SPAGHETTI WITH FENNEL, ANCHOVIES, CURRANTS, PINE NUTS & CAPERS
Knock up a no-hassle family supper in under 30 minutes. This spaghetti dish with fennel, anchovies, currants, pine nuts and capers is salty, sweet and simple
Provided by Diana Henry
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Yield Serves 4-5
Number Of Ingredients 11
Steps:
- Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.
- Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.
- Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.
Nutrition Facts : Calories 579 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 2.1 milligram of sodium
PASTA WITH TUNA, CAPERS AND SCALLIONS
There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family's household favorites. I like it with a long, thin, twirlable pasta - spaghetti, linguine or bucatini - but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains).
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
- In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
- Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.
PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY
When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.
Provided by Adina Steiman
Categories Sandwich Low Fat Kid-Friendly Lunch Tuna Healthy Low Cholesterol Anchovy Sandwich Theory Picnic Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 13
Steps:
- Cut baguette in half crosswise with a serrated knife, then split each half lengthwise. Drizzle cut sides of bread with oil and rub with garlic. Arrange 2 anchovies on top half of each baguette.
- Toss onion and vinegar in a medium bowl and season with 1/4 tsp. each salt and pepper. Let stand 5 minutes. Add tuna and parsley and toss gently to combine. Taste and adjust seasoning. Pile tuna mixture on bottom half of each baguette. Top tuna mixture with eggs and olives.
- Arrange tomato slices on top of anchovies and close sandwiches. Wrap sandwiches tightly in foil and place a heavy pot or skillet on top. Add a few heavy objects such as cans to weigh down pot and press down on sandwiches. Let sit at room temperature at least 40 minutes and up to 1 hour. Unwrap, slice each sandwich in half crosswise (if desired), and serve.
PASTA WITH TUNA, ANCHOVIES, PINE NUTS AND CURRANTS
Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course
Time 35m
Yield 6 first-course or 4 main-course servings
Number Of Ingredients 14
Steps:
- In a heavy skillet saute the garlic and onion in the olive oil over medium heat until they are pale golden, about 10 to 12 minutes. Remove the garlic. Add the mashed anchovies and, stirring with a wooden spoon, let them melt over the heat, dissolving in the oil. Stir in the tomatoes, pine nuts, currants, salt and pepper and cook over medium heat for 7 to 10 minutes. Set this mixture aside.
- Bring the water to a boil in a large pot, add the sea salt and cook the pappardelle until it is al dente. Reserve some cooking water in case you need it to thin the sauce.
- Flake the tuna with a fork, add it to the anchovy-tomato sauce and mix it in well. Toss the pasta with most of the sauce, add 1 to 2 tablespoons of extra-virgin olive oil if needed and pour the remainder of the sauce over the top. Serve immediately sprinkled with the parsley and toasted bread crumbs.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 70 grams, Fat 16 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 1966 milligrams, Sugar 6 grams
PASTA WITH ANCHOVIES, CURRANTS, FENNEL, AND PINE NUTS
Provided by Sal Passalacqua
Categories Fish Pasta Tomato Sauté Quick & Easy Dried Fruit Pine Nut Saffron Fennel Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium heat. Add anchovies; mash with back of fork. Add onion, fennel, and red pepper. Sauté vegetables until tender, about 5 minutes. Add tomatoes, pine nuts, and currants. Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain pasta, reserving 1 cup cooking liquid. Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot. Add tomato mixture; toss over low heat until sauce coats pasta. Mix in breadcrumbs and transfer to bowl.
PASTA WITH CURRANTS AND PINE NUTS
In answer to a question in the threads. Something different for Pasta. This is a good Middle Eastern throw on pasta. I think it came from a Women Weekly book.
Provided by Latchy
Categories Penne
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in pan, add garlic and onions, cook stirring until onions are soft.
- Add spices, cook stirring until fragrant.
- Add chickpeas tomatoes, currants and extra olive oil stir until combined and heated through.
- Add pasta to large pan boiling water, boil, uncovered until just tender, drain.
- Combine chickpea mixture and pasta in bowl sprinkle with nuts and basil.
Nutrition Facts : Calories 941.2, Fat 39, SaturatedFat 4.7, Sodium 246, Carbohydrate 138.6, Fiber 21.1, Sugar 13.8, Protein 17.5
PASTA WITH TUNA, ANCHOVIES AND PINE NUTS
Perfect for this time of year; combining the comfort of pasta and toasted pinenuts with lovely fresh spring flavours - tuna, anchovies and zingy orange. The recipe is adapted from one found on the Australian betterhealth website but, I promise you, no one would ever think that health is the primary feature; the mix of flavours is just wonderful!
Provided by David GM
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Open the cans of tuna and anchovies, reserving the oils for cooking. Roughly flake the tuna and chop the anchovies.
- Place pinenuts on non-stick foil and grill until brown (this won't take long, so it's best to stay right next to the grill as they can burn quickly).
- Bring a large pan of water to the boil. Add salt and oil (if this is how you like to cook pasta - some people omit one or both of them). As soon you have added the pasta to the pan, start making the sauce:.
- Fry the chopped onion in the tuna and anchovy oils (using as much or as little as your personal preference) until transparent, adding the crushed garlic for about the last minute.
- Add the tomatoes, tomato puree, and orange juice (if using) and simmer for 5 minutes. Stir through the tuna, chopped anchovies and orange zest, and cook for a further 2 - 3 minutes to warm through then season to taste, with the pepper.
- Drain the pasta and toss together with the sauce. If using parsley, either toss through the pasta, or use as a garnish.
- As an addendum: not essential, but I find it handy spending a few seconds in checking the pasta packet for cooking time and liquid measure. Then, bearing in mind that once the pasta has been added to the water, it will take a few minutes to return to a rolling boil again)I calculate the timings. The idea being that the sauce and pasta are both ready at the same time. Sometimes I start the sauce first, other times the pasta. But it's a pretty fool-proof recipe though, and if you're unsure, you can always start the sauce first and keep it warm until required - it won't spoil.
Nutrition Facts : Calories 456.6, Fat 9.3, SaturatedFat 1.4, Cholesterol 18.9, Sodium 633.1, Carbohydrate 63.9, Fiber 4.2, Sugar 5.5, Protein 28.7
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