Tomato And Anchovy Sauce Recipes

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.

Steps:

• Put the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies, and stir. When the garlic sizzles and the anchovies break up, add the tomatoes.
• Turn heat to medium-high, and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes. Season to taste, and serve with spaghetti or other long pasta. Grated pecorino Romano cheese goes well with this sauce.

Steps:

• On a rimmed baking sheet, toss together olive oil, anchovy paste, and cherry tomatoes. Roast at 450 degrees until tomatoes burst. Toss with pasta; garnish with basil and ground pepper.

Steps:

• Melt the butter in a large skillet over medium heat. Add 4 of the chopped anchovy filets and cook for 1 minute, until they begin to melt.
• Add the panko bread crumbs and cook for 3 minutes, stirring frequently, until golden brown. Transfer the bread crumbs to a medium bowl and let cool to room temperature. Once cooled, toss with the Parmigiano-Reggiano cheese.
• Heat ¼ cup (60 ml) of olive oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the remaining 6 anchovies and cook for 2 minutes, stirring frequently, until the anchovies begin to melt into the oil.
• Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
• Add the tomatoes and stir to coat in the oil. Season with 1 teaspoon of salt and cook for 5 minutes, or until the tomatoes just begin to soften.
• Add the white wine and reduce the heat to low. Cook for 5 minutes, or until the sauce is reduced by half.
• Add cooked pasta and reserved cooking water to the pot with the tomatoes and stir to combine. Cook for 1 minute, until the pasta is well coated and saucy. Drizzle with the remaining tablespoon of olive oil and season with salt. Toss to coat.
• Serve the pasta topped with the anchovy bread crumbs and lemon zest
• Enjoy!

Steps:

• Prepare the tomatoes under directions, "To Prepare Tomatoes for Cooking". Set aside.
• Put the oil and garlic into a 12 inch sauté pan or Dutch oven. Turn the heat to medium low. Cook until the garlic turn a pale gold. Proceed.
• Add the anchovy, some salt, a liberal use of pepper, and some red pepper flakes. Cook, mashing the anchovy as nessecary, until rather dissolved, then stir in the tomatoes.
• Bring to a simmer and cook for 20-30 minutes. Feel free to add up to 1/2 cup liquid during the cooking process.
• Cook pasta and serve, lightly dressed, do not use enough sauce for it to pool in the bottom of the plate.
• Add chopped parsley as desired.

Steps:

• Put the garlic in a small saucepan with the oil and/or anchovy oil; turn the heat to medium-low and cook just until the garlic begins to color. Add the anchovies and stir; cook for a minute over low heat.
• Add the vinegar, raise the heat to medium, and cook until the liquid is reduced by half. Add the tomato and cook until the sauce separates, about 10 minutes. Season, place in a bowl, and whisk with a fork for a minute or so. Serve hot or at room temperature or cover and refrigerate for up to a couple of days; rewarm before serving.

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.

Steps:

• Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Whisk in 3 tablespoons olive oil. Season with salt and pepper.
• Put anchovies in a small bowl and cover with milk. Leave for 5 minutes, then carefully rinse with water and blot with paper towels. (Alternatively, skip the milk and simply rinse anchovies with water and blot.) Transfer to a small plate and drizzle with 1 tablespoon olive oil.
• About 5 or 10 minutes before serving, place tomatoes in a large, deep platter or low-sided serving bowl. Season generously with salt and pepper, then add vinaigrette and toss gently to coat.
• Just before serving, add the basil leaves and toss gently. Garnish with anchovy fillets and a sprinkling of crushed red pepper, if desired.