SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES
This is a take on a classic dish from Southern Italy that tosses pasta with toasted, seasoned bread crumbs called pangrattatto. In this version, the bread crumbs are sautéed in olive oil with garlic and anchovies until golden and crisp, and the pasta is coated with egg yolks, hot sauce and Asian fish sauce for creaminess and depth. You can make the bread crumbs up to 3 hours ahead; longer than that and you risk letting them go soggy. Use good-quality bread crumbs here, either homemade or purchased from a bakery. The next best choice is panko, Japanese bread crumbs that you can find in large supermarkets. If you have any of the pangrattatto mixture left over, store it in the refrigerator and give it a brief sauté to revive it before using.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
- In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 19 grams, Carbohydrate 107 grams, Fat 24 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 5 grams
CRABZILLA'S SPICY CHUNKY GARLICKY SPAGHETTI SAUCE
This is my own variation of my mom's sauce. It's simple to prepare and should be simmered all day for the best flavor. You can add ground beef, ground sausage, or brown up some Italian sausage links and simmer in sauce if you like. This freezes well and will easily feed 8 - 10 people, with leftovers. I'm not 100% sure of the exact size of the large cans of tomatoes this calls for as I don't have one on hand, however, I will estimate and say 28 oz. Just use the big cans that are usually on the bottom shelf of the canned tomato aisle. Hope you enjoy, vary spices according to your taste preferences. You may prefer your sauce less spicy, so sub the Rotel for petite diced tomatoes and omit the crushed red pepper flakes.
Provided by Crabzilla
Categories Sauces
Time 6h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large, deep pot.
- Saute onion, garlic, and mushrooms until soft and slightly browned.
- Add basil, oregano, black pepper, salt, and crushed red pepper flakes.
- Saute for an additional 10 minutes (estimate), stirring frequently, being careful not to burn the herbs.
- Add all the canned tomatoes, tomato paste, stir real well, and bring to a boil.
- Boil for about 10 minutes and use a potato masher to crush the whole tomatoes (they crush easily after being boiled).
- Add red wine and continue to boil for another 2 minutes.
- Turn down to a low simmer, and simmer for at least 6 hours, stirring now and then.
- I usually put a lid on to partially cover the pot for the first 3 hours and then remove it for the last 3 hours to let the sauce reduce, it should end up a nice deep, rich red color.
- Serve over your favorite pasta and fix up a nice green salad and crusty loaf of bread to make a complete meal.
- Let sauce cool before freezing- can be frozen in whatever size portions you like using zip-lock freezer bags.
YUMMY GARLICKY SPAGHETTI SQUASH
I can't eat much pasta because I have to watch my carb intake, so I have become very creative with spaghetti squash. This is a delicious side dish that pairs well with any sort of roasted meat or steak. You can also make it into a main dish by adding leftover meat or Italian sausage and a little mozzarella or Parmesan cheese. Another delicious choice would be to add sauteed shrimp, steamed broccoli florets, or asparagus.
Provided by Parizienne
Categories Side Dish Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Place spaghetti squash, cut-side down, on the prepared baking sheet.
- Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 45 to 60 minutes. Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.
- Toss baked, hot squash with olive oil, garlic, salt, and pepper. Sprinkle with fresh basil and Parmesan cheese.
Nutrition Facts : Calories 70 calories, Carbohydrate 5 g, Cholesterol 1.5 mg, Fat 5.4 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 103.7 mg
WHOLE-GRAIN SPAGHETTI WITH GARLICKY KALE AND TOMATOES
Categories Pasta Sauté Vegetarian Quick & Easy Dinner Casserole/Gratin
Yield 4
Number Of Ingredients 10
Steps:
- 1. Cook the pasta accordng to the package directions. Reserve 1/4 c. of the cooking water, drain the pasta, and return it to the pot. 2. Meanwhile, heat the oil in a large skillet over medium-high heat. -- Add the onion, garlic, 1/4 t. salt and 1/8 t. pepper. Cook, stirring occ until beg. to brown, 4-5 minutes. -- Add kale and cook, tossing frequently, until tender, 2-3 minutes. -- Add tomatoes and cook, until they begin to soften, 1-2 minutes 3. Add kale mixture, almonds, pecorino and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.
PECAN PESTO SPAGHETTI WITH GARLICKY BREADCRUMBS
This dish will make you feel like you're eating in a gourmet Italian restaurant.
Provided by Daily Inspiration S
Categories Pasta
Time 30m
Number Of Ingredients 17
Steps:
- 1. Cook pasta in salted water according to package instructions. Drain well, but reserve 1 1/2 cups cooking liquid. Transfer pasta to a large serving bowl; cover and keep warm.
- 2. Meanwhile, process basis, parsley, parmesan cheese, oil, pecans, lemon juice, garlic and salt in a food processor until smooth, scraping down sides if necessary.
- 3. Add pesto and butter to hot pasta ; toss gently until pasta is coated well with pesto. Stir in cooking water 1/4 cup at a time until sauce reaches desired consistency - discarding removing pasta water. Top with garlicy bread crumbs and additional parmesan.
- 4. For breadcrumbs, pulse garlic cloves in food processor until finely chopped or chop by hand. Add bread and lemon zest until coarse crumbs form. Stir in salt and pepper.
- 5. Heat oil in skillet over medium heat. Add breadcrumb mixture and cook, stirring constantly until golden brown and crispy. Transfer crumbs to a small bowl. Top each plate of pasta with crumbs and additional parmesan cheese.
GARLICKY SPAGHETTI
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil, add a generous pinch of salt, and cook spaghetti 1 minute less than the package directions instruct. Before draining the pasta, reserve about a cup of the water for later use.
- Meanwhile, mince the garlic and zest the lemons using a microplane (or without, if you don't have one). Cut the lemons in half and add the juice to a small container so it's ready to go.
- Heat olive oil in a medium skillet over medium heat until heated through, about 5 minutes. Add the garlic and cook, stirring, until fragrant but not browned, about a minute. Add the red pepper flakes and stir for a few more seconds.
- Add lemon juice and white wine, increase the heat to medium-high, and simmer until the liquid is reduced by half, about 5 minutes. Season with a pinch of salt and pepper.
- Add 2 tablespoons of the pasta water, add the butter, and turn off the heat once it's melted.
- Add the pasta back into the pan, followed by the lemon zest and parmesan cheese, tossing to coat all the spaghetti with the sauce. Add more pasta water as needed, 1 tablespoon at a time. Taste and add more salt and pepper if needed.
- Serve topped with additional parmesan cheese, thyme, and red pepper flakes, if desired.
GARLICKY SPAGHETTI
Garlic Spaghetti from Delish.com is for those garlic lovers out there.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Mince 3 garlic cloves. In a large skillet over medium-high heat, heat 3 tbsp olive oil. Add breadcrumbs and minced garlic and season with crushed red pepper flakes and salt. Cook until bread crumbs or golden and garlic is fragrant, about 3 minutes. Remove breadcrumbs onto a paper towel lined plate and wipe out skillet. Thinly slice remaining 3 cloves garlic. Place a large pot of salted water over high heat and bring to a boil. Prepare spaghetti according to package instructions, reserving at least 1 cup pasta water. Meanwhile, return skillet to medium heat and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced garlic and anchovies if using. Cook until garlic is fragrant and anchovies are dissolved, about 2 minutes. Lower heat to medium-low until pasta is done cooking. Add pasta to skillet and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed. Stir in parsley and 3/4 of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.
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