Best 2 Spaghetti With Tomatoes And Anchovy Butter Recipes

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**Spaghetti with Tomatoes and Anchovy Butter: A Symphony of Irresistible Flavors**

Indulge in a culinary delight that tantalizes your taste buds with every bite – spaghetti with tomatoes and anchovy butter. This delectable dish, rooted in Italian tradition, combines the vibrant flavors of fresh tomatoes, the savory richness of anchovies, and the creamy indulgence of butter, creating a harmonious symphony of flavors that will leave you craving more. From a classic spaghetti with tomato sauce to a spicy rendition featuring chili peppers, and a vegetarian variation bursting with roasted vegetables, this article offers a collection of recipes that cater to diverse preferences and dietary needs. Embark on a culinary journey where simplicity meets exquisite taste, and discover the secrets behind this timeless Italian masterpiece.

Let's cook with our recipes!

TOMATO AND ANCHOVY PASTA RECIPE BY TASTY



Tomato And Anchovy Pasta Recipe by Tasty image

Here's what you need: unsalted butter, anchovies, panko breadcrumbs, freshly grated parmigiano-reggiano cheese, extra virgin olive oil, garlic, red pepper flakes, cherry tomato, kosher salt, white wine, spaghetti, lemon zest

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

1 tablespoon unsalted butter
10 anchovies, finely chopped, divided
½ cup panko breadcrumbs
½ cup freshly grated parmigiano-reggiano cheese
¼ cup extra virgin olive oil, plus 1 tablespoon, divided
6 cloves garlic, minced
½ teaspoon red pepper flakes
2 pt cherry tomato, halved
1 teaspoon kosher salt, plus more to taste
1 cup white wine
1 lb spaghetti, cooked al dente, 1/4 cup (60 ml) cooking water reserved
lemon zest, to taste

Steps:

  • Melt the butter in a large skillet over medium heat. Add 4 of the chopped anchovy filets and cook for 1 minute, until they begin to melt.
  • Add the panko bread crumbs and cook for 3 minutes, stirring frequently, until golden brown. Transfer the bread crumbs to a medium bowl and let cool to room temperature. Once cooled, toss with the Parmigiano-Reggiano cheese.
  • Heat ¼ cup (60 ml) of olive oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the remaining 6 anchovies and cook for 2 minutes, stirring frequently, until the anchovies begin to melt into the oil.
  • Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
  • Add the tomatoes and stir to coat in the oil. Season with 1 teaspoon of salt and cook for 5 minutes, or until the tomatoes just begin to soften.
  • Add the white wine and reduce the heat to low. Cook for 5 minutes, or until the sauce is reduced by half.
  • Add cooked pasta and reserved cooking water to the pot with the tomatoes and stir to combine. Cook for 1 minute, until the pasta is well coated and saucy. Drizzle with the remaining tablespoon of olive oil and season with salt. Toss to coat.
  • Serve the pasta topped with the anchovy bread crumbs and lemon zest
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 109 grams, Fat 22 grams, Fiber 6 grams, Protein 25 grams, Sugar 10 grams

BUTTERY TOMATO SPAGHETTI



Buttery Tomato Spaghetti image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
6 tablespoons butter
A few leaves fresh basil, torn
1 large clove garlic, grated or pasted, optional
1 small onion, halved
One 28-to-32-ounce can crushed Italian tomatoes
1 pound spaghetti
Freshly grated Parmigiano-Reggiano

Steps:

  • Heat a large pot of salted water to boil for the pasta.
  • Melt the butter in a sauce pot over medium heat. Add the basil, garlic, if using, onions and tomatoes and season with salt. Bring to a simmer and let reduce 20 minutes, stirring occasionally. After 12 to 13 minutes in, drop the pasta into the boiling water and cook to al dente.
  • Remove the onion halves from the sauce and add a ladle of starchy pasta cooking water. Drain the pasta and add to the sauce. Toss to combine. Serve the pasta topped with Parmigiano-Reggiano.

Tips:

  • Choose ripe, flavorful tomatoes. This is essential for making a delicious sauce. Look for tomatoes that are deep red in color and have a slightly sweet smell.
  • Use anchovies sparingly. A little goes a long way, so start with a small amount and add more to taste. Too many anchovies can make the sauce too salty.
  • Cook the sauce slowly and gently. This will help to develop the flavors and prevent the sauce from becoming too watery.
  • Use a good quality pasta. This will make a big difference in the final dish. Look for pasta that is made with durum wheat and has a slightly rough texture.
  • Don't overcook the pasta. Cook it al dente, so that it still has a slight bite to it.
  • Garnish the dish with fresh herbs, such as basil or parsley. This will add a pop of color and flavor.

Conclusion:

Spaghetti with tomatoes and anchovy butter is a simple but delicious dish that is perfect for a quick and easy weeknight meal. The combination of the sweet tomatoes, salty anchovies, and rich butter creates a flavor that is both complex and satisfying. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal at home.

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