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
SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES
This is a take on a classic dish from Southern Italy that tosses pasta with toasted, seasoned bread crumbs called pangrattatto. In this version, the bread crumbs are sautéed in olive oil with garlic and anchovies until golden and crisp, and the pasta is coated with egg yolks, hot sauce and Asian fish sauce for creaminess and depth. You can make the bread crumbs up to 3 hours ahead; longer than that and you risk letting them go soggy. Use good-quality bread crumbs here, either homemade or purchased from a bakery. The next best choice is panko, Japanese bread crumbs that you can find in large supermarkets. If you have any of the pangrattatto mixture left over, store it in the refrigerator and give it a brief sauté to revive it before using.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
- In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 19 grams, Carbohydrate 107 grams, Fat 24 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 5 grams
PANTRY PASTA WITH GARLIC, ANCHOVIES, AND PARMESAN
This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't mean there aren't techniques. They're the same ones that go into every restaurant pasta you've ever loved: Salt the boiling water; cook the pasta al dente; create a silky sauce that marries pasta water, Parmesan, olive oil, and butter.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Anchovy Garlic Quick & Easy Parmesan Parsley Lemon
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Meanwhile, cook garlic and 1/4 cup oil in a large heavy pot over medium heat, stirring occasionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute.
- Add 1 1/4 cups pasta cooking liquid along with 1 cup Parmesan to pot with anchovies and garlic and cook, stirring, until cheese is melted, about 1 minute. Using tongs, add pasta to pot, then add butter and lots of black pepper. Cook, tossing energetically and adding more cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat; add parsley, lemon zest, and lemon juice.
- Divide pasta among bowls; drizzle with oil and top with more Parmesan.
PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE
This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.
Provided by Mindy Fox
Categories Pasta Kid-Friendly Quick & Easy Parmesan Anchovy Small Plates
Yield 4-6 servings
Number Of Ingredients 10
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.
PASTA WITH ANCHOVIES, GARLIC, CHILES AND KALE
If you don't have an after-work, go-to pasta dish, this may fill the void. The backbone of flavor comes from pantry staples - a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner. But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.
- Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
- Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.
- Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn't necessary but if you like pecorino and have some on hand, feel free to shower it on top.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 2 grams, Carbohydrate 94 grams, Fat 3 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 532 milligrams, Sugar 5 grams
SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES
Make and share this Spaghetti With Olive Oil, Garlic and Anchovies recipe from Food.com.
Provided by Oolala
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in heavy medium skillet over low heat.
- Add garlic and cook 2 minutes; add anchovies and cook until garlic just begins to color, about 3 minutes.
- Meanwhile, cook spaghetti in a large pot of boiling, salted water, until tender but still firm to bite, stirring occasionally.
- Drain well.
- Return spaghetti to pot and add the anchovy mixture and lemon juice and toss to coat.
- Season with salt and pepper to taste and sprinkle with parsley.
- Add Parmesan to taste.
Nutrition Facts : Calories 730.7, Fat 31.5, SaturatedFat 4.7, Cholesterol 24.1, Sodium 1047.2, Carbohydrate 87.3, Fiber 3.8, Sugar 2.1, Protein 23.4
SPAGHETTI WITH GARLIC, OIL AND ANCHOVIES
Recipe from the Washington Post. Good olive oil and good anchovies are essential to this recipe. Fortunately, tney are not as expensive or hard to find as they used to be. Use a high-quality imported brand of Italian or Spanish anchovy fillets in olive oil. Prep & cook time are estimates; it can all be done in the time it takes to boil the water and cook the pasta.
Provided by Bolistoli
Categories European
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a rolling boil over high heat, then salt the water generously.
- Add the pasta, stir to separate the noodles and cook according to the package directions (until al dente).
- Meanwhile, heat the oil and garlic in a large skillet over medium-low heat for 1 to 2 minutes, or until the garlic is fragrant but not browned.
