Best Pasta With Anchovies Garlic Chiles And Kale Recipes

Spaghetti Aioli With Anchovies & Garlic (Spaghetti Aglio E O image

Provided by BlondieItaliana

Categories Spaghetti

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

2/3 lb spaghetti
1 (2 ounce) can anchovy fillets
2/3 cup extra virgin olive oil
2 garlic cloves, chopped
1 teaspoon garlic (refrigerated jar of chopped garlic)
1 dash salt
1 dash garlic powder

Steps:

Boil water for pasta.
Meanwhile, saute' garlic, oil, & garlic powder in saucepan over low-medium heat (must not burn the garlic or it is ruined as the taste goes bad & you have to start from scratch).
Set aside 4-5 anchovies and cut them into small pieces, reserve those for last step.
Take remaining anchovies in can & add them to garlic & oil saute' and break them into pieces as you stir them into pan. Stir frequently. Add dash of salt to taste.
Cook pasta as directed. Drain. Put into large pasta bowl. Add oil/garlic/anchovy mix as well as reserved anchovy pieces. Toss together & serve immediately.

Nutrition Facts : Calories 634.2, Fat 38.6, SaturatedFat 5.5, Cholesterol 12.1, Sodium 565.4, Carbohydrate 57.6, Fiber 2.5, Sugar 2.1, Protein 14.2

Pasta With Anchovies, Garlic, Chiles and Kale image

Provided by lecole54

Categories < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

salt, as needed
1/2 lb cavatappi pasta (substitutes -- fusilli, farfall, cavatelli, orecchiette, or elbow macaroni)
3 tablespoons olive oil, more for drizzling
1/4-1/2 teaspoon crushed red chile flakes, to taste
4 large garlic cloves, smashed and peeled
2 tablespoons capers (drained and patted dry with a paper towel to encourage browning)
4 anchovy fillets
1 small bunch kale, chopped (or use 3 large handfuls chopped kale, or any green you prefer)
black pepper, to taste
lemon juice, to taste (optional)
grated pecorino romano cheese (optional) 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-Romano or Parmesan cheese, and have some on hand, feel free to shower it on top.

Nutrition Facts : Calories 631.5, Fat 22.9, SaturatedFat 3.3, Cholesterol 6.8, Sodium 556.8, Carbohydrate 87.9, Fiber 4.1, Sugar 3.1, Protein 17.8

PASTA WITH ANCHOVIES, GARLIC, CHILES AND KALE image

Categories Pasta

Yield 2

Number Of Ingredients 11

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:

1. Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain. 2. Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes. 3. 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. 4. 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.