Indulge in the quintessential flavors of Italy with our delectable tomato dishes featuring basil and anchovies. These recipes showcase the perfect balance of sweet, savory, and umami flavors. From the classic Spaghetti al Pomodoro with its simple yet flavorful sauce, to the hearty and satisfying Pasta alla Puttanesca with its briny anchovies and tangy capers, these dishes are a celebration of fresh summer tomatoes. Elevate your culinary skills with our step-by-step instructions and helpful tips, and create mouthwatering meals that will transport you to the sun-kissed shores of Italy.
Let's cook with our recipes!
FRESH & CHUNKY ROASTED TOMATOES WITH ANCHOVIES, GARLIC & BASIL
This is so simple and delicious! I've never had tomato sauce like this before. This is the only way I will make my fresh tomato sauce from now on!
Provided by Grace Lynn
Categories Sauces
Time 55m
Yield 3 cups
Number Of Ingredients 7
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!
Nutrition Facts : Calories 397.6, Fat 38, SaturatedFat 5.4, Cholesterol 12.8, Sodium 563.1, Carbohydrate 10.4, Fiber 2.9, Sugar 6.1, Protein 6.6
TOMATOES WITH ANCHOVIES & BASIL
Make and share this Tomatoes with Anchovies & Basil recipe from Food.com.
Provided by Norahs Girl
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 278.9, Fat 23, SaturatedFat 3.3, Cholesterol 6.8, Sodium 424.8, Carbohydrate 15.8, Fiber 3.9, Sugar 10.1, Protein 5
FAST TOMATO SAUCE WITH ANCHOVIES
Despite their reputation, anchovies are not overpowering, at least once cooked. Used with garlic as the start of a fast pasta sauce, they dissolve almost instantly and add a mysteriously meaty complexity that makes the sauce seem as if it had simmered for hours. Tossed with linguine and arugula, they make a simple dish sophisticated. If you're feeding a crowd, it doubles or triples beautifully.
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield enough for 1 pound of pasta, about 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 5 grams
ROASTED TOMATOES WITH ANCHOVIES, GARLIC AND PARSLEY
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.
PASTA WITH ANCHOVIES AND TOMATOES
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.
Tips:
- Select ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the final dish, so choose ripe, in-season tomatoes that are bursting with flavor.
- Use fresh herbs: Basil is the classic herb pairing for tomatoes, but you can also experiment with other herbs like oregano, thyme, or marjoram.
- Don't overcrowd the pan: When cooking the tomatoes, make sure not to overcrowd the pan. This will prevent them from cooking evenly and will result in a watery sauce.
- Add anchovies for a salty, savory flavor: Anchovies may seem like an unusual ingredient for a tomato dish, but they add a delicious salty, savory flavor that really enhances the tomatoes.
- Serve immediately: This dish is best served immediately, while the tomatoes are still warm and the flavors are bright.
Conclusion:
This simple yet delicious dish is a great way to enjoy fresh, seasonal tomatoes. The combination of ripe tomatoes, fresh herbs, and salty anchovies creates a flavorful and satisfying dish that is perfect for a summer meal. Whether you serve it as an appetizer, side dish, or main course, this dish is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love