- Add the anchovies and their oil (about 2 tablespoons) and use a fork to mash them up a bit, though there should still be some distinguishable pieces.
- Stir in the tomato paste and chili pepper to form a sauce.
- Cook for another minute or two, or until all of the ingredients are well blended.
- Turn off the heat and cover to keep warm.
- Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.
- Transfer the pasta to the skillet; gently toss the pasta and sauce until thoroughly combined.
- Add a splash or two of the cooking water as needed to loosen the sauce and prevent the spaghetti strands from becoming sticky.
- Transfer the dressed pasta to warmed individual shallow bowls; serve immediately.
Nutrition Facts : Calories 378.8, Fat 10.7, SaturatedFat 1.6, Cholesterol 4.5, Sodium 222.3, Carbohydrate 58.1, Fiber 2.7, Sugar 2.8, Protein 11.8
MIDNIGHT PASTA WITH ANCHOVIES, GARLIC AND TOMATO
Tomato paste gives this speedy midnight pasta, studded with anchovy and garlic, its color and umami. If you're not an anchovy fan, you can substitute a few tablespoons of chopped capers or olives. Be generous when adding the pasta water to the pan. The mixture should look soupy at first, but the sauce will thicken up as you toss.
Provided by Melissa Clark
Categories pastas, main course
Time 25m
Yield 2 servings
Number Of Ingredients 10
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 2 minutes shy of al dente so the pasta can finish cooking in the sauce. It should still have a slight crunch in the center. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don't let the garlic turn brown), 2 to 5 minutes. Add tomato paste and cook until it darkens, about 1 minute longer.
- Add the drained pasta, lemon zest and 1/3 cup of the reserved pasta water to skillet. Stir until the pasta is al dente and well coated with sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta cooked to taste.
- Cut the zested lemon half in half (so you'll have a quarter of a lemon) and squeeze some juice into pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut remaining lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and red-pepper flakes, a drizzle of oil and a generous sprinkle of cheese, if you like.
AMALFI LEMON, CHILLI & ANCHOVY SPAGHETTI
Get a taste of Italy with this Amalfi Coast-inspired spaghetti dish flavoured with lemons, anchovies, chilli, garlic and parmesan
Provided by Esther Clark
Categories Dinner, Lunch, Pasta, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large non-stick frying pan over a low heat and fry the garlic for 2-3 mins, or until just turning golden at the edges. Remove from the heat and leave for 15 mins for the garlic to infuse in the oil.
- Meanwhile, cook the pasta following pack instructions until al dente. Drain, reserving 150ml of the cooking water. Remove the garlic from the infused oil, then tip in the cooked spaghetti, the chillies, anchovies, parsley, lemon zest and juice, and the parmesan. Add 50ml of the reserved water and toss with tongs until combined. Add a little more water to loosen, if you like. Season. Divide between four shallow bowls.
Nutrition Facts : Calories 639 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
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ANCHOVY PASTA WITH GARLIC AND PARSLEY - SAVORY SIMPLE
From savorysimple.net
5/5 (12)Total Time 20 minsCategory Main CourseCalories 303 per serving
- Place a large sauté pan over medium-low heat (I recommend a flat-sided pan for this recipe), then add the olive oil. Add the garlic, anchovies, and pepper flakes, coat with the oil, and cook slowly, stirring occasionally with a heat-resistant spatula or wooden spoon, until the garlic is fragrant and the anchovies are melting into the oil, 5-7 minutes. Keep an eye on the pan to make sure the garlic doesn't burn or toast; adjust the heat if necessary.
- Meanwhile, once the pasta water reaches a boil, add the spaghetti and cook according to package instructions until al dente. Just before it's finished, add the parsley to the sauté pan and toss with the other ingredients.
- Use tongs to carefully transfer the pasta directly from the boiling water to the sauté pan (you want some pasta water to transfer; it will help create the sauce).
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