Pasta With Anchovies Currants And Pine Nuts Recipes

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.

Steps:

• Begin heating a large pot of water over high heat. Meanwhile, lightly toast the walnuts on a baking sheet in a 375-degree oven for just a few minutes until fragrant, or in a pan over medium-high heat, stirring constantly. When the walnuts smell like they're beginning to toast, remove them from the heat and transfer to a clean dish towel. Wrap them in the towel, and rub between your hands to remove some of the papery shells. Chop the nuts medium-fine, and set aside.
• In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic. Cook, stirring, until it begins to sizzle, and add the anchovies. Cook, mashing the anchovies with the back of your spoon or with a fork, for about 30 seconds until they begin to fall apart and melt into the oil. Add the walnuts, stir together for about a minute and remove from the heat.
• When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the timing recommendations on the package but checking about a minute before the indicated time. When the pasta is almost done, add 1/4 cup of the pasta water to the pan with the walnuts and anchovies, and reheat over medium heat.
• When the pasta is ready, drain and toss with the walnut and anchovy mixture. Add the parsley, adjust salt if necessary and add pepper. Serve, passing the pecorino at the table.

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.

Steps:

• In a large pot of boiling, salted water, cook the bucatoni.
• Separately, in a large saute pan, sweat the fennel and onions in 2 tablespoons of olive oil, cover and cook until almost translucent. When the pasta is almost ready (2 minutes from being cooked), mix in the chopped anchovies to the onion mixture. Cook until fish is warm, about 2 minutes. Remove from heat and stir in the saffron, currants, pine nuts, sugar, and salt and pepper. Add the remaining anchovies and garnish with chopped parsley and mint.
• Strain the pasta and stir in remaining 1 teaspoon olive oil. Stir in fennel-anchovy mixture. Season with salt and pepper.

Steps:

• Preheat oven to 375 degrees. Arrange thighs in a large roasting pan, preferably nonstick. Thickly sprinkle with salt, pepper and paprika, and dot with butter. Bake until just cooked through and skin is crisp (if oven has a convection feature, use it), about 35 minutes.
• Bring a large pot of salted water to a boil. When chicken is done, let cool slightly, then use hands (rubber gloves are helpful) to pull meat and skin from bones, making bite-size pieces. Reserve meat and skin in roasting pan; discard bones.
• Meanwhile, add pasta to boiling water and cook just until tender but not mushy. Reserving 1 cup cooking water, drain pasta and add to roasting pan with chicken meat and skin. Add 1/2 cup pasta cooking water to roasting pan on stovetop and turn heat to low.
• Add rosemary, currants and pine nuts to roasting pan and toss, adding more salt and black pepper to taste, and more cooking water if mixture seems dry. Sprinkle with parsley and serve immediately in shallow bowls.

Steps:

• Spinach -- Just thaw and squeeze dry and set to the side. It will take only a couple of minutes to heat up in the sauce.
• Pasta -- Again, takes just minutes for Angel Hair pasta to cook so make sure you sauce is done or at least started. This dish only takes minutes.
• For the pasta cook according to directions - a large pot of salted water. when done, drain and set to the side to keep warm.
• Sauce -- In a large saute pan, add the oil and and bring to a medium high heat. Add the pine nuts and toast until golden brown. They will only take a minute and stir often. Remove to a paper towel to let them drain. Then add the garlic and shallot and cook two minutes until they start to get golden brown, add the anchovies and cook another minute. Add the spinach breaking it up as you add it to the pan along with the butter and cook 2-3 minutes.
• Pine Nuts -- I take about 1/2 or a little less and break them up a bit. You can just use the back of a fork or you can put them in a baggie and just hit them with the bottom of a pan or bowl to slightly crush them. You just want to break them up a bit.
• Finishing -- Pasta should be done and drained. Simply add the pasta to the sauce pan along with the pine nuts, lemon juice and zest and toss well.
• Garnish with fresh grated parmesan. Literally a 20 minute dish and absolutely delish! And if you think you didn't like anchovies, you will.

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.

Steps:

• Stir breadcrumbs in skillet over medium heat until golden, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 2 cups cooking liquid. Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add anchovies, currants and pine nuts and saute 3 minutes. Stir in tomato paste, then reserved pasta cooking liquid; simmer until sauce thickens slightly, about 6 minutes. Add pasta and toss to coat. Season pasta with salt and pepper. Transfer to platter. Sprinkle with breadcrumbs and crushed red pepper and serve.

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.