Best Spaghettini With Tomatoes And Anchovies Recipes

SICILIAN SPAGHETTI

Sicilian Spaghetti image

If you love anchovies and pasta, this recipe is for you. It's quick, easy and very tasty. Serve with crusty Italian bread, if desired.

Provided by DIGGER2640

Categories World Cuisine Recipes European Italian

Time 15m

Yield 8

Number Of Ingredients 8

Ingredients

1 pound spaghetti
4 tablespoons olive oil
3 cloves garlic, crushed
1 (2 ounce) can anchovy fillets, chopped
1 cup fine bread crumbs
1 cup chopped fresh parsley
ground black pepper to taste
4 tablespoons freshly grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 53.6 g, Cholesterol 7.1 mg, Fat 9.8 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 1.9 g, Sodium 516.3 mg, Sugar 2.5 g

SPAGHETTINI WITH CHECCA SAUCE

Spaghettini with Checca Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

SPAGHETTI WITH TOMATO-ANCHOVY SAUCE

Spaghetti with Tomato-Anchovy Sauce image

For a stronger anchovy taste, use the oil from the tin in place of some of the olive oil.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 50m

Number Of Ingredients 9

Ingredients

1 can (28 ounces) whole peeled tomatoes
3 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
14 to 16 anchovy fillets, chopped
3 tablespoons chopped fresh basil leaves
Coarse salt and ground pepper
3/4 pound spaghetti, cooked according to package instructions and drained
Grated Parmesan

Steps:

In a blender or food processor, puree tomatoes with their juices until smooth. In a large pot, heat oil over medium. Add onion and garlic and cook, stirring, until onion is soft, about 8 minutes. Add tomatoes and anchovies and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.

Nutrition Facts : Calories 495 g, Fat 12 g, Fiber 5 g, Protein 17 g, SaturatedFat 2 g