Spaghetti With Garlic Oil And Anchovies Recipes

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SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES



Spaghetti With Olive Oil, Garlic and Anchovies image

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

1/2 cup olive oil
8 garlic cloves, large and minced
2 (2 ounce) cans anchovy fillets, drained, chopped
1 lb spaghetti
2 teaspoons fresh lemon juice
parsley, chopped
parmesan cheese, freshly grated, to taste
salt and pepper, to taste

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



Spaghetti With Garlic, Oil and Anchovies image

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

16 ounces dried spaghetti
kosher salt or sea salt, for the cooking water
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
8 anchovies packed in oil (best-quality imported Italian or Spanish)
1 tablespoon tomato paste
1 small red chili pepper, stemmed, seeded and finely chopped (may substitute a generous pinch of crushed red pepper flakes)

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

SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES



Spaghetti with Olive Oil, Garlic and Anchovies image

Categories     Fish     Garlic     Pasta     Quick & Easy     Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 8

1/4 cup olive oil
4 large garlic cloves, minced
1 1 3/4- or 2-ounce can anchovy fillets, drained, chopped
8 ounces spaghetti
1 teaspoon fresh lemon juice
Freshly ground pepper
Chopped fresh Italian parsley
Freshly grated Parmesan cheese (optional)

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.

SPAGHETTI AIOLI WITH ANCHOVIES & GARLIC (SPAGHETTI AGLIO E O



Spaghetti Aioli With Anchovies & Garlic (Spaghetti Aglio E O image

Hearty & Rustic Italian Pasta Dish... Always reminds me of Christmas Eve as growing up we did the traditional Italian "Feast of the Seven Fishes" NO MEAT Family Holiday Dinner. This was always a staple at that meal at my Grandparents House. This is also a quick recipe for a Friday during Lent. It goes great served with a Ceasar Salad & Garlic Bread!

Provided by BlondieItaliana

Categories     Spaghetti

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

2/3 lb spaghetti
1 (2 ounce) can anchovy fillets
2/3 cup extra virgin olive oil
2 garlic cloves, chopped
1 teaspoon garlic (refrigerated jar of chopped garlic)
1 dash salt
1 dash garlic powder

Steps:

  • Boil water for pasta.
  • Meanwhile, saute' garlic, oil, & garlic powder in saucepan over low-medium heat (must not burn the garlic or it is ruined as the taste goes bad & you have to start from scratch).
  • Set aside 4-5 anchovies and cut them into small pieces, reserve those for last step.
  • Take remaining anchovies in can & add them to garlic & oil saute' and break them into pieces as you stir them into pan. Stir frequently. Add dash of salt to taste.
  • Cook pasta as directed. Drain. Put into large pasta bowl. Add oil/garlic/anchovy mix as well as reserved anchovy pieces. Toss together & serve immediately.

Nutrition Facts : Calories 634.2, Fat 38.6, SaturatedFat 5.5, Cholesterol 12.1, Sodium 565.4, Carbohydrate 57.6, Fiber 2.5, Sugar 2.1, Protein 14.2

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



Pasta with 15-Minute Garlic, Oil, and Anchovy Sauce image

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

1 pound spaghettini or spaghetti
Kosher salt
4 oil-packed flat anchovy fillets
6 large garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup plus 3 tablespoons olive oil, divided
1/2 cup finely chopped fresh flat-leaf parsley
1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs
Freshly ground black pepper
Freshly grated Parmesan (for serving)

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.

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