DRIED PASTA INGREDIENTS RECIPES

Name: Spaghetti with anchovies, dried chilli & pangrattato
Total time: 20 min
Yield: 6
Cuisine: italian
Ingredients: 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

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

Ingredients

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

PASTA WITH SUN-DRIED TOMATOES RECIPE | INA GARTEN | FOOD ...

Pasta with Sun-Dried Tomatoes Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories main-dish

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Steps:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

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