Linguine With Boquerones Peppers And Breadcrumbs Recipes

Steps:

• Bring a large pot of salted water to a boil, and cook pasta until al dente, about 9 minutes. Drain, reserving 1/4 cup pasta water.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add breadcrumbs, and cook, stirring frequently, until golden brown, about 5 minutes. Drain on paper towels, and wipe out pan.
• Heat 3 tablespoons oil in pan over medium-high heat. Add peppers and 1/2 teaspoon salt, and saute, stirring frequently, until peppers begin to soften, about 10 minutes, adjusting heat if they begin to brown. Transfer peppers to a plate, and add remaining oil to pan. Add garlic, and cook, stirring, until fragrant and lightly golden, about 2 minutes. Return peppers to pan, and add reserved pasta water; stir in capers. Toss well with pasta and parsley in a serving bowl. Add boquerones, and gently toss to combine. Season with pepper and, if necessary, salt. Top with breadcrumbs.

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and set aside. Return pot to medium and add anchovy oil and garlic. Cook, stirring, until fragrant, about 30 seconds.
• Add anchovies; cook until almost dissolved, about 30 seconds. Add pasta, lemon zest, and enough pasta water to create a sauce that coats pasta. Season with coarse salt and ground pepper. Serve topped with breadcrumbs.

Steps:

• Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
• Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
• Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
• Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the peppers in a roasting tin and toss in half the oil. Season and spread into a single layer. Roast for 30 mins or until tender.
• Add the remaining oil to a frying pan. Tip in the garlic and soften over a low heat for 10 secs. Add the chilli flakes, breadcrumbs and seasoning, and toast until golden brown and crisp. Tip onto a plate and set aside.
• Cook the pasta following pack instructions, then drain - reserving a few tbsp of cooking water. Toss together with the roasted peppers, olives, torn basil, lemon zest, reserved cooking water, butter and some seasoning. Sprinkle with the crisp crumbs, extra basil leaves and serve.

Steps:

• In a large skillet, heat oil over medium-low. Add onion, carrot, and garlic; season with salt and pepper. Cook, stirring often, until onion and carrot are tender, about 10 minutes.
• Add beef, stirring to combine. Add broth, and simmer until meat is almost falling apart and liquid is reduced by half, about 10 minutes.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain; transfer to a large bowl. Add sauce and Parmesan, and toss well. Divide among serving bowls; top with more cheese, if desired.