Pasta With Garlicky Bread Crumbs | Melissa Clark Recipes | The New York Times
Melissa Clark makes pasta with toasted garlicky bread crumbs, anchovies and fresh parsley.
Produced by: Jenny Woodward
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Pasta With Garlicky Bread Crumbs | Melissa Clark Recipes | The New York Times
Caramelised Onion and Anchovy Pasta | EG13 Ep50
Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet. Head to for this and many other tasty recipes!
Shallot Pasta (Alison's Version) | Home Movies with Alison Roman
Caramelized Shallot Pasta, a pantry pasta that is better than the sum of its parts (although the parts are good, too). The two best pieces of advice I can give you while making this are to take the shallots to a more frizzled, caramelized place than you think (do not be afraid!), and please, whatever you do, do not skip the garlic/parsley topping. Re: the half of the shallot paste, save it for more pasta. Spread it onto buttered toast. Spoon it over scrambled eggs. Sautee your shrimp in it. Put it on an avocado. Give it as a gift. While I can technically say that the paste keeps for up to six weeks refrigerated, I can also say that I have kept my shallot paste refrigerated for up to two months and counting.
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Opening
0:10 Looking back on an old Shallot Pasta video
1:42 Home Movies with Alison Roman intro
1:52 Intro to Shallot Pasta (Alison's Version)
2:46 Peel and thinly slice shallots and garlic
6:28 Sauté the shallots and garlic in olive oil
6:48 Prepare the garlic parsley topping
7:54 Season and stir the frying shallots and garlic
8:43 Chop and season parsley
9:18 Add anchovies, chili flakes, and tomato paste to the shallots
10:44 Drop the bucatini pasta in boiling water
11:57 Add the cooked pasta to the skillet
12:20 Finish and plate the Shallot Pasta plus Q&A
13:53 Thank you for watching Home Movies!
#ShallotPasta #Pasta #AlisonRoman
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VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Pierre Coupier
Director of Photography: Dennis Thomas
Sound: Brian Cushin
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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Instagram: @foodlovescompany
Facebook: foodlovescompany
Twitter: @foodlovesco
Music by @epidemicsound
REFERRAL LINK:
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.
Alison Roman's Caramelized Shallot Pasta | NYT Cooking
Get the recipe:
Alison’s newest pasta recipe is as easy as caramelizing tons of shallots with garlic, tomato paste, red-pepper flakes, and, naturally, anchovies. Needless to say, it’s delicious.
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All the food that’s fit to eat (yes, it’s an official New York Times production).