Best Spaghetti With Caramelized Onions Anchovies And Toasted Garlic Breadcrumbs 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

Linguine with Caramelized Onions and Anchovies image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup, plus 1 1/2 teaspoons kosher salt, divided
1 pound dried linguine
1/3 cup olive oil
2 tablespoons unsalted butter
8 cups thinly sliced onions
2 tablespoons thinly sliced garlic
2 (2-ounce) cans flat anchovy fillets (not packed in salt variety), well drained
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
1/2 cup lightly toasted bread crumbs

Steps:

Set a large, 1-gallon stock pot with a pasta insert 3/4 full with water over high heat and bring to a boil. Add 1/4 cup of the salt to the water as it boils. Place the linguine in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil and butter to the pan and, once the butter melts, add the onions. Cook, stirring occasionally, until the onions have softened and caramelized, 10 to 12 minutes. Add the garlic and anchovies to the pan, stirring until fragrant and the anchovies have melted, 2 to 3 minutes. Add the drained pasta and the reserved pasta cooking water to the pan and season with the remaining 1 1/2 teaspoons kosher salt, pepper, and parsley. Cook, tossing to combine, until the pasta is heated through and the water is nearly evaporated, 3 to 4 minutes. Remove from the heat, sprinkle with the toasted bread crumbs and toss to combine. Serve while hot.

Linguine With Caramelized Onions and Anchovies image

Provided by caromello

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup kosher salt
1 1/2 teaspoons kosher salt
1 lb dry linguine
1/3 cup olive oil
2 tablespoons unsalted butter
8 cups onions, thinly sliced
2 tablespoons garlic, thinly sliced
2 (2 ounce) cans anchovy fillets, well drained (not packed in salt variety)
1 teaspoon fresh ground black pepper
2 tablespoons fresh parsley leaves, chopped
1/2 cup breadcrumbs, lightly toasted

Steps:

Set a large, 1-gallon stock pot with a pasta insert 3/4 full with water over high heat and bring to a boil. Add 1/4 cup of the salt to the water as it boils. Place the linguine in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil and butter to the pan and, once the butter melts, add the onions.
Cook, stirring occasionally, until the onions have softened and caramelized, 10 to 12 minutes.
Add the garlic and anchovies to the pan, stirring until fragrant and the anchovies have melted, 2 to 3 minutes.
Add the drained pasta and the reserved pasta cooking water to the pan and season with the remaining 1 1/2 teaspoons kosher salt, pepper, and parsley.
Cook, tossing to combine, until the pasta is heated through and the water is nearly evaporated, 3 to 4 minutes.
Remove from the heat, sprinkle with the toasted bread crumbs and toss to combine. Serve while hot.