SPAGHETTI WITH ANCHOVIES | JAMIE OLIVER PASTA RECIPES
Pangrattato is great. It’s basically fried or toasted breadcrumbs in garlic oil. In Italy, pangrattato was once used as a substitute for Parmesan, which some people couldn’t afford. It gives a dish an excellent texture and crunch and, if made well, great flavour.
Total Time 20 minutes
Yield 6
Number Of Ingredients 10
Steps:
- First make the pangrattato. Put 6 tablespoons of oil into a hot thick-bottomed pan.
- Peel, slice and add the garlic, strip in the thyme leaves and breadcrumbs; they will fry and begin to toast. Stir for a couple of minutes, or until the breadcrumbs are really crisp and golden. Season with a little sea salt and black pepper and drain on kitchen paper.
- Cook the spaghetti in boiling salted water until al dente. While it is cooking, peel and finely chop the garlic, then heat gently in a pan with 4 tablespoons of oil.
- As the garlic begins to soften, lay the anchovy fillets over the top. After a minute you will see them begin to melt.
- Squeeze in the lemon juice and crumble in the dried chillies.
- Drain the spaghetti and throw it into the sauce. Taste a bit of pasta – it may need a little more lemon juice and a little extra seasoning. Serve straight away, sprinkled really generously with the pangrattato.
Nutrition Facts : Calories 595 calories, FatContent 24.3 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 82.1 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 1.6 g salt, FiberContent 2.0 g fibre
FAST TOMATO SAUCE WITH ANCHOVIES RECIPE - NYT COOKING
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
Total Time 30 minutes
Yield enough for 1 pound of pasta, about 4 servings
Number Of Ingredients 5
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//schema.org, Calories 103, UnsaturatedFatContent 6 grams, CarbohydrateContent 7 grams, FatContent 8 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 490 milligrams, SugarContent 5 grams
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From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
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Calories 542 per serving
- Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.
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From jamieoliver.com
Total Time 15 minutes
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Calories 457 calories per serving
- Bring a large pan of salted water to the boil. Meanwhile, peel and finely slice the garlic, destone the olives, and halve the cherry tomatoes. Slice the chillies and pick the basil leaves.
- Add the spaghetti to the pan of boiling salted water and cook according to the packet instructions.
- Place a large frying pan over a medium–high heat, drizzle in a good lug of olive oil, add the garlic and chilli, then tear in the anchovies and olives and stir for 2 minutes, or until the garlic starts to turn golden and the anchovies melt into the base.
- Add the cherry tomatoes, a good splash of pasta water and cover with a lid. Cook for 3 to 4 minutes, or until the cherry tomatoes start to cook down slightly.
- Drain the pasta, reserving a cupful of cooking water. Add the basil to the sauce along with the pasta and a splash of the reserved cooking water, to loosen.
- Have a taste and season, if needed. Transfer to a serving platter and top with a good shaving of fresh Parmesan.
SPAGHETTI ALLA PUTTANESCA RECIPE | JAMIEOLIVER.COM RECIP…
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 457 calories per serving
- Bring a large pan of salted water to the boil. Meanwhile, peel and finely slice the garlic, destone the olives, and halve the cherry tomatoes. Slice the chillies and pick the basil leaves.
- Add the spaghetti to the pan of boiling salted water and cook according to the packet instructions.
- Place a large frying pan over a medium–high heat, drizzle in a good lug of olive oil, add the garlic and chilli, then tear in the anchovies and olives and stir for 2 minutes, or until the garlic starts to turn golden and the anchovies melt into the base.
- Add the cherry tomatoes, a good splash of pasta water and cover with a lid. Cook for 3 to 4 minutes, or until the cherry tomatoes start to cook down slightly.
- Drain the pasta, reserving a cupful of cooking water. Add the basil to the sauce along with the pasta and a splash of the reserved cooking water, to loosen.
- Have a taste and season, if needed. Transfer to a serving platter and top with a good shaving of fresh Parmesan.
BUTTERFISH SATAY RECIPE | EASY BUTTERFISH RECIPES - FULTON ...
Your favorite satay flavors meet butterfish! The power of this butterfish satay recipe lies in the marinade, so give these little fish plenty of time to soak all the flavor up. Try these on the grill or under the broiler, and serve with your favorite peanut sauce.
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Reviews 4.0
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Reviews 4.8
Total Time 10 minutes
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Calories 78 per serving
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PERFECT CAESAR SALAD DRESSING RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 10 minutes
Category Lunch
Calories 130 calories per serving
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Category Dinner, Main course
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