Traditional recipes

Black spaghetti with anchovy sauce recipe

Black spaghetti with anchovy sauce recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Spaghetti

The black spaghetti for this dish can be found in Italian speciality stores and online. You can also try to make with regular spaghetti or challenge yourself and try homemade black pasta (recipe in the notes).

2 people made this

IngredientsServes: 4

  • 400g black squid ink spaghetti (sepia spaghetti)
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • 4 anchovies fillets
  • 400g cherry tomatoes
  • 2 tablespoons bread crumbs
  • salt to taste

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Cook the spaghetti in abundant salted water until al dente. Reserve 2 ladles of the cooking water and drain spaghetti.
  2. Meanwhile, blanch the tomatoes for 30 seconds in boiling water. Peel, cut in half and discard seeds and juice.
  3. In a small pan heat 2 tablespoons extra virgin olive oil. Add garlic and anchovies. Fry for a few minutes, crushing the anchovies with the back of a wooden spoon.
  4. Add the tomatoes with a pinch of salt. Stir and cook on medium heat for 7 to 10 minutes. If the sauce gets too dry, add a bit of the pasta cooking water.
  5. In another small frying pan toast the bread crumbs in the remaining tablespoon of oil.
  6. Add the cooked spaghetti to the sauce, toss and add some cooking water to liquify the sauce.
  7. Sprinkle with toasted breadcrumbs and serve.

Black spaghetti

If you want to challenge yourself and home make these black spaghetti, follow this recipe .

Recently viewed

Reviews & ratingsAverage global rating:(2)


Theo Randall's recipes for summer pasta

Theo Randall’s tagliarini with peas and Italian sausage. Photograph: Lizzie Mayson/The Guardian. Food and prop styling: Kitty Coles. Food assistant: Rosie Conroy.

Theo Randall’s tagliarini with peas and Italian sausage. Photograph: Lizzie Mayson/The Guardian. Food and prop styling: Kitty Coles. Food assistant: Rosie Conroy.

M y first recollection of an Italian deli was when my mother brought home a piece of fresh parmesan and grated it over a bowl of pasta for me. The flavour was so different from anything I’d had before. It made me realise that authentic, fresh ingredients were crucial in the final flavour of a dish, and this ethos is what Italian cooking is built on: simple food made using exceptional ingredients.


Spaghetti with a Spicy Tomato Anchovy Sauce

,

Spaghetti with a Spicy Tomato Anchovy Sauce is one of my favorite pasta dishes and incredibly easy to make! If you think you don’t like anchovies you might actually change your mind once you try them in this dish. They’re not the hero ingredient here but instead they add rich flavor and wonderful umami to the dish.

Feel free to skip the anchovy garnishing on the spaghetti: that’s really for the true anchovy lover.

And by the way you might also want to try my spaghetti with clam sauce because it also sneaks in a couple of anchovy fillets to add some fabulous depth of flavor!

Spaghetti with a Spicy Tomato Anchovy Sauce

Ingredients :
400 g spaghetti, preferably Garofalo:

Eight medium tomatoes, quartered
3 tablespoons extra virgin olive oil
One garlic clove, peeled and roughly chopped
One hot chili pepper, chopped
Six large anchovy fillets, like these:

One handful fresh parsley, minced
Four anchovy fillets for garnishing the pasta - optional

Procedure :
Bring a large pot of salted water to a boil. The water should taste like the sea.
Peel and roughly chop the garlic clove.
Place the garlic with the olive oil in a sauce pan large enough to hold the pasta, and simmer over a low flame until the garlic begins to sizzle.
Add the tomatoes, stir and cover.
Cook for several minutes over a low flame stirring occasionally.
Add the chili pepper and anchovy fillets and cook covered for several more minutes.
Use a wooden spoon to smash the anchovy fillets so that they are fully amalgamated into the sauce.
If needed add pasta cooking water by the tablespoonful so the sauce does not dry out.
While the sauce is cooking put your spaghetti into the pot of boiling water and cook until al dente, or according to package instructions.
Mince the parsley.
When the spaghetti is done use a pasta claw to lift it out of the pot and place directly into the sauce pan with the tomato sauce. These pasta claws are ideal:

Toss the sauce together until the spaghetti is covered.


Add half the parsley and toss again.
Place the pasta in a serving bowl and sprinkle with the remaining parsley.
If desired garnish with the additional anchovy fillets.
Serve the Spaghetti with a Spicy Tomato Anchovy Sauce immediately.


