Pasta With Onions And Anchovies Recipes

PASTA WITH ANCHOVIES AND ONIONS

Steps:

• Bring a large pot of water to a boil over high heat for the pasta. Stir in 2 teaspoons salt. Add the pasta and cook according to the package directions, stirring every 2 minutes. Taste a noodle a minute or so before the end of the suggested cooking time to ensure that your pasta comes out al dente.
• Meanwhile, in a medium skillet combine the garlic, 1 tablespoon of butter, and the olive oil. Warm over low heat until the garlic becomes fragrant, 1 to 2 minutes.
• Add the onion and increase the heat to medium. Cook, giving the skillet a toss every other minute and reducing the heat if the butter begins to brown, until the onions are soft, about 6 minutes. Reduce the heat to low.
• Just before it's time to remove the pasta from the boiling water, add 1/3 cup (80 ml) of the pasta water and the anchovies to the onion mixture and bring it to an aggressive simmer.
• Drain the pasta and add it to the skillet. Continue cooking, constantly stirring and flipping, until about 3 tablespoons of liquid remain in the skillet, about 3 minutes.
• Stir in the remaining 2 tablespoons butter and remove from the heat. Add the Parmesan, parsley, and lemon juice and stir until fully incorporated.
• Divvy the pasta between two bowls and serve with more Parmesan, if desired.

SPAGHETTI WITH CARAMELIZED ONIONS, ANCHOVIES, AND TOASTED-GARLIC BREADCRUMBS

Steps:

• Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large skillet over medium-high. Add crushed garlic, and cook until golden, 2 to 3 minutes. Add breadcrumbs and 1 tablespoon oil, and stir until well coated. Season with salt, and cook until breadcrumbs are crisp and golden brown. Place on a rimmed baking sheet lined with paper towels to drain. Discard garlic, and let breadcrumbs cool completely.
• Heat 3 tablespoons oil in each of 2 large skillets over medium heat. Divide onions between skillets, and cook, stirring frequently, until caramelized and golden brown, 10 to 15 minutes. (Add a little more oil if necessary.) Combine cooked onions in 1 skillet. Add sliced garlic, and cook over medium heat until golden, about 3 minutes. Add anchovies and red-pepper flakes, and cook for 2 minutes.
• Meanwhile, cook spaghetti according to package directions in salted water. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to skillet, and toss well. Add reserved cooking liquid, parsley, and butter, and season with salt and pepper. Mix well, then top with breadcrumbs, and garnish with parsley.

PASTA WITH ONIONS AND ANCHOVIES

Steps:

• Finely chop the onions and garlic. I always used to do this in the processor, but I seem to be happier to chop by hand these days! And if you want to slice the onions into fine half moons, and then mince the garlic over once they've cooked, do. Heat the oil in a heavy-based pan and cook the very finely chopped onion and garlic over a low heat until you have a soft, golden mush - about 20 minutes. (If you've sliced the onions, rather than chopped them, they might need longer.) Add the brown sugar (though white is fine too), stir it in and let the onion mixture cook for another minute or so. Remove the anchovies from the tin, and chop them very finely. Add them to the onion mush, stirring until they begin to "melt", then stir in the butter and the pinch of ground cloves, followed by a tablespoonful of water and when all is combined, gradually stir in the milk. When this has come together as a puree, take the pan off the heat. Meanwhile, cook the pasta in abundant salted water according to the packet instructions, removing a ladleful of cooking liquid just before you drain it. Tip the drained pasta into the anchovy and onion sauce and add the reserved cooking water to help lubricate the pasta. You may not need all of the water, so pour in gradually. Add some oil from the anchovy tin if you need it too. And, of course, if the pan isn't big enough to take all the pasta, just put it back into the pan it was cooked in and pour the sauce over the top. Sprinkle over most of the parsley, just roughly chopped, thoroughly turning the pasta in the pan to coat each strand in the anchovy sauce. Remove to a warm bowl, sprinkle over the remaining parsley and take to the table.

LINGUINE WITH CARAMELIZED ONIONS AND ANCHOVIES

Steps:

• Set a large, 1-gallon stock pot with a pasta insert 3/4 full with water over high heat and bring to a boil. Add 1/4 cup of the salt to the water as it boils. Place the linguine in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
• While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil and butter to the pan and, once the butter melts, add the onions. Cook, stirring occasionally, until the onions have softened and caramelized, 10 to 12 minutes. Add the garlic and anchovies to the pan, stirring until fragrant and the anchovies have melted, 2 to 3 minutes. Add the drained pasta and the reserved pasta cooking water to the pan and season with the remaining 1 1/2 teaspoons kosher salt, pepper, and parsley. Cook, tossing to combine, until the pasta is heated through and the water is nearly evaporated, 3 to 4 minutes. Remove from the heat, sprinkle with the toasted bread crumbs and toss to combine. Serve while hot.

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.

PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE

Steps:

• Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
• Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
• While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
• Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.