SICILIAN-STYLE SARDINE PASTA WITH BREAD CRUMBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.
- Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.
GARLIC BREADCRUMB TOPPING FOR PASTA
Steps:
- Add the butter and oil to a pan over medium heat. When the butter melts, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook until browned, 3 to 5 minutes. Serve over pasta.
PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS
Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four
Number Of Ingredients 12
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
- Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
- When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams
PASTA WITH SARDINES, BREAD CRUMBS AND CAPERS
This quick and easy version of the classic Sicilian pasta dish comes together in about 20 minutes with ingredients you probably already have in your pantry and fridge. You can pick up anything you're missing at the corner deli.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, weekday, pastas, appetizer, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it's hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
- Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.
- Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 15 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 363 milligrams, Sugar 3 grams
PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE
Here's a delightfully simple yet deeply flavorful Sicilian-style pasta sauce from Paula Wolfert, the prolific Mediterranean cookbook author. As you wait for your pasta to cook, sauté a garlic clove in a good bit of olive oil, then discard the clove. Toss in two cans of anchovy fillets and mash them with the back of your spoon until they dissolve into a fragrant sauce. Drain the pasta, then combine it with the anchovy sauce and serve. Sprinkle with chopped fresh parsley for color and toasted bread crumbs for crunch. If you're serving this as a main course, double the recipe, for four generous servings.
Provided by Paula Wolfert
Categories dinner, easy, quick, pastas, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 7
Steps:
- Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
- Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 23 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 1290 milligrams, Sugar 2 grams
PASTA WITH CAPERS, GARLIC, AND BREAD CRUMBS
Steps:
- Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta. Cut crust from bread and, using large holes of a hand grater, grate enough bread to measure 2/3 cup. Finely chop separately capers and garlic.
- Boil pasta until al dente.
- While pasta is cooking, in a large heavy skillet cook garlic in oil over moderate heat, stirring, just until pale golden, about 2 minutes. Stir in capers, parsley, and bread crumbs and cook, stirring, until bread crumbs and garlic are golden, 1 to 2 minutes.
- Drain pasta in a colander and transfer to a heated large bowl. Pour sauce over pasta and toss to combine.
- Serve pasta with Parmesan.
SPAGHETTI WITH OLIVES AND BREAD CRUMBS
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
- Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the bread crumbs and 1/4 teaspoon each of the sea salt and pepper. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes.
- Drain the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the black and green olives. Add the Parmesan cheese and 3 tablespoons of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta. Transfer to a large serving bowl and garnish with the remaining parsley.
PASTA WITH MUSSELS, TOMATOES AND FRIED CAPERS
The best part of a big pot of mussels is arguably the broth, especially when it features plenty of garlic and wine. Here, the mussels and their broth - combined with ripe summer tomatoes - make a heady, rich sauce for pasta. A topping of toasted garlicky bread crumbs run through with fried capers gives the mixture texture and tang. This is just as good warm as it is hot, so feel free to make it up to an hour in advance, adding the herbs just before serving.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Bring a medium pot of heavily salted water to a boil. Add pasta and cook according to package directions until 2 minutes shy of al dente. Drain.
- As pasta cooks, prepare the bread crumbs: In a large pot, heat 3 tablespoons oil over medium heat. Add capers and minced garlic, and let sizzle for 30 seconds. Add bread crumbs, and fry until both crumbs and capers are golden brown, about 2 minutes. Scrape the crumbs and capers onto a plate, and season to taste with salt.
- Add remaining tablespoon oil to pot and let it get hot. Add sliced garlic and red-pepper flakes, and let sizzle until garlic is golden at the edges, 1 to 2 minutes. Stir in tomatoes and a pinch of salt and pepper. Cook until tomatoes have softened and start to lose their shape, about 6 minutes. Use a slotted spoon to transfer tomato solids to a small bowl, add lemon juice to taste, and set aside.
- Add wine and oregano to the pot and bring to a simmer. Add mussels, cover and cook over medium heat, shaking the pot occasionally, until mussels have opened and are cooked through, about 4 to 7 minutes. Transfer mussels with a slotted spoon to a large bowl, and let cool slightly. Discard any unopened mussels.
- Simmer the mussels liquid until reduced to a glaze, about 5 minutes. Discard oregano sprigs.
- When mussels are still hot (but not too hot to handle), pull meat from shells and add to the pot with reduced mussel broth (discard shells). Add pasta, tomatoes and butter, and toss well. Taste and add more lemon juice and salt if needed.
- Transfer mixture to a shallow serving bowl and toss with herbs. Top with bread crumb-caper mixture and serve.
PASTA WITH TUNA, CAPERS AND SCALLIONS
There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family's household favorites. I like it with a long, thin, twirlable pasta - spaghetti, linguine or bucatini - but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains).
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
- In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
- Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.
ANCHOVY PASTA WITH GARLIC BREADCRUMBS
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Dinner Anchovy Breadcrumbs Garlic Lemon Chile Pepper Cheese
Yield Serves 4
Number Of Ingredients 12
Steps:
- Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.
- Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.
- Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.
- Divide pasta among bowls. Top with remaining breadcrumb mixture.
PASTA WITH GARLIC OIL AND TOASTED BREAD CRUMBS
This recipe was in a 2000 Chef's Illustrated magazine. It's different than most pasta recipes with garlic oil, and so yummy! It takes a little longer to prepare, but it's worth it. Don't be afraid to toast the crumbs until dark brown. The crunchier the better!
Provided by MailbagMary
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. Prepare pasta according to directions on package, reserving 1/2 cup pasta cooking water before draining.
- Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add bread crumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.
- Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle bread crumbs over and serve immediately.
Nutrition Facts : Calories 626, Fat 19.5, SaturatedFat 4.7, Cholesterol 10.8, Sodium 1565.8, Carbohydrate 91.4, Fiber 4.1, Sugar 3.7, Protein 17.3
SPAGHETTI WITH SARDINES, DILL AND FRIED CAPERS
Provided by Melissa Roberts
Categories Pasta Sauté Quick & Easy Dinner Dill Capers Sardine Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook spaghetti in a pasta pot of well- salted boiling water until al dente.
- Meanwhile, heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry capers until they "bloom" and are just a shade darker, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Toast bread crumbs in same skillet, stirring, until golden, about 3 minutes. Transfer to a bowl and toss with capers, dill, and 1/4 teaspoon each of salt and pepper.
- Add sardines to skillet with their oil (if using 3 cans sardines, discard oil from 1 can) over medium-high heat, then force garlic through a garlic press into skillet. Sauté until sardines are golden in spots around edges, about 2 minutes.
- Reserve 1 cup pasta-cooking water, then drain pasta. Add pasta to skillet with cooking water and 1/2 teaspoon each of salt and pepper. Toss until pasta is coated and sauce is slightly thickened, 1 to 2 minutes. Serve topped with seasoned crumbs.
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