Anchovy Olive Pasta Sauce Recipes

Steps:

• Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
• While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
• Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Steps:

• Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
• Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
• While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
• Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.

Steps:

• Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
• While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

Steps:

• In a medium saucepan combine olive oil and anchovies.
• Cook over medium heat, stirring to mash anchovies, 3 to 5 minutes.
• Add garlic and onion and cook until tender, 5 minutes or so.
• Stir in remaining ingredients and simmer, uncovered, 15 minutes.

Steps:

• Heat oil in a small saucepan over medium low heat, add garlic and cook about 30 seconds.
• Add anchovies along with the oil in the can, stir, cook 2 minutes (they will dissolve).
• Season with pepper to taste and pour over pasta and toss.
• Top with freshly grated Parmesan cheese.

Steps:

• In a large heavy skillet (measuring at least 12 inches across top) cook garlic in oil over moderate heat, stirring, until pale golden. Add anchovies and cook, mashing them, until they dissolve into oil, about 1 minute. Stir in olives and parsley and remove skillet from heat.
• In a kettle of salted boiling water cook spaghetti until al dente. Reserve 1 cup pasta cooking liquid and drain spaghetti in a colander. Add spaghetti and 1/2 cup reserved liquid to sauce. Heat pasta over moderate heat, stirring and tossing it and adding more reserved liquid as necessary, until it is coated well with sauce.