Best Anchovy Garlic Pasta Recipes
PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE
This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.
Provided by Mindy Fox
Categories Pasta Kid-Friendly Quick & Easy Parmesan Anchovy Small Plates
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
- Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
- While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
- Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.
MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER
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
Categories dinner, easy, quick, weeknight, pastas, appetizer, main course
Time 20m
Yield 2 servings.
Number Of Ingredients 9
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, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams
SPICY PASTA WITH BROCCOLI, ANCHOVY, AND GARLIC
An Italian classic. Sweet, salty, and spicy flavors combine in this unique and tasty pasta and broccoli dish. This dish benefits from being richly coated in olive oil. Serve with a fresh, absorbent slice of focaccia to mop up the sauce.
Provided by Stephen Van Houten
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
- Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
- Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.
Nutrition Facts : Calories 666.9 calories, Carbohydrate 93.7 g, Cholesterol 10.2 mg, Fat 24.7 g, Fiber 8.1 g, Protein 23 g, SaturatedFat 3.7 g, Sodium 652.1 mg, Sugar 6.4 g
ANCHOVY PASTA WITH GARLIC BREADCRUMBS
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Dinner Anchovy Breadcrumbs Garlic Lemon Chile Pepper Cheese
Yield Serves 4
Number Of Ingredients 12
Steps:
- Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.
- Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.
- Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.
- Divide pasta among bowls. Top with remaining breadcrumb mixture.
BAKED SQUID WITH GARLIC-ANCHOVY PASTA
I found this on another recipe site many years ago and it became a favorite back then. I recently came across the recipe again and thought I would share it here. Originally by Tracy Seaman in _An Italian Christmas Meal_; "Food and Wine", December 1994.
Provided by Skypoodle
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F.
- Bring a large saucepan of salted water to a boil.
- In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt.
- Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup of the olive oil over the squid. Bake for 10 minutes or until the squid is golden brown and crunchy.
- Meanwhile, in a small saucepan, whisk the garlic and anchovy paste into the remaining 1/4 cup of olive oil and bring to a simmer over low heat.
- Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes).
- Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat.
- Make a bed of pasta on a platter or plates and mound the squid on the pasta.
- Serve with lemon wedges.
Nutrition Facts : Calories 751.1, Fat 34.8, SaturatedFat 6.7, Cholesterol 405.7, Sodium 932.2, Carbohydrate 70.8, Fiber 4.5, Sugar 2.7, Protein 38.6
BAKED SQUID WITH GARLIC-ANCHOVY PASTA
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F. Bring a large saucepan of salted water to a boil. In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt. Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup of the olive oil over the squid. Bake for 10 minutes or until the squid is golden brown and crunchy. Meanwhile, in a small saucepan, whisk the garlic and anchovy paste into the remaining 1/4 cup of olive oil and bring to a simmer over low heat. Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes). Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat. Make a bed of pasta on a platter or plates and mound the squid on the pasta. Serve with lemon wedges.
MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER
Categories Pasta
Number Of Ingredients 10
Steps:
- PREPARATION 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.
ANCHOVY & GARLIC PASTA
Basic but flavorful pasta or noodle dish.Wide open to changes as you like, for instance when I made this a few days ago, I used Japanese soba noodles and added a few chopped tor tomatoes, perfect.
Provided by Lee Thayer
Categories Pasta Sides
Time 20m
Number Of Ingredients 6
Steps:
- 1. For the anchovies, I have used small tins (cans) and jarred fillets, both in olive oil. The tin are easy, just one tin needed, for jarred (normally fragile fillets or rather mush) use two big spoons of anchovy 'mush' and oil.
- 2. Fettuccine that I buy, and all brands that I have seen here, the pasta is in little spirals in the package. I normally use 2-3 spirals for 2 servings. This is a 250 gram pack that has 6 spirals, this is imported from Italy and is surprisingly low cost. One spiral is about 40 grams. You can also use spaghetti or even soba noodles. Amount to use is for 2-3 servings.
- 3. Cook pasta in a pot of boiling salted water until just tender, about 5 minutes, drain well, and set aside. If using soba noodles, cook in unsalted boiling water until tender then drain well.
- 4. Heat a heavy non-stick skillet over low heat, add the garlic and open the tin of anchovies and dump the contents into the pan (if using jarred, about 2 spoon plus oil), season with black pepper to your liking, use a spatula to break up the anchovies a bit most will basically melt into the olive oil, cook until garlic just begins to brown, 3-5 minutes.
- 5. Add the well drained pasta or noodles and mix to coat the pasta well and heat through, remove from heat. This is 2 spirals of fettuccine pasta used.
- 6. Garnish with fresh chopped parsley and grated Parmesan cheese if desired. Serve as a side with any dish.
PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE
This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
- Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
- While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
- Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.
