ARTICHOKE, ANCHOVY AND LEMON PASTA
This recipe is a love letter to one of my favorite restaurants in Brooklyn. The chef does a play on pasta c'anciuova e muddica atturrata, which is Sicilian-style pasta with anchovies and toasted breadcrumbs, but he adds fish sauce for an intense umami boost. I first made this dish during the summer, when I crave pasta al limone, so this recipe became a hybrid of the two. The addition of the artichokes helps brighten it up even more.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the pasta: Bring a large pot of water to a boil. Season the boiling water with salt so it tastes as salty as a broth; it is important that the pasta water it is not too salty because it will help season the sauce. Add the pasta and cook for 2 minutes less than the package directions for al dente pasta.
- For the breadcrumbs: Put the butter and anchovies in a small nonstick pan and cook over medium-high heat, swirling the butter and stirring the anchovies until the butter starts to brown, about 3 to 4 minutes. Add the panko and cook, stirring continuously and tossing, until the breadcrumbs are golden, about 3 minutes. Transfer to a small bowl, stir in the lemon zest and set aside.
- For the artichokes: Line a plate with paper towels. Heat a large saute pan or braiser over medium-high heat. Add the olive oil and artichokes, cut-side down, and cook until the artichokes have a dark, golden brown crust, about 5 minutes. Transfer to the prepared plate and sprinkle with salt.
- Put the butter in the same pan and cook over medium heat until melted. Add the garlic and anchovies and cook, stirring frequently, until the anchovies start to turn dark brown and the garlic is very fragrant, 2 to 3 minutes. Add 1/2 cup of the pasta water and stir to emulsify. Add the pasta and cook, stirring frequently, until the sauce coats the pasta and the flavors come together, 2 minutes. Remove from the heat, add the lemon juice and toss to coat.
- Divide the pasta into bowls and top with the artichokes, parsley if using and breadcrumbs.
SICILIAN SPAGHETTI
If you love anchovies and pasta, this recipe is for you. It's quick, easy and very tasty. Serve with crusty Italian bread, if desired.
Provided by DIGGER2640
Categories World Cuisine Recipes European Italian
Time 15m
Yield 8
Number Of Ingredients 8
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, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
- Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
- Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 53.6 g, Cholesterol 7.1 mg, Fat 9.8 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 1.9 g, Sodium 516.3 mg, Sugar 2.5 g
PASTA WITH PRESERVED LEMON AND ANCHOVIES
Two store-bought pantry ingredients are the stars of this quick weeknight supper: sunny preserved lemons and meaty anchovies. Parmesan cheese brings out the umami flavor of the little fish, while a handful of parsley adds just the right amount of freshness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add garlic and anchovies and cook until fragrant, about 30 seconds. Add preserved lemon; cook 30 seconds. Add pasta and 3/4 cup pasta water; cook, stirring and shaking pan, until pasta is cooked, 1 to 2 minutes. Remove from heat; add parsley and cheese and continue stirring and shaking pan, adding more pasta water as necessary to create a creamy sauce. Season with salt and pepper and serve with more cheese, pepper, and parsley leaves, and a drizzle of oil.
More about "pasta with preserved lemon and anchovies recipes"
PRESERVED LEMON PASTA - THE ROCKY MOUNTAIN WOMAN
From therockymountainwoman.com
- Boil the noodles according to the package directions in salted water reserving 1 C of the pasta water when draining
- Sprinkle with Parmesan and olive oil and mix thoroughly with enough of the pasta water to make a sauce
LEMON PASTA - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
JAMIE OLIVER ANCHOVY PASTA | BRITISH CHEFS TABLE
From britishchefstable.com
SPAGHETTI WITH ANCHOVY AND LEMON – LEITE'S CULINARIA
From leitesculinaria.com
13 SHOCKINGLY SIMPLE ITALIAN RECIPES YOU’LL WISH YOU TRIED SOONER
From immigrantstable.com
TAGLIATELLE WITH QUICK ANCHOVY AND LEMON SAUCE
From lacucinaitaliana.com
ANCHOVY BREADCRUMB PASTA - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
23 MEDITERRANEAN PASTA RECIPES YOU’LL KEEP COMING BACK TO
From medmunch.com
PASTA WITH PRESERVED LEMON AND ANCHOVIES - PUNCHFORK
From punchfork.com
SPAGHETTI WITH ANCHOVIES, HERBS AND LEMON RECIPE
From lacucinaitaliana.com
LEMON ANCHOVY SPAGHETTI - THE LIVE-IN KITCHEN
From theliveinkitchen.com
PASTA AL PRESERVED LIMONE RECIPE - BON APPéTIT
From bonappetit.com
PASTA AND PRESERVED LEMONS RECIPE - COOKING, …
From hungryonion.org
SPAGHETTI WITH LEMON, ANCHOVY, SAGE AND PANGRATTATO RECIPE
From greatbritishchefs.com
SPAGHETTI WITH ANCHOVIES | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
ANCHOVY PASTA WITH LEMON AND OLIVES RECIPE | LINDSAY
From ilovelindsay.com
SICILIAN ANCHOVY PASTA RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
PASTA WITH PRESERVED LEMON AND ANCHOVIES - COPY ME THAT
From copymethat.com
ITALIAN PASTA WITH ANCHOVIES - PINA BRESCIANI
From pinabresciani.com
10 BEST PRESERVED LEMONS PASTA RECIPES - YUMMLY
From yummly.com
LEMON-ROASTED SALMON WITH GREEN HERB SAUCE - EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love