WHAT ARE ANCHOVIES RECIPES

Name: Fast Tomato Sauce With Anchovies
Total time: 30 min
Yield: enough for 1 pound of pasta, about 4 servings
Cuisine: italian
Ingredients: 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

FAST TOMATO SAUCE WITH ANCHOVIES RECIPE - NYT COOKING

Fast Tomato Sauce With Anchovies Recipe - NYT Cooking 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

Total Time 30 minutes

Yield enough for 1 pound of pasta, about 4 servings

Number Of Ingredients 5

Ingredients

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//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

PASTA PUTTANESCA RECIPE - NYT COOKING

Pasta Puttanesca Recipe - NYT Cooking image

There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.

Provided by Mark Bittman

Total Time 30 minutes

Yield 3 to 6 servings

Number Of Ingredients 11

Ingredients

Salt to taste
3 tablespoons olive oil
3 or more cloves garlic, lightly smashed and peeled
3 or more anchovy fillets
1 28-ounce can whole plum tomatoes
Freshly ground black pepper to taste
1/2 cup pitted black olives, preferably oil-cured
2 tablespoons capers
Crushed red pepper flakes to taste
1 pound linguine or other long pasta
Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

Steps:

Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.

Nutrition Facts : @context http//schema.org, Calories 384, UnsaturatedFatContent 7 grams, CarbohydrateContent 63 grams, FatContent 9 grams, FiberContent 5 grams, ProteinContent 12 grams, SaturatedFatContent 1 gram, SodiumContent 539 milligrams, SugarContent 6 grams

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