Dinner - Nigella Lawson’s Spaghetti with Chard, Chilli, and Anchovies recipes
Author: Cathy Lofaro
I know no self-respecting Italian would let tomato seeds sully a sauce, but I do so very happily, and it’s the gloop inside the halved cherry tomatoes that adds cohesion to the spicy, tangy creaminess. I know no self-respecting Italian would let tomato seeds sully a sauce, but I do so very happily, and it’s the gloop inside the halved cherry tomatoes that adds cohesion to the spicy, tangy creaminess.
- Gemelli with Anchovies, Tomatoes and Mascarpone
- Nigella Lawson’s Spaghetti with Chard, Chilli, and Anchovies
- Gemelli with anchovies, tomatoes and mascarpone
- Pasta With Anchovy Sauce
- How to cook anchovies and pasta?
- How to cook Chard pasta with anchovies?
- What is the best way to cook anchovies for pizza?
- How do you cook with anchovies and onions?
Gemelli with Anchovies, Tomatoes and Mascarpone
Quick, simple and – much as I hate the word – tasty. I know no self-respecting Italian would let tomato seeds sully a sauce, but I do so very happily, and it’s the gloop inside the halved cherry tomatoes that adds cohesion to the spicy, tangy creaminess. For US cup measures, use the toggle at the top of the ingredients list.
Provided by: Nigella
Yields: 2 servings
Number of ingredients: 11
Provided by: Nigella
Yields: 2 servings
Number of ingredients: 11
Ingredients:
- 175 grams gemelli pasta
- salt (for pasta water)
- 1 x 15ml tablespoon regular olive oil
- 6 anchovy fillets (finely chopped)
- 1 clove garlic (peeled and minced)
- ¼ teaspoon dried chilli flakes
- 150 grams cherry tomatoes (halved across the equator)
- 4 x 15ml tablespoons dry white vermouth
- 2 x 15ml tablespoons mascarpone cheese
- 1 x 15ml tablespoon Parmesan cheese (finely grated, plus more to serve)
- 2 x 15ml tablespoons fresh flatleaf parsley (finely chopped leaves, plus more to serve)
How to cook:
- Put a pan of water on to boil for the pasta. (Although you don’t need to start cooking your sauce till the pasta’s in, I’d get everything ready for it while you wait.) Once it’s come to the boil, salt generously and add the pasta. Check the pasta packet for advised cooking times, but do start tasting a good 2 minutes before you’re told it should be ready.
- Once the pasta is in, put the oil and finely chopped anchovies into a heavy-based wok, or other capacious pan, and cook, stirring over a medium heat for about a minute, or until the anchovies have almost dissolved into the oil. Stir in the garlic and chilli flakes, then turn the heat up a little and tumble in the tomatoes, stirring them gently for about 2 minutes, or until they are beginning to soften.
- Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for around another 2 minutes until they have broken down a little in the thickened, reduced, now orange-tinted liquid. Take the pan off the heat, stir in the mascarpone and, when it’s all melted into the sauce, duly stir in the Parmesan and parsley.
- Before you drain the pasta, lower in a cup to remove some of the cooking water. Or use a mesh ladle or pasta claw to transfer the gemelli directly. Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta. Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed. Sprinkle with a little parsley and take the Parmesan to the table to serve.
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Nigella's Pasta with Anchovy Sauce Recipe
Nigella
is back with another recipe, this time with a
pasta
dish that even avid achovy-phobics will adore!Nigellissima Season 1 Episode 3.New …
Nigella Lawson Passionately Defends Anchovies
Anchovies dipped in Marmite anyone?!#TheGNShow #TheGrahamNortonShow #GrahamNortonFollow us!Facebook - …
Nigella Lawson’s Spaghetti with Chard, Chilli, and Anchovies
This quick dish of Spaghetti with Chard, Chilli, and Anchovies from Nigella Lawson's BBC2 series Cook, Eat, Repeat makes for a satisfyingly flavoursome midweek meal.
