, TOMATOES & CAPERS - IBIH
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- Open the sardines and gently pour the oil into a large saute pan over medium high heat. Add the 1 Tbsp olive oil to the sardine oil.
LEMON ZUCCHINI SPAGHETTI - GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 30 minsCategory Main CourseCalories 518 per serving
- Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel lined plate to drain. Dry well.
- Heat a large skillet over medium high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the pan and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon for about 2 minutes or until fragrant and beginning to brown slightly. Add the anchovy paste, capers, red pepper flakes and the blanched lemon slices. Cook for another 2 minutes stirring occasionally with a wooden spoon to ‘dissolve” the anchovy paste and brown the lemons. Add the zucchini and remaining salt. Cook on medium high for 10 minutes, stirring occasionally. Parts of the zucchini should turn deep brown while some parts remain al dente.
- Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3cup pasta water to the zucchini pan and stir to deglaze. Use a pair of tongs to remove the pasta directly to the zucchini pan. Sprinkle the bare pasta with the parmesan cheese and toss well to coat the pasta with the zucchini sauce. Some of the zucchini should have gotten rather soft to help create a silky sauce. Add another 1/2 cup water if needed to maintain the sauce. Top the pasta with the herbs and feta cheese and serve.
GRILLED SUMMER SQUASH WITH BAGNA CAUDA AND FRIED CAPERS ...
From foodandwine.com
4/5 Total Time 45 minsServings 8
- In a medium skillet, heat the 1/2 cup of olive oil. Add the capers in an even layer and cook over moderate heat until the capers start to sizzle, about 2 minutes; stand back, as the capers may spatter. Reduce the heat to moderately low and continue to cook until the capers are crisp, about 4 minutes longer. With a slotted spoon, transfer the capers to paper towels to drain.
- Stir the anchovies and garlic into the olive oil in the skillet. Simmer over low heat until the garlic starts to turn golden, about 10 minutes. Remove from the heat.
- Light a grill. Brush the zucchini and squash slices with olive oil and season with salt and pepper. Grill over high heat until they are just tender and nicely charred, about 2 minutes per side. Transfer the zucchini and squash to a platter.
- Rewarm the anchovy dressing and add the lemon zest, lemon juice and minced parsley. Drizzle the warm bagna cauda over the grilled zucchini and squash, sprinkle with the fried capers and parsley leaves and serve.
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