Anchovy Olive Pasta Sauce Recipes

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:

• 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:

• Heat oil in heavy small skillet over low heat. Add garlic and cook 2 minutes. Add anchovies and cook until garlic just begins to color, 3 minutes.
• Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot. Add oil mixture and lemon juice and toss to coat. Season with pepper. Divide between plates. Sprinkle generously with parsley. Serve, passing Parmesan separately if desired.

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:

• 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:

• 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.

Steps:

• Place a large pot of salted water for pasta over high heat. Place a large, heavy-based pan over medium heat and add olive oil. Toss in onions, reduce heat to low, and sauté until soft, about 10 minutes.
• Add anchovies to onions and stir. Mix in butter and 1 tablespoon water. Gradually stir in milk. Remove from heat.
• Cook pasta to taste, reserve 1/2 cup cooking water and drain. Add pasta to anchovy sauce. Mix in a bit of cooking water. Add 2/3 of parsley and toss. Place pasta in bowls, garnish with parsley and serve.