Taste Umbria at Home with an Oh-So-Delicious Black Truffle Spaghetti

When times call for something simple, comforting, and a bit indulgent, do as they do in the Italian region of Umbria &mdash and make a black truffle spaghetti at home.

“Truffles, extra-virgin olive oil, and handmade spaghetti (or tagliatelle) are in our heritage,” says Marco Caprai of Arnaldo Caprai Winery, a 370-acre property in the Montefalco region of Umbria, an area that boasts a long history of rich red wines and prized black truffles. “This dish represents the true soul of Umbrian cuisine &mdash great raw materials with no pretension.”

Black truffle spaghetti is typically reserved for special occasions, given the seasonality of black truffles and the cost. (The black truffle season in Umbria is specific to the winter months and can cost as much as $1,000 for a little over two pounds.) Caprai says he likes to serve truffle pasta for “Sunday lunches or when he has special guests.” Indeed, during black truffle season, every home cook and restaurant in Montefalco shows off the prized ingredient.

This dish is typically paired with a red wine that features Sagrantino and Sangiovese, two grapes that are signatures of the region. “We recommend Arnaldo Caprai Montefalco Rosso Riserva DOC, a blend of Sangiovese, Sagrantino, and Merlot. This selection tells the story of Montefalco as a wine region and shows the greatness of our terroir. Complex, deep and sophisticated, it matches perfectly with this black truffle dish,” says Caprai.

Here, Arnaldo Caprai chef Salvatore Denaro shared his go-to recipe for a simple spaghetti, where black truffles play a starring role.

Note: If you don’t want to break the bank on fresh black truffles, you can find various truffle options (dried, oils, etc.) online and at specialty foods stores at affordable price points, like thisjar of black truffles carried at Whole Foods, or one of these truffle oils from Urbani (please use sparingly!).

BLACK TRUFFLE SPAGHETTI

INGREDIENTS

spaghetti or tagliatelle (if you are feeling ambitious, make from scratch for a supreme dish)
“Nero Pregiato” black truffle (alt. truffle oil or dried truffle)
extra-virgin olive oil (Arnaldo Caprai makes a delicious estate EVOO, available at Eataly)
1 garlic clove
1 anchovy


Pasta Burro e Alici (Pasta With Creamy Anchovy-Butter Sauce) Recipe

Why It Works

  • Melting anchovies in butter creates the savory backbone for the sauce.
  • Cooking the pasta in a small amount of water produces super-starchy pasta water that is ideal for emulsifying the sauce.
  • Finishing the pasta in the sauce ensures that the noodles are well-coated and al dente.

There are sauces that enjoy universal acclaim with off-the-charts Tomatometer and audience scores—sauces like carbonara, vodka, and Marcella Hazan's tomato-butter sugo. They're the pasta equivalent of season four of The Wire, or My Beautiful Dark Twisted Fantasy: undisputed classics. At the other end of the spectrum are the under-appreciated sauces with smaller but passionate followings—you could call gricia and beans and greens the Sobotkas or 808s and Heartbreak of the pasta world. They may not be at the top of many peoples' all-time favorite lists, but that doesn't mean they're not deserving of praise and respect. Pasta burro e alici definitely falls in this latter category.

Think of this dish as Alfredo for anchovy lovers. There's lots of unsalted butter, salty anchovies in place of Alfredo's Parmesan cheese, and starchy cooking water cooked into a creamy glaze, perfect for coating long strands of al dente pasta. For the true 'chovy heads—the ones who love being gifted stocking-stuffer tins of Cantabrian conservas—you can call it a day right there, and bask in unadulterated salty fish bliss. I like to add a hint of acidity to the dish with a squeeze of lemon juice and a pinch of finely grated zest. A showering of toasted breadcrumbs and chopped parsley lends the dish crunch and freshness to balance the richness of the butter and the savory punch of the anchovies.

I'll tell you upfront: This pasta isn't for everyone. To paraphrase Mitch Hedberg, "You can't please all the people all the time. and last night, those people were at my dinner table." To be fair, the only person I'm sharing meals with these days is my wife, but she made it abundantly clear early on in the recipe development process that burro e alici is not her jam. However, with some tinkering to the anchovy amounts in the recipe (I settled on a range to suit a sliding scale of tastes), I got this dish to a place that can appeal to both casual and die-hard fishy umami fans, and she admitted on the final test run that it had become a dish she'd eat again.

