ANCHOVY OLIVE RECIPES

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MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEP…



Midnight Pasta With Garlic, Anchovy, Capers and Red Pep… image

There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Provided by David Tanis

Total Time 20 minutes

Yield 2 servings.

Number Of Ingredients 9

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

Steps:

  • Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
  • While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
  • Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Nutrition Facts : @context http//schema.org, Calories 627, UnsaturatedFatContent 18 grams, CarbohydrateContent 87 grams, FatContent 23 grams, FiberContent 4 grams, ProteinContent 18 grams, SaturatedFatContent 3 grams, SodiumContent 403 milligrams, SugarContent 3 grams

SPAGHETTI WITH ANCHOVIES | JAMIE OLIVER PASTA RECIPES



Spaghetti with anchovies | Jamie Oliver pasta recipes image

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

450 g dried spaghetti
2 cloves of garlic
olive oil
16 anchovy fillets
2 lemons
2 small dried red chillies
olive oil
1 clove of garlic
1 good handful of fresh thyme
200 g fresh breadcrumbs

Steps:

    1. First make the pangrattato. Put 6 tablespoons of oil into a hot thick-bottomed pan.
    2. 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.
    3. 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.
    4. As the garlic begins to soften, lay the anchovy fillets over the top. After a minute you will see them begin to melt.
    5. Squeeze in the lemon juice and crumble in the dried chillies.
    6. 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

More about "anchovy olive recipes"

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEP…
There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 627 per serving
  • Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.
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