Provided by: Nigella Lawson
Yields: 2 servings
Number of ingredients: 8
Provided by: Nigella Lawson
Yields: 2 servings
Number of ingredients: 8
Ingredients:
- 300g rainbow (or other) chard (and see recipe intro)
- 3 x 15ml tbsp extra-virgin olive oil, plus more to pour over at the end
- 8 anchovy fillets (from a jar or tin)
- 3 fat cloves of garlic
- ¼ tsp dried chilli flakes
- 125ml hot water from a just-boiled kettle
- 200g spaghetti
- 2–3 x 15ml tbsp (approx. 15–20g) freshly grated Parmesan or Pecorino Romano, plus more to serve
How to cook:
- 1. Put a large saucepan of water on for the pasta and put the kettle on to boil at the same time.
- 2. Strip the leaves from the stalks of chard. Roll them up and slice finely, then leave to one side. Cut the stalks into 1–2cm pieces, depending on their girth.
- 3. Into a large pan, add the olive oil and the anchovies, and warm slowly, stirring and pressing down on the anchovies until they seem to melt into the oil.
- 4. Take off the heat, peel and mince or grate in the garlic, add the chilli flakes, then put back on the heat, this time turned up to medium, and stir briefly before adding the chopped chard stalks.Turn the stalks around in the chilli-flecked anchovy oil for a minute or so to soak up the flavour.
- 5. Pour in the hot water – I use an American ½ cup here for ease of measuring – stir again, and bring to a bubble. Put the lid on the pan and cook at a fast simmer until the stalks are tender; this will take 5–7 minutes. If you’re cooking with larger stemmed, more robust chard, then you may need to go for 10 minutes.
- 6. When the pasta water has come to the boil, salt it – it will rise up excitedly. Once it’s calmed down again, drop in your spaghetti and cook according to the packet instructions, though start checking a couple of minutes before it says.
- 7. Add the shredded chard leaves to the stalks in their pan, give a good stir, replace the lid, and leave them to wilt in the hot pan. This could take anything from 2–4 minutes. Once they’re ready, turn the heat off under the pan, keeping the lid on, while you wait for the pasta.
- 8. Use a pasta fork or tongs to add the cooked spaghetti straight to the waiting pan of chard. It doesn’t matter if the pasta is dripping with water, as that starchy liquid will help thicken your sauce. Turn the spaghetti well in the chard and anchovy mixture; you may need to add up to 4 tablespoons (60ml) of cooking water as you toss everything together; go slowly, and stop when the chard seems to turn into a sauce that cleaves to the strands of spaghetti.
- 9. Grate over about 2 tablespoons’ worth of Parmesan or Pecorino Romano and toss again, then give a generous pour of olive oil, and do likewise. Taste to see if you want more cheese or oil, and proceed accordingly, then turn into a warmed bowl or bowls, and bring the cheese, a grater and the bottle of olive oil to the table with you.
Gemelli with anchovies, tomatoes and mascarpone
Quick, simple and – much as I hate the word – tasty. I know no self-respecting Italian would let tomato seeds sully a sauce, but I do so very happily, and it’s the gloop inside the halved cherry tomatoes that adds cohesion to the spicy, tangy creaminess.
Provided by: Nigella Lawson
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 2 servings
Cuisine: Italian
Number of ingredients: 11
Provided by: Nigella Lawson
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 2 servings
Cuisine: Italian
Number of ingredients: 11
Ingredients:
- 175g/6oz gemelli pasta
- 1 tbsp olive oil
- 6 anchovy fillets, finely chopped
- 1 garlic clove, crushed
- ¼ tsp dried chilli flakes
- 150g/5½oz cherry tomatoes, halved across the equator
- 4 tbsp dry white vermouth
- 2 tbsp mascarpone
- 1 tbsp finely grated Parmesan plus extra to serve
- 2 tbsp finely chopped flatleaf parsley, plus extra to serve
- salt
How to cook:
- Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, but start checking a good 2 minutes before you’re told it should be ready.
- Meanwhile, put the oil and anchovies into a heavy-based wok, and cook, stirring over a medium heat for about 1 minute, or until the anchovies have almost dissolved into the oil. Stir in the garlic and chilli flakes, then turn the heat up a little and add the tomatoes, stirring gently for 2 minutes, or until they begin to soften.
- Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for 2 minutes until they have broken down a little in the thickened, reduced sauce. Take the pan off the heat, stir in the mascarpone and, when it’s all melted, stir in the Parmesan and parsley.
- Before you drain the pasta, lower in a cup to remove some of the cooking water. Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta. Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed. Sprinkle with a little parsley and take the Parmesan to the table to serve.
Pasta With Anchovy Sauce
This recipe is by Nigