PASTA WITH CHERRY TOMATOES AND ANCHOVY FILLETS
Travel to Italy's Mediterranean sea coast with this simple and savory cherry tomato and anchovy fillet pasta dish.
Provided by Jim Stonos
Categories Main Course
Time 22m
Number Of Ingredients 6
Steps:
- Crush, peel, and mince the garlic cloves.
- Cut the anchovy filets into ⅛-inch strips and mince them by chopping crosswise.
- Mix the garlic mince and anchovy mince together.
- Press down on them with one side of your chef's knife and smear them against the surface of your cutting board until they've turned into a uniform paste.
- Slice the cherry tomatoes into ½ or ⅓ (depending on each cherry tomato's size).
- Bring a pot of generously salted water to a rolling boil.
- When the water is steaming, bubbling, and churning, add the pasta to the pot and give the noodles a quick stir.
- Let the noodles cook. Come back to the pot 2-3 minutes before the recommended time in the cooking instructions on the package.
- Preheat your frying pan for 2-3 minutes over medium-high heat.
- Drizzle 2-3 tablespoons of olive oil in the hot frying pan. Lift the pan and swirl it around, coating the entire cooking surface with olive oil.
- Add the anchovy-garlic paste and sauté it briefly, stirring constantly, for 30 seconds.
- Scoop out 1 soup ladle of salty and starchy pasta water from the pasta pot. Pour it in the pan to add a cooking liquid that will keep the garlic from burning.
- Add the cherry tomatoes to the pan and cook the sauce, stirring occasionally.
- When the pasta noodles in the pot are slightly stiff and almost al dente, transfer them from the pot to your pan. Optionally, add a few chili flakes to give the pasta a little kick.
- Cook the noodles with the sauce, tossing them in the pan often, for 2-3 minutes. When the sauce has evaporated and all that's left is coating on the noodles, the pasta is done.
Nutrition Facts : ServingSize 350 g, Calories 359 kcal
CHERRY-TOMATO & ANCHOVY SAUCE
Provided by Martha Stewart
Categories Seafood Recipes
Time 30m
Yield Makes 11 cups pasta
Number Of Ingredients 6
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.
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 AND ANCHOVY SAUCE
This is one of my favorite sauces. I use it on fresh and dried pasta. We make a lot because, keeping some of the sauce I turn it into other things, sometimes putting it in whore's sauce, and at other times saucing it in heavy cream and chili oil and serve it over boxed dry thin spaghetti.
Provided by Tuck Burnette
Categories Sauces
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 216.1, Fat 22.7, SaturatedFat 3.2, Cholesterol 9.7, Sodium 417.3, Carbohydrate 0.3, Protein 3.3
PASTA FREDDA WITH CHERRY TOMATOES, ANCHOVIES AND HERBS
Italian cooks are famous for occasionally sneaking a bit of anchovies into a cooked tomato sauce to add flavor and brightness. It works well for this extremely simple summer pasta of marinated uncooked cherry tomatoes.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put red onion in a large bowl and season with salt and pepper. Add anchovies, garlic, red pepper and vinegar. Stir in olive oil and savory. Add the cherry tomatoes, season with salt, and toss well to coat. Keep mixture cool (or refrigerate) for up to 3 hours.
- Boil pasta in a large pot of well-salted water until al dente, then drain and transfer to a wide low pasta bowl. Add cherry tomato mixture and toss well to coat. Drizzle with a little more olive oil and serve at room temperature, garnished with basil.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 515 milligrams, Sugar 6 grams
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