Pasta With Garlic Anchovies And Tomatoes Recipes

ROASTED PEPPERS WITH TOMATOES & ANCHOVIES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
• Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

PASTA FREDDA WITH CHERRY TOMATOES, ANCHOVIES AND HERBS

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.

FAST TOMATO SAUCE WITH ANCHOVIES

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.

BUCATINI PASTA WITH SHRIMP AND ANCHOVIES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
• Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.

TOMATO AND ANCHOVY PASTA RECIPE BY TASTY

Steps:

• Melt the butter in a large skillet over medium heat. Add 4 of the chopped anchovy filets and cook for 1 minute, until they begin to melt.
• Add the panko bread crumbs and cook for 3 minutes, stirring frequently, until golden brown. Transfer the bread crumbs to a medium bowl and let cool to room temperature. Once cooled, toss with the Parmigiano-Reggiano cheese.
• Heat ¼ cup (60 ml) of olive oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the remaining 6 anchovies and cook for 2 minutes, stirring frequently, until the anchovies begin to melt into the oil.
• Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
• Add the tomatoes and stir to coat in the oil. Season with 1 teaspoon of salt and cook for 5 minutes, or until the tomatoes just begin to soften.
• Add the white wine and reduce the heat to low. Cook for 5 minutes, or until the sauce is reduced by half.
• Add cooked pasta and reserved cooking water to the pot with the tomatoes and stir to combine. Cook for 1 minute, until the pasta is well coated and saucy. Drizzle with the remaining tablespoon of olive oil and season with salt. Toss to coat.
• Serve the pasta topped with the anchovy bread crumbs and lemon zest
• Enjoy!

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.

PASTA WITH CHERRY TOMATOES AND ANCHOVY FILLETS

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.

TOMATO & ANCHOVY PASTA

Steps:

• Place a large pan over medium-high heat. Once hot, add the anchovies with their oil. Break up with a wooden spoon and allow to cook for 5 - 6 minutes.
• Add crushed garlic and cook for a further minute. Add chopped tomatoes, white wine vinegar and sugar. Stir, season with ground black pepper and bring to the boil. Bring to a low heat and simmer for 45 minutes.
• Meanwhile, cook your spaghetti in a pot of boiling salted water, according to package instructions, minus one minute of cooking time. When there's only one minute left, add a ladle of the pasta water to the tomato sauce and stir in.
• Drain the pasta and stir through the sauce. Serve.

MARK BITTMAN'S PASTA WITH GARLIC, TOMATOES AND ANCHOVIES

Steps:

• Bring a large pot of water to a boil and salt it for the pasta -- you should be able to make the entire recipe as the pasta cooks.
• Put olive oil in a medium skillet over medium heat; a minute later, add garlic and chilies, if using -- cook garlic so it bubbles gently.
• When it is lightly browned all over, add anchovies and cook, stirring occasionally, for about a minute, until anchovies begin to fall apart, then add tomatoes.
• Adjust heat so tomatoes bubble nicely, and cook until mixture becomes saucy, about 5 minutes.
• Taste and add salt and pepper as necessary (taste first because the anchovies can contribute plenty of salt).
• Meanwhile, cook pasta until tender but not mushy. When it is done, drain it, reserving a little cooking water to thin sauce if necessary. Serve pasta with sauce and parsley.

PASTA WITH ANCHOVIES (PASTA C'ANCIOVA E MUDDICA)

Steps:

• Slice the bread.
• Remove the crust.
• Using a cook knife, chop the bread to make breadcrumbs. The aim is to obtain roughly chopped breadcrumbs, of uneven size and shape. This will give the dish its final rustic appeal! (do not use the food processor).
• After 5 minutes chopping, your breadcrumbs should be, more or less, like this.The preparation of the anchovy sauce is very quick so I suggest you fill, just now, a large pan with approximately 4 litres (1 gallon + 5/8 cup) of water and add salt (10 g for each litre of water - 1/3 ounce for every 4 1/8 cups of water). While you are bringing the water to the boil, do as follows.
• Cut the anchovy fillets in small pieces, crush the garlic with the large blade of a knife, roughly chop the parsley and cut the chilli into rings (discarding the seeds).
• To prepare the sauce, take a large sauce pan and gently infuse the oil with the garlic (crushed), on low heat, until the garlic become golden in colour. Tilting the pan will allow you to better infuse the oil and it is less likely that the garlic become burned.
• When the garlic is golden in colour, remove it from the pan and discard the garlic.
• Meanwhile the water to boil the pasta should be ready (fast boiling). Quickly throw the pasta into the pan and carry on with the anchovy sauce. From here, check your time because you will have roughly 10 minutes to complete the sauce.
• Add the anchovy into the sauce pan.
• Stir to help in dissolving the anchovy. The low heat will give you time to break down the anchovy without the risk of burning it. This process should take less than two minutes.
• When the anchovy is dissolved, add the chilli.
• Stir and sweat the chilli for a minute or two (still on low heat).
• Add the parsley.
• Stir for few seconds and reserve the sauce into a glass bowl.
• Set the bowl aside, just for few minutes.
• We are left with the sauce pan empty. Bring the pan to medium/medium-high heat.
• Add the breadcrumbs into the sauce pan.
• Toast the breadcrumbs until slightly brown. The process should take about two or three minutes. When the breadcrumbs are toasted, remove the pan from the heat.
• Meanwhile, the pasta should be ready (cooked al dente). Drain the pasta and return it back into the large pan you used to boil it.
• Add the sauce, you have previously set aside, to the pasta.
• Add the breadcrumbs to the pasta and give the pasta a big stir. However, keep some breadcrumbs (a scant tablespoon for each plate) for the final garnish.
• Here is the final dish.

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.