Tomato And Anchovy Sauce Recipes

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.

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!

SPAGHETTI WITH TOMATO-ANCHOVY SAUCE

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.

CHERRY-TOMATO & ANCHOVY SAUCE

Steps:

• On a rimmed baking sheet, toss together olive oil, anchovy paste, and cherry tomatoes. Roast at 450 degrees until tomatoes burst. Toss with pasta; garnish with basil and ground pepper.

SPAGHETTI WITH TOMATOES AND ANCHOVY BUTTER

Steps:

• Cook 1/2 pound spaghetti; drain, reserving 1/2 cup cooking liquid. Meanwhile, heat 4 tablespoons unsalted butter in a large skillet over medium heat. Cook 2 anchovy fillets and 4 sliced garlic cloves, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes. Add 2 pounds quartered medium tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8-10 minutes. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives).

TOMATO AND ANCHOVY SAUCE

Steps:

• Prepare the tomatoes under directions, "To Prepare Tomatoes for Cooking". Set aside.
• Put the oil and garlic into a 12 inch sauté pan or Dutch oven. Turn the heat to medium low. Cook until the garlic turn a pale gold. Proceed.
• Add the anchovy, some salt, a liberal use of pepper, and some red pepper flakes. Cook, mashing the anchovy as nessecary, until rather dissolved, then stir in the tomatoes.
• Bring to a simmer and cook for 20-30 minutes. Feel free to add up to 1/2 cup liquid during the cooking process.
• Cook pasta and serve, lightly dressed, do not use enough sauce for it to pool in the bottom of the plate.
• Add chopped parsley as desired.

ANCHOVY AND TOMATO PASTA

Steps:

• Preheat oven to 425° F.
• In an ovenproof dish mix together tomatoes, anchovies, garlic, basil, oil, red pepper flakes, salt and pepper, and tomato paste. Bake for 20-25 minutes, stirring once halfway through. Anchovies and tomatoes should be soft and easily broken down with a spoon.
• Meanwhile, cook pasta in a large pot of salted water, reserving 1/2 cup of pasta water.
• Mash tomato mixture with a potato masher and mix in reserved cooking pasta water. Taste and season with more salt if required (add only a pinch or two at a time).
• Toss noodles in sauce. Serve with additional finely chopped basil and parmesan cheese if desired.

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.

TUNA STEAKS, WITH ANCHOVY TOMATO SAUCE

Steps:

• Wipe the tuna steaks dry with paper towels. Squeeze the lemon juice over the steaks and sprinkle them with half the olive oil. Leave to marinate while you prepare the sauce.
• Heat the remaining oil in a large heavy frying pan. Saute the onion and garlic until soft. Mash the anchovies into a paste and add. Cook for two minutes.
• Add the chicken stock, tomatoes, tomato paste and red wine. Season with salt and pepper and simmer gently, uncovered, for 30 to 40 minutes. The sauce should be thick but if it gets too dry, add a little more wine or water.
• Place the tuna steaks in the pan with the sauce. Cover and cook for five minutes. Turn over, cover, and cook another five minutes, or until done. Do not overcook. Garnish with parsley and capers and serve.

VEAL CUTLETS WITH OLIVE, TOMATO AND ANCHOVY SAUCE

Steps:

• Sauce: Heat the oil over a low to medium heat, and cook the garlic for 1 minute, stirring constantly.
• Add the tomatoes, increase the heat and cook until the mixture is reduced by half, about 5 minutes.
• Lower the heat, add the remaining sauce ingredients and cook for another 3 minutes.
• Set aside and keep warm.
• Cutlets: Heat the oil over a medium heat, and cook the cutlets for 3-4 minutes each side; cook for a further 2-3 minutes if you prefer the meat well done.
• Place the cooked cutlets onto warmed serving plates, stir the basil and and parsley through the sauce and spoon a little over and around each cutlet.
• Any remaining sauce can be frozen for later use.

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.