The cooking process itself is a breeze. Melt butter, dissolve anchovies in it, then cook pasta a little over halfway in a small amount of water to get that extra starchy good stuff. Build an emulsion with pasta cooking water and the anchovy-butter, then finish cooking the pasta in the sauce. To ensure that the sauce holds the perfect creamy emulsion, I save a couple tablespoons of butter to add off-heat at the very end of the cooking process, followed by the lemon zest and juice. The rich, savory sauce glazes each strand of pasta for a simple, delicious weeknight meal that doesn't have to be a crowd-pleaser. But real ones know.


In a heavy-based frying pan heat the 3 tablespoons of oil, then gently cook the mushrooms, onion, and bacon for about 10 minutes, stirring them around occasionally.

Then add the garlic, anchovy fillets, parsley and olives and let them heat through. Season to taste.

In the meantime, cook the spaghetti for 8-10 minutes in boiling salted water to which the extra 1 teaspoon of oil has been added. When cooked, drain in a colander, pile it on to a warmed serving dish, pour the savoury mixture on top and sprinkle on the Parmesan cheese.


Bucatini with Anchovy Tomato Sauce and Pecorino Breadcrumbs

I like to live my life as if the anchovy averse don’t exist. Now, don’t take that to mean that I don’t respect people’s tastes—I do! It’s just that I’ve converted too many anchovy haters (whether intentionally or not) to believe that people really know what they’re talking about when they claim to hate anchovies.

Don’t worry, I’m not some sort of anchovy crusader, cramming salty little fish down people’s throats and making them say they like it. Wow that sounded so creepy. I really hope that nobody is actually doing that. Most of the time it’s by accident that people realize they don’t hate anchovies. They are in more things than you realize! I’ll serve someone something, they love it and ask what’s in it, I tell them, they say “eeewwww anchovies?!” and then they realize they have consumed and enjoyed anchovies. A tale as old as time, probably.

If you live with, are friends with, or eat with a self proclaimed anchovy hater and you’re suspicious about whether that hatred is really true, this recipe is a good one to serve them. A gateway anchovy dish, if you will.

I mean, think about it, it’s the perfect dish for easing someone into the anchovy game. It’s pasta! Who doesn’t love pasta? There is no visual evidence of anchovy presence. I’m not saying you shouldn’t disclose that there are anchovies in the sauce, but out of sight, out of mind. And finally, all of this saucy, delicious pasta is topped with cheesy breadcrumbs. I don’t know too many people (any?) who would say no to that.

Aside from being made up of some of my favorite ingredients, I also love this pasta for how fast and easy it is. On top of that, you probably already have most of the ingredients in your pantry! And if not, you need to re-stock that baby. This is one of those recipes I reach for when I don’t really feel like cooking but I still want to eat something delicious. Super tasty with minimal effort is my jam. Even if you don’t have every exact ingredient, you can still make a version of this pasta. Don’t have bucatini? You can totally use spaghetti or linguine. Only have crushed tomatoes? Those will work! Don’t have anchovies? Okay, you’re going to need to go buy those. There will be no weaseling out of the anchovies, sorry.

So next time you’re with your friend, the anchovy hater, slip them a bowl of this pasta. I guarantee* you’ll be able to add them to the pro anchovy list.

*There is literally no way for me to guarantee this and you probably don’t even have a “pro anchovy” list (neither do I). I’m sure legitimate anchovy haters actually exist and probably wouldn’t care for this pasta. Serve it to them anyway. YOLO.

Recipe Summary

  • 3 Tablespoons olive oil
  • 1 Tablespoon tomato paste
  • 3 Cloves garlic, minced
  • 4 anchovy filets, packed in oil
  • 1/4 Teaspoon red pepper flakes
  • 1 (32 ounce) can whole plum tomatoes, crushed by hand
  • 1 Tablespoon salted butter
  • 1 Pound Bucatini
  • Salt and pepper, to taste
  • Fresh parsley, roughly chopped

For the pecorino breadcrumbs

  • 2 Tablespoons olive oil
  • 1/2 Cup panko breadcrumbs
  • 1/4 Cup Pecorino Romano, grated
  1. Make the breadcrumbs. In a small nonstick pan, heat the olive oil over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown about 5 minutes. Transfer the toasted breadcrumbs to a bowl and stir in the cheese. Set aside until ready to use.
  2. In a large skillet, heat the olive oil over medium heat. Add the tomato paste, stir, and cook until the paste darkens in color about 3 minutes. Add the garlic, anchovies and red pepper flakes. Stir and cook an additional minute, being careful not to burn the garlic. Add the tomatoes and season with salt and pepper. Lower the heat to medium low and let simmer until the sauce thickens about 15 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than package directions for al dente. Drain the pasta, reserving 1 cup of the pasta water. Add the pasta, along with the butter and 1/4 cup of the pasta water, to the sauce pan and toss to coat. Continue cooking the pasta in the sauce for an additional 2 minutes, adding more pasta water as needed to loosen the sauce.
  4. Divide the pasta between 4 bowls. Serve with the pecorino breadcrumbs, fresh parsley and more cheese!

