Tomatoes With Basil And Anchovies Recipes

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:

• Preheat oven to 400°F. Arrange tomatoes, rounded side down, in single layer in 13x9x2-inch glass baking dish. Sprinkle with anchovies, parsley, garlic and dried red pepper, then salt and pepper. Drizzle with oil. Bake tomatoes uncovered until tender, wrinkled and starting to brown at edges, about 40 minutes.

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so the pasta can finish cooking in the sauce. It should still have a slight crunch in the center. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don't let the garlic turn brown), 2 to 5 minutes. Add tomato paste and cook until it darkens, about 1 minute longer.
• Add the drained pasta, lemon zest and 1/3 cup of the reserved pasta water to skillet. Stir until the pasta is al dente and well coated with sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta cooked to taste.
• Cut the zested lemon half in half (so you'll have a quarter of a lemon) and squeeze some juice into pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut remaining lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and red-pepper flakes, a drizzle of oil and a generous sprinkle of cheese, if you like.

Steps:

• Preheat oven to 400 degrees F.
• Combine everything in a 13x9x2-inch glass baking dish, mix well.
• Bake uncovered for about 40 minutes or until tomatoes are tender, wrinkled and starting to brown at edges.
• Serve over any kind of pasta you like.
• One time I added about 1 pound of peeled and deveined raw shrimp into the sauce right when it came out of the oven.
• Stirred it up and the shrimp was cooked in a few minutes!

Steps:

• In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
• Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.

Steps:

• Heat half the oil from the anchovies in a saucepan. Add the anchovy fillets and onion and cook for 5 mins to soften. Add the garlic and cook for 1 min more. Tip in the rice, stir to coat in the oil, then cook for 2 mins until the grains turn translucent.
• Add the stock, a ladle at a time, making sure the liquid is absorbed before you add the next and stirring continuously while cooking. Once you've added half the stock, tip in the tomatoes.
• Continue cooking and adding the stock until the rice is cooked but still has a little bite - the risotto should be oozy but not soupy. Season to taste, turn off the heat, put a lid on and leave for 5 mins.
• Heat the remaining anchovy oil in a frying pan, add the breadcrumbs and toss until evenly golden. Serve the risotto in bowls with the crispy crumbs, basil leaves (if you like), and shaved Parmesan scattered on top.

Steps:

• Alternate slices of tomato with mozzarella on platter. Sprinkle with salt and pepper. Scatter with chopped anchovy. Drizzle entire platter with olive oil and garnish with chopped parsley. Serve with slices of a crusty, rustic baguette rubbed with fresh garlic.

Steps:

• Slice tomatoes thinly using a very sharp knife.
• Place ricotta slices at intervals on a flat dish cover with sliced tomatoes and sprinkle with sugar.
• Wash, peel and thinly slice spring onions.
• Scatter over tomatoes.
• Fresh basil leaves and sprinkle over salad.
• (If this is not available, include dried basil in the dressing.) Mix anchovies, vinegar, lemon juice, olive oil, garlic and black pepper in a blender or use an electric hand mixer.
• Blend until smooth and creamy, drizzle over tomatoes and scatter with black olives fresh basil leaves.

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• In a large skillet cook onion and garlic in oil over moderately low heat, stirring, until onion is softened. Add anchovies and cook, stirring, 1 minute. Add tomatoes with reserved juice, vinegar, and red pepper flakes and cook, stirring occasionally, until slightly thickened. Add capers, prosciutto, basil or parsley, and salt and pepper to taste and keep warm.
• Cook pasta in boiling water until al dente and drain in a colander. In a large bowl toss pasta with sauce and serve with Parmesan.

Steps:

• Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
• Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.
• On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with freshly ground black pepper, flaky sea salt and torn basil leaves.

Steps:

• Make the vinaigrette: Put the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.
• Cut each tomato crosswise into 2 thick slices. Place slices on a platter in one layer and season with salt and pepper. Season cherry tomatoes with salt and dress with vinaigrette. Spoon cherry tomatoes and vinaigrette evenly over tomato slices.
• Top each tomato slice with half an anchovy filet, then sprinkle with capers. Garnish with basil leaves and whole olives. Serve at cool room temperature.