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The Ingredients
The key ingredients for anchovy garlic pasta are garlic and anchovies. Garlic is one of the most important parts of the recipe as it lends a unique flavor profile to the sauce. It’s best to use fresh garlic for this recipe as opposed to garlic powder. Anchovies too are an essential ingredient, but not everyone likes anchovies. The anchovies are usually added to the sauce and left to cook until they dissolve, so you won’t find big pieces of fish in the final dish. Olive oil is also a key ingredient as it gives the dish its distinct flavor and texture.The Process
Making anchovy garlic pasta is relatively simple. First, you will need to cook the pasta according to the instructions on the packet. Drain the pasta and set it aside while you prepare the sauce. In a large skillet, heat up some olive oil on medium-high heat. Add diced garlic to the pan and let it cook until it turns golden brown and fragrant. Add anchovies and continue cooking until they dissolve into the oil. The next step is to add the cooked pasta to the pan and mix it all together with the sauce. If the sauce is too dry, add a few tablespoons of pasta water to help it loosen up. Finally, season the dish with some salt and freshly ground black pepper to taste. There are several variations of this recipe that you can try, such as adding some chili flakes for a spicy kick or some chopped tomatoes for a more tangy flavor.Serving
Once the pasta is cooked and mixed with the sauce, you can serve it hot immediately. You can also garnish your dish with some chopped parsley, grated parmesan cheese, or a slice of lemon for a fresh twist.Conclusion
Anchovy garlic pasta recipes are quick, easy, inexpensive, and delicious. This classic dish is a great go-to meal when you don’t have much time on your hands but still want something hearty and flavorful. Plus, the recipe is versatile enough to allow for many different variations and adaptations to suit your tastes. Whether you’re a seasoned cook or a beginner in the kitchen, you can always create a delicious and satisfying plate of anchovy garlic pasta with just a few simple ingredients.Anchovy garlic pasta is a delicious and easy-to-make recipe that can be done in minutes. With a few key ingredients and the right cooking techniques, you can create a dish that’s perfect for any occasion. This article will provide you with some valuable tips on how to make the perfect anchovy garlic pasta recipe.
Tip 1: Start with high-quality ingredients
The key to making a delicious anchovy garlic pasta recipe is using high-quality ingredients. Use only the freshest herbs, spices, pasta, and anchovy fillets. Make sure the anchovy fillets are of good quality as they are the main ingredient in this recipe. You can buy fresh anchovy fillets or canned ones. If you’re using canned fillets, make sure to rinse them well before adding them to the pasta. Also, use a high-quality pasta that will give you the perfect texture and flavor.
Tip 2: Use the right amount of garlic and anchovy fillets
The amount of garlic and anchovy fillets you use in your recipe will determine the overall flavor and aroma of the dish. Use enough garlic to give the dish a strong aroma without overpowering it. In general, you can use one or two cloves of garlic per serving. As for the anchovy fillets, use one or two fillets per serving. These are enough to provide the dish with a distinctive taste but not so much as to make it too salty or fishy.
Tip 3: Cook the garlic properly
Garlic is a delicate ingredient that can easily burn or become bitter if not cooked properly. To avoid this, sauté the garlic over low heat until it turns golden brown. This will give the garlic a milder flavor and aroma while still adding plenty of taste to the dish. Using a garlic press can also help you extract as much flavor as possible from the cloves.
Tip 4: Choose the right herbs and spices
Anchovy garlic pasta recipes often call for the use of herbs and spices to add flavor and aroma to the dish. Some of the most commonly used herbs and spices include basil, parsley, oregano, and red pepper flakes. Use these in moderation to avoid overpowering the dish. You can also experiment with different combinations of spices to create your own unique flavor profile.
Tip 5: Cook the pasta until al dente
One of the most important tips for making the perfect anchovy garlic pasta recipe is to cook the pasta until al dente. Al dente means that the pasta is cooked until it’s tender but still firm to the bite. This will give the pasta the perfect texture and flavor without making it mushy or overcooked. To cook the pasta al dente, bring a large pot of salted water to a boil and then add the pasta. Stir it occasionally while it cooks for about 8 to 10 minutes or until it’s al dente.
Tip 6: Use the right amount of olive oil
Olive oil is an essential ingredient in this recipe that adds flavor and texture to the dish. Use a high-quality extra virgin olive oil and add it to the pan before sautéing the garlic. Use enough oil to prevent the garlic from sticking to the pan but not too much as to make the dish too oily. In general, you can use one or two tablespoons of olive oil per serving, depending on your preference.
Tip 7: Use the right cooking techniques
The right cooking techniques are key to making the perfect anchovy garlic pasta recipe. After cooking the pasta until al dente, drain it and set it aside. Heat a pan over medium heat, add the olive oil, and sauté the garlic until it turns golden brown. Add the anchovy fillets, and cook for a few minutes until they start to break down. Then add the pasta to the pan, and stir it well to combine all the ingredients. Cook for a few more minutes until the pasta is well coated with the sauce.
Conclusion:
If you follow these valuable tips, you can easily make a delicious anchovy garlic pasta recipe that your family and friends will love. Remember, the key to making the perfect dish is to use high-quality ingredients, cook the garlic properly, use the right amount of herbs and spices, and cook the pasta until al dente. Happy cooking!