Spaghetti With Tomato Anchovy Sauce Recipes

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SPAGHETTI WITH TOMATO-ANCHOVY SAUCE



Spaghetti with Tomato-Anchovy Sauce image

For a stronger anchovy taste, use the oil from the tin in place of some of the olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 9

1 can (28 ounces) whole peeled tomatoes
3 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
14 to 16 anchovy fillets, chopped
3 tablespoons chopped fresh basil leaves
Coarse salt and ground pepper
3/4 pound spaghetti, cooked according to package instructions and drained
Grated Parmesan

Steps:

  • In a blender or food processor, puree tomatoes with their juices until smooth. In a large pot, heat oil over medium. Add onion and garlic and cook, stirring, until onion is soft, about 8 minutes. Add tomatoes and anchovies and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.

Nutrition Facts : Calories 495 g, Fat 12 g, Fiber 5 g, Protein 17 g, SaturatedFat 2 g

TOMATO AND ANCHOVY PASTA RECIPE BY TASTY



Tomato And Anchovy Pasta Recipe by Tasty image

Here's what you need: unsalted butter, anchovies, panko breadcrumbs, freshly grated parmigiano-reggiano cheese, extra virgin olive oil, garlic, red pepper flakes, cherry tomato, kosher salt, white wine, spaghetti, lemon zest

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

1 tablespoon unsalted butter
10 anchovies, finely chopped, divided
½ cup panko breadcrumbs
½ cup freshly grated parmigiano-reggiano cheese
¼ cup extra virgin olive oil, plus 1 tablespoon, divided
6 cloves garlic, minced
½ teaspoon red pepper flakes
2 pt cherry tomato, halved
1 teaspoon kosher salt, plus more to taste
1 cup white wine
1 lb spaghetti, cooked al dente, 1/4 cup (60 ml) cooking water reserved
lemon zest, to taste

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!

Nutrition Facts : Calories 755 calories, Carbohydrate 109 grams, Fat 22 grams, Fiber 6 grams, Protein 25 grams, Sugar 10 grams

FAST TOMATO SAUCE WITH ANCHOVIES



Fast Tomato Sauce With Anchovies image

Despite their reputation, anchovies are not overpowering, at least once cooked. Used with garlic as the start of a fast pasta sauce, they dissolve almost instantly and add a mysteriously meaty complexity that makes the sauce seem as if it had simmered for hours. Tossed with linguine and arugula, they make a simple dish sophisticated. If you're feeding a crowd, it doubles or triples beautifully.

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield enough for 1 pound of pasta, about 4 servings

Number Of Ingredients 5

2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
4 to 6 anchovy fillets, with some of their oil
1 28-ounce can tomatoes, crushed or chopped and drained of their juice
Salt and fresh-ground black pepper

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.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 5 grams

SPAGHETTI WITH TOMATO-ANCHOVY SAUCE



Spaghetti With Tomato-Anchovy Sauce image

You're not going to taste this and exclaim, "Wow, that's really anchovy-y!" What you'll exclaim (especially if you didn''t make it and don't know what it's called), will be "What *is* that -- it's marvelous!!" From *Everyday Food* magazine, this cooked sauce doesn't need to cook for long: bring to a boil, and then just a 15 minute simmer, so it will work as a weeknight meal. Yummy!

Provided by lecole54

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 (28 ounce) can whole canned tomatoes
3 tablespoons olive oil, extra-virgin
1 small yellow onion, finely chopped
2 garlic cloves, minced
14 -16 anchovy fillets, chopped
3 tablespoons fresh basil leaves, chopped
coarse salt, to taste
ground pepper, to taste

Steps:

  • In a blender or food processor, puree tomatoes with their juices until smooth.
  • In a large pot, heat oil over medium. Add onion and garlic and cook, stirring, until onion is soft, about 8 minutes. Add tomatoes and anchovies and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes.
  • Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.

Nutrition Facts : Calories 162.6, Fat 11.8, SaturatedFat 1.8, Cholesterol 11.9, Sodium 800.8, Carbohydrate 10.2, Fiber 2.4, Sugar 5.5, Protein 6

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