You Might Also Like

Linguine with Sardines and Fried Caper Gremolata

Ultimate Spaghetti with Clams

About Me

I’m Carolyn Mazzocco. I like my steak bloody, my eggs runny and I was born with no sweet tooth.
Read more about me


Anchovy recipes

Many people will only have experienced anchovies as the shrivelled, salty slivers found on half-baked pizzas of your youth. If you're an anchovy sceptic, probably scarred for life by such pizzas, we implore you to think again. Treated properly, anchovies take on magical properties. Chopped and stirred into sauces, they add a subtle umami, salty seasoning that avoids that 'fishy' odour that scares off many a budding anchovy-eater. You may not even be aware of some of the classic dishes that anchovies play a key part in, such is their subtlety. Spaghetti alla puttanesca, for example, sees anchovies infused into the rich tomato and olive sauce. Salsa verde also boasts a healthy dose of these small-but-mighty fish.

Anchovies spoil very quickly after being caught, so are usually either packed into salt or oil shortly after to preserve them. Saying that, if you can get your hands on fresh anchovies, it's worth treating yourself to a beautifully simple dish such as Grazia Soncini's Anchovies marinated in lemon - the delicate marinade beautifully offsets the rich flesh of this oily fish.

Although anchovies lend themselves particularly well to simple dishes, our Great Italian Chefs have demonstrated in spades how they are worthy of starring in refined, complex dishes. Pino Cuttaia's 'Anchovy painting' recipe sees the humble anchovy elevated to a work of culinary art, while anchovies play a great supporting role in the form of anchovy butter in Marianna Vitale's Veal tartare recipe.


  • 3 tins of anchovies
  • 1 28-ounce can of whole plum tomatoes
  • 1/2 large head of fresh garlic (just count out the cloves approximately), chopped
  • 1 medium-sized yellow onion
  • Approximately 30 pitted Kalamata olives, quartered (cut once long way, once short makes a nice, chunky rough chop)
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons capers
  • 1 pound linguine or other long pasta
  • 1/4 bunch Italian parsley, for garnish
  1. Drain oil from one can of anchovies into a saucepan, warming over medium heat. Add onions. Sauté until about halfway softened. Add all anchovy filets, reserving oil for potential use later. Stir with onions until fully dissolved. Add garlic and red pepper flakes, sautéing until garlic is a little golden.
  2. Drain tomatoes, reserving juice. Crush/tear with hands. Add all tomatoes and some of juice to pan, stirring until tomatoes break down some. Ten minutes or so.
  3. Stir in chopped olives and capers. Lower heat. Continue to simmer.
  4. Sauce is best left to simmer until a bit thickened. Add some reserved tomato purée if too thick and/or some of the reserved anchovy oil.
  5. Cook pasta to tender, not mushy. Drain, toss with sauce (and a tablespoon of reserved anchovy oil if you like). Taste sauce and adjust seasonings as desired.
  6. Garnish with a bit of chopped parsley. A note: Reserved oil can also form the basis for wonderful garlic bread.

Ingredients

“La dolce” home made cherry tomato sauce

× Shop now

“La bio” organic home made tomato sauce 420gr

× Shop now

Ready made tomato sauce with “Celline” olives

× Shop now

Box Macaroni recipe with olives celline sauce

× Shop now

Ready made tomato sauce with tuna and capers

× Shop now

YELLOW tomato sauce 420gr

× Shop now

Ready made tomato sauce with sun-dried tomatoes

× Shop now

Ready made tomato sauce with chili pepper

× Shop now



Comments:

  1. Pfesssley

    And the main thing is well chewed

  2. Feran

    the Authoritarian point of view, oddly enough.

  3. Yoman

    This idea is just about

  4. Kar

    I consider, that you are not right. I can prove it. Write to me in PM.

  5. Abramo

    Thanks, can I also help you with something?

  6. Migore

    Wonderful, this is a funny phrase



Write a message