Anchovy Pasta with Guanciale Toast
Recipe :
Pasta :
Guanciale :
Spaghetti with Cherry Tomatoes, Anchovies and Breadcrumbs
Spaghetti with anchovies, cherry tomatoes and breadcrumbs is one easy and delicious dish. I know anchovies have a bad reputation but what you need to know is how much flavour these fillets can add to a dish without making it too “fishy”. This recipe is a great introduction to the anchovy. They melt right into the sauce and you may not even notice that they’re in there. But, what you end up with is an umami flavoured tomato sauce that is delicious and has a nice depth of flavour. Topped with pangrattato, which is seasoned breadcrumbs, and you just added more flavour and texture to an already stand out dish. Simple is always best!
SPAGHETTI WITH ANCHOVIES, CHERRY TOMATOES AND PANGRATTATO (BREADCRUMBS)
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
For the Pangrattato
3 tbsp.
1 stale ciabatta bun (any bread), panko or regular breadcrumbs. 1 cup or more.
Salt, to taste
Freshly cracked pepper, to taste
Zest of one lemon
For the sauce
¼ cup extra virgin olive oil
2 tbsp. unsalted butter
½ sweet onion, finely chopped
2 -3 cloves of garlic, thinly sliced or chopped
5 anchovy fillets, packed in oil, drained, finely chopped. You can add more if you like
250g cherry tomatoes, halved or quartered
Salt, to taste
Freshly cracked pepper, to taste
Chili flakes, to taste
5-6 fresh basil leaves, torn
1 lb spaghetti
Method
1. In a large frying pan, heat 3 tbsp. of oil. Add breadcrumbs and season with salt and freshly cracked pepper. Cook breadcrumbs, until light and golden brown, stirring often. Add lemon zest just before taking breadcrumbs out and mix to incorporate. Place in a bowl and set aside.
2. In a large frying pan over medium heat, heat extra virgin olive oil. Add sweet onion, garlic, anchovies, chili flakes, cherry tomatoes and season with salt and freshly cracked pepper. Saute until tomatoes are tender and start to blister.
3. Cook the spaghetti in a large pot of boiling salted water until al dente, according to package instructions. Reserve some pasta water.
4. Add cooked spaghetti and a little bit of the pasta water. Toss to incorporate all ingredients and to form your sauce, adding more pasta water if needed. Add fresh basil, and a small handful of breadcrumbs. Toss to incorporate and then plate and garnish with more breadcrumbs. Enjoy.
Until next time, ciao!
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Chapters
0:00 Intro
0:38 Prepping the pangrattato? What is pangrattato?
1:44 Prepping ingredients
2:30 Making the sauce and cooking process
3:50 Tasting and goodbye
#anchovies #pasta #spaghettiwithanchovies
Clip used and references:
Spongebob Squarepants - anchovies
Teenage Mutant Ninja Turtles and I mean no anchovies
Futurama all salty and oily and melt in your mouth
I do not own these clips but I love the shows and films and just wanted to incorporate it into my video.
Bobby Flay Eats Pasta with Anchovy Butter in Rome | Bobby and Giada in Italy | discovery+
This simple and iconic pasta dish comes together with just butter, anchovies and pasta water!
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Bobby Flay dropped everything to spend six weeks in Rome and fell in love with the lifestyle, the culture and, most of all, the food. Wanting a local guide to really help him understand Italy, Bobby called Giada De Laurentiis. Having grown up in Italy, Rome is in her blood, and together they embark on the trip of a lifetime. Bobby and Giada spend a month in Rome and Tuscany, getting inspired by the history and traditions of Italian cuisine and enjoying la dolce vita!
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Bobby Flay Eats Pasta with Anchovy Butter in Rome | Bobby and Giada in Italy | discovery+
Caramelized Shallot Pasta - Alison’s Version
Hey!!! I love pasta (obviously) and I love onions. Put em together and what does that spell?? THIS RECIPE. Must try. Super easy. Very yummy. This recipe was published on the New York Times food column by Alison Roman, and she seems to have taken much inspiration from the Somali pasta dish Baasto Saldato, swapping the basil for anchovies in the paste base. Make sure to reference Somalia if you try this dish! I love Alison Roman, and her new platform. Make sure you check her out too. She has super relatable stories with cute recipes that I will definitely be making more of. Buon Appetito everyone!!
Alison Roman:
Recipe:
Ingredients:
¼ cup olive oil
6 large shallots, very thinly sliced
5 garlic cloves, 4 thinly sliced, 1 finely chopped
Kosher salt and freshly ground black pepper
1 teaspoon red-pepper flakes
1 tube or (2-ounce) can anchovy fillets (about 12), drained
1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup)
10 ounces pasta
1 cup parsley, leaves and tender stems, finely chopped
Flaky sea salt
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How to make Alison Roman's CARAMELIZED SHALLOT & TOMATO PASTA! ????
TIK TOK Baked Festa Pasta ????
Lentil Spaghetti Bolognese ????
Linguine alla Puttanesca ????
Oh man, have you ever tried Alison Roman from the New York Times' CARAMELIZED SHALLOT AND TOMATO PASTA? It's out of this world amazing. I won't lie - there is also another very KEY ingredient in this dish that really takes it to the next level but you'll have to watch to see just what umami-packed ingredient this is. It's so good. I made a half batch of Alison's recipe which was enough for 1lb of pasta and made a couple tweaks. Enjoy!
#pasta #shallots #nytimes #sendnoodz #italian #freshpasta
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Alison Roman's Caramelized Shallot Pasta
Hello pasta lovers. We're here to walk you through Alison Roman's Caramelized Shallot Pasta recipe, which, is an absolute banger. At the time of filming this, Ju was desperately needing to study for a test (but we all love a good procrasti-pasta (?)) and Dak had just adopted a dog named Big Boy (if you hear click clacking on the wood floors or snoring, that's him). Simultaneously, living in Seattle, COVID-19 was just starting to get more serious. Now, it feels strange to joke about not touching our face and promoting a video about a perfect pasta, but maybe that's our way of coping. Actually, we know it is.
There are few things more comforting to us than a big ol' bowl of noods. The abundance of caramelized shallots balances the flavor of the anchovies so nicely, resulting in something so equally sweet and savory that it somehow tastes, earthy? It's acidic from the whole can of tomato paste, salty from the addition of lots of pasta water and warm-spicy from the teaspoon of red pepper flakes.
For a box of spaghetti noodles, you only use about half of the paste. This is actually a #blessing because it's tasty with eggs, on veg or meat—really anything. You could also just save it and make more noodles the next day. AND it means that you don't have half of a tin of anchovies and half of a can of tomato paste leftover. Because honestly we don't need more stress right now.
Thinly slicing this many shallots is nothing to scoff at, but, maybe we all just need a good cry anyway. Thera-pasta. Okay, we'll stop.
Anyway, enough with the drama. More pasta. If you enjoyed this video PLEASE SUBSCRIBE! It helps us become more discoverable to other pasta lovers and gives us the encouragement we need to keep going.
Caramelized shallot pasta video:
Caramelized shallot pasta recipe: