SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES
This is a take on a classic dish from Southern Italy that tosses pasta with toasted, seasoned bread crumbs called pangrattatto. In this version, the bread crumbs are sautéed in olive oil with garlic and anchovies until golden and crisp, and the pasta is coated with egg yolks, hot sauce and Asian fish sauce for creaminess and depth. You can make the bread crumbs up to 3 hours ahead; longer than that and you risk letting them go soggy. Use good-quality bread crumbs here, either homemade or purchased from a bakery. The next best choice is panko, Japanese bread crumbs that you can find in large supermarkets. If you have any of the pangrattatto mixture left over, store it in the refrigerator and give it a brief sauté to revive it before using.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
- In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 19 grams, Carbohydrate 107 grams, Fat 24 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 5 grams
LINGUINE WITH TOMATO-ANCHOVY SAUCE
Steps:
- Bring a large pot of water to a boil and salt it. Put the olive oil in a deep skillet and turn the heat to medium. A minute later, add the garlic and the anchovies. When the garlic sizzles and the anchovies break up, add the tomatoes.
- Turn the heat to medium-high and bring to a boil. Cook, stirring occasionally, until the mixture becomes saucy, about 15 minutes.
- Cook the pasta until it is tender but firm. Season the sauce to taste and serve over the linguine.
SPAGHETTI WITH HEIRLOOM TOMATOES, BASIL, AND BOTTARGA BREADCRUMBS
This is the dish to make in the middle of the summer when heirloom tomatoes are everywhere. I can think of few more satisfying things to eat. Bottarga, considered the caviar of Sicily, is a delicacy made by drying tuna or mullet roe in the sun until it forms a dense, rust-colored block. Here, it's shaved and tossed into the pasta, adding a deep oceany essence and salty-savory contrast to the sweet summer tomatoes.
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F.
- Put a large pot of heavily salted water on to boil over high heat.
- Toss the breadcrumbs with 2 tablespoons olive oil, spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown.
- Heat a large sauté pan over high heat for 2 minutes. Pour in the remaining 1/4 cup olive oil, and add the rosemary and crumbled chiles. Let them sizzle in the oil a minute or so, and then add the sliced onion and thyme. Season with 1 teaspoon salt and some pepper. Turn the heat down to medium, and cook 3 minutes, stirring often. Stir in the garlic, and cook another 3 to 4 minutes, until the onion is translucent and starting to color slightly.
- Drop the pasta in the boiling water.
- Turn the heat under the onions back up to high, and add the tomatoes to the pan with 1 teaspoon salt and some freshly ground black pepper. Stir the tomatoes often, and cook about 8 minutes, until their juices are released and start to reduce.
- When the pasta is al dente, drain it and add it to the tomatoes. Toss well, add the butter, and cook 3 to 4 minutes, to reduce the juices so they coat the noodles well. Season with 1/2 teaspoon salt and taste. Add the basil, parsley, and half the bottarga to the pan, and toss to combine. Transfer to a large warm pasta bowl or platter. Shower the breadcrumbs over the pasta, and scatter the remaining bottarga shavings on top.
ANCHOVIES IN TOMATO SAUCE WITH PASTA
Provided by Jamie Oliver
Categories Fish Nut Pasta Tomato Valentine's Day
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat a pan, add 6 tablespoons of olive oil, then add your garlic and fry slowly. As it begins to color, add the pine nuts, raisins, and anchovies and continue frying for 2 minutes, until the anchovies have melted. Add the tomato purée and the wine and stir in well. Leave to simmer on a medium heat for 3 minutes. The sauce should be quite thick, like tomato sauce, but if you think it needs thinning down, add a little water. Heat a little olive oil in a separate pan, add the bread crumbs and fry until toasted, crunchy, and golden. Leave to cool on paper towels. Meanwhile, cook your pasta in boiling salted water according to the package instructions. Drain and mix with the sauce. Check the seasoning and divide onto 4 plates, twizzling the pasta with tongs as you go. Serve sprinkled with the bread crumbs.
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