Best Lemony Pasta With Kelp Chile And Anchovies Recipes

PASTA WITH PRESERVED LEMON AND ANCHOVIES

Pasta with Preserved Lemon and Anchovies image

Two store-bought pantry ingredients are the stars of this quick weeknight supper: sunny preserved lemons and meaty anchovies. Parmesan cheese brings out the umami flavor of the little fish, while a handful of parsley adds just the right amount of freshness.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 15m

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

Kosher salt and freshly ground pepper
12 ounces long pasta, such as spaghetti or linguine
1/4 cup extra-virgin olive oil, plus more for serving
2 tablespoons minced garlic (from 5 to 6 cloves)
2 tablespoons minced oil-packed anchovies (from 6 to 8)
1/4 cup chopped preserved lemon (from about 1/2 store-bought preserved lemon)
3/4 cup coarsely chopped flat-leaf parsley, plus whole leaves for garnish
1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed), plus more for serving

Steps:

Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add garlic and anchovies and cook until fragrant, about 30 seconds. Add preserved lemon; cook 30 seconds. Add pasta and 3/4 cup pasta water; cook, stirring and shaking pan, until pasta is cooked, 1 to 2 minutes. Remove from heat; add parsley and cheese and continue stirring and shaking pan, adding more pasta water as necessary to create a creamy sauce. Season with salt and pepper and serve with more cheese, pepper, and parsley leaves, and a drizzle of oil.

PASTA WITH ANCHOVIES, GARLIC, CHILES AND KALE

Pasta With Anchovies, Garlic, Chiles and Kale image

If you don't have an after-work, go-to pasta dish, this may fill the void. The backbone of flavor comes from pantry staples - a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner. But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

Ingredients

Salt, as needed
1/2 pound pasta
3 tablespoons good olive oil, more for drizzling
1/4 to 1/2 teaspoon crushed red chile flakes, to taste
4 fat garlic cloves, smashed and peeled
2 tablespoons drained capers, patted dry with a paper towel to encourage browning
4 anchovy filets
1 small bunch kale, chopped (or use 3 large handfuls chopped kale)
Black pepper
Squeeze of lemon, optional
Grated pecorino or Parmesan cheese, for serving (optional)

Steps:

Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.
Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.
Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn't necessary but if you like pecorino and have some on hand, feel free to shower it on top.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 2 grams, Carbohydrate 94 grams, Fat 3 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 532 milligrams, Sugar 5 grams

LEMONY PASTA WITH KELP, CHILE AND ANCHOVIES

Lemony Pasta With Kelp, Chile and Anchovies image

Kelp, a hardy seaweed sold fresh, frozen or dried, gives this lemony pasta dish a salty depth that's also extremely nutrient-dense. A little like pesto, the garlicky sauce coats the rigatoni in a bright green purée, flecked with darker bits of chopped parsley. Don't skimp on the anchovies; they underscore the ocean flavor of the kelp, adding an appealing umami richness.

Provided by Melissa Clark

Categories dinner, easy, quick, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt, as needed
1 pound rigatoni or other pasta
4 to 8 anchovy fillets, chopped
4 large garlic cloves, finely grated or minced
1 1/2 teaspoons finely grated lemon zest, plus fresh lemon juice, to taste
1/4 teaspoon red-pepper flakes, or to taste
1/4 cup extra-virgin olive oil, plus more for serving
1/2 cup/70 grams kelp purée or thawed kelp smoothie cubes (see Note)
1/2 cup finely chopped parsley, plus more for serving
2 tablespoons unsalted butter

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook until just shy of al dente, usually 1 to 2 minutes earlier than the cooking time suggested on the packaging. Reserve 1 cup pasta water, then drain pasta.
Meanwhile, in a medium bowl, stir together anchovies, garlic, lemon zest and red-pepper flakes to make a paste.
In a 12-inch skillet, heat 1/4 cup oil over medium. Add anchovy paste and cook, stirring, until the anchovies begin to dissolve, about 2 minutes. Add kelp and cook, stirring, until slightly thickened, 1 to 2 minutes. Stir in 1/2 cup parsley and the butter. Add the pasta and toss to coat. If the mixture seems dry, add some of the reserved pasta water, tossing to coat the pasta with sauce. Season with salt and lemon juice, to taste.
Garnish with more parsley, drizzle with oil, if desired, and serve immediately.