SPAGHETTI WITH CARAMELIZED ONIONS, ANCHOVIES, AND TOASTED-GARLIC BREADCRUMBS
Cobbled together from staples, this dish pays homage to tasty and thrifty Sicilian cuisine. Caramelized onions and anchovies marry sweet and salty, and garlic-laced breadcrumbs contribute a pleasingly crisp, crumbly texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large skillet over medium-high. Add crushed garlic, and cook until golden, 2 to 3 minutes. Add breadcrumbs and 1 tablespoon oil, and stir until well coated. Season with salt, and cook until breadcrumbs are crisp and golden brown. Place on a rimmed baking sheet lined with paper towels to drain. Discard garlic, and let breadcrumbs cool completely.
- Heat 3 tablespoons oil in each of 2 large skillets over medium heat. Divide onions between skillets, and cook, stirring frequently, until caramelized and golden brown, 10 to 15 minutes. (Add a little more oil if necessary.) Combine cooked onions in 1 skillet. Add sliced garlic, and cook over medium heat until golden, about 3 minutes. Add anchovies and red-pepper flakes, and cook for 2 minutes.
- Meanwhile, cook spaghetti according to package directions in salted water. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to skillet, and toss well. Add reserved cooking liquid, parsley, and butter, and season with salt and pepper. Mix well, then top with breadcrumbs, and garnish with parsley.
LINGUINE WITH CARAMELIZED ONIONS AND ANCHOVIES
Note: the amount of anchovies in this recipe may seem alarming, but indeed 2 (2-ounce) tins is correct and makes for a delicious sweet and salty pasta sauce.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
PASTA WITH CARAMELIZED CABBAGE, ANCHOVIES AND BREAD CRUMBS
This dish is hearty and robust, with a savory backbone from the anchovies, sage and pecorino, as well as a bite from the red chile flakes. (A note to anchovy haters: add them anyway. They dissolve into the sauce and add complexity without any fishiness.) Although I used regular pasta, I think farro pasta or whole-wheat pasta would also have stood up to the brawny flavors of the dish. Or, if you wanted to take this in a meatier direction, you could substitute bacon for anchovies, reducing the olive oil and using some of the bacon fat to cook the cabbage. Pork products and cabbage are a match made in heaven, or at least in much of Eastern Europe.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 22 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 503 milligrams, Sugar 6 grams, TransFat 0 grams
CARAMELIZED ONION & GARLIC PASTA
This full-flavored recipe is the result of my mom's love of pasta and our love of cooking together. With a bit of pepper heat and smoky bacon, the entree is excellent alone or paired with grilled chicken. -Lacy Jo Matheson, Sault Ste. Marie, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.
Nutrition Facts : Calories 587 calories, Fat 25g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 496mg sodium, Carbohydrate 71g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein.
MARK BITTMAN'S PASTA WITH GARLIC, TOMATOES AND ANCHOVIES
I'm an anchovy-lover. If you are one too, you will like this. If you know an anchovy-hater, don't tell them and I bet they won't even know. The anchovies completely break down into the sauce. Of course you need excellent anchovies, and that means ones that are packed in olive oil, preferably from Italy or Spain.
Provided by Gay Gilmore
Categories Penne
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and salt it for the pasta -- you should be able to make the entire recipe as the pasta cooks.
- Put olive oil in a medium skillet over medium heat; a minute later, add garlic and chilies, if using -- cook garlic so it bubbles gently.
- When it is lightly browned all over, add anchovies and cook, stirring occasionally, for about a minute, until anchovies begin to fall apart, then add tomatoes.
- Adjust heat so tomatoes bubble nicely, and cook until mixture becomes saucy, about 5 minutes.
- Taste and add salt and pepper as necessary (taste first because the anchovies can contribute plenty of salt).
- Meanwhile, cook pasta until tender but not mushy. When it is done, drain it, reserving a little cooking water to thin sauce if necessary. Serve pasta with sauce and parsley.
Nutrition Facts : Calories 608.9, Fat 17.4, SaturatedFat 2.7, Cholesterol 17, Sodium 744.6, Carbohydrate 90.5, Fiber 4.7, Sugar 4, Protein 21.8
PASTA WITH CARAMELIZED ONION, SWISS CHARD AND GARLICKY BREAD CRUMBS
The warm, nutty flavor of good varieties of whole wheat pasta is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top.
Provided by Melissa Clark
Categories dinner, easy, weekday, pastas, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
- Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 13 grams, Carbohydrate 85 grams, Fat 17 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 749 milligrams, Sugar 7 grams
SPAGHETTI WITH ANCHOVIES, OLIVES, AND TOASTED BREAD CRUMBS
Categories Fish Olive Pasta Dinner Summer Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a main course
Number Of Ingredients 10
Steps:
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
- Tear bread into pieces and in a blender or food processor pulse to make coarse crumbs. Finely chop onion. Mince garlic. Rinse anchovies and pat dry. In a sieve rinse and drain peppers and olives. Cut peppers into 1‚-inch-long strips and quarter olives.
- In a deep 12-inch heavy skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and stir in bread crumbs. Toast bread crumbs, stirring constantly, until golden and crisp, about 2 minutes, and transfer to a plate to cool. Wipe skillet clean.
- In skillet heat remaining 4 tablespoons oil over moderately high heat until hot but not smoking and cook onion, stirring, until golden brown on edges. Remove skillet from heat and add garlic and anchovies. Cook mixture over moderately low heat, stirring until fillets are dissolved, about 2 minutes. Carefully pour wine down side of skillet and simmer, stirring occasionally, until liquid is reduced to about 2 tablespoons. Remove skillet from heat and stir in peppers, olives, and 1/4 cup parsley.
- Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with 1/2 cup reserved pasta water and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Sprinkle pasta with remaining 1/4 cup parsley and some bread crumbs and serve remaining bread crumbs on the side.
LINGUINE WITH CARAMELIZED ONIONS AND ANCHOVIES
Found this recipe from the Food Network (Emeril Live). It's delicious! Whether you're an anchovy-lover or not, try this recipe -- it's sweet, salty, and a little nutty (not fishy at all). I substitute whole-wheat pasta, split this recipe in half, toast some crusty bread, and it's the perfect dinner for 2.
Provided by caromello
Categories Low Cholesterol
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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