Spaghettini With Tomatoes And Anchovies Recipes

MIDNIGHT PASTA WITH ANCHOVIES, GARLIC AND TOMATO

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.

SPICY SPAGHETTINI WITH SEA URCHIN AND TOMATOES

Steps:

• Bring a medium pot of water to a boil over high heat. Break or cut pasta in half to help it cook evenly. Meanwhile, in a skillet large enough to hold pasta later on, heat olive oil over medium heat. Add garlic, reduce heat to low, and slowly cook on all sides, turning often, until cloves are lightly browned and caramelized, about 10 minutes.
• Raise heat under skillet to medium, add chili flakes and cook, stirring, until toasted, about 2 minutes. Add tomatoes and cook, turning gently, just until wilted.
• When water boils, add a couple of tablespoons of salt and pasta. Stir well and bring back to boil. Cook, stirring often. When pasta is cooked through but still firm, drain, reserving 1 cup cooking water.
• Turn heat under skillet to low. Add about 3/4 of the sea urchin to skillet with a sprinkle of salt and a splash of pasta cooking water. Add pasta to skillet and toss thoroughly but gently over low heat, adding pasta cooking water and more oil to taste if mixture is dry. Taste for salt and toss in lemon zest, if using, and parsley. Serve hot, decorating each serving with remaining sea urchin.

SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES

Steps:

• Heat oil in heavy small skillet over low heat. Add garlic and cook 2 minutes. Add anchovies and cook until garlic just begins to color, 3 minutes.
• Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot. Add oil mixture and lemon juice and toss to coat. Season with pepper. Divide between plates. Sprinkle generously with parsley. Serve, passing Parmesan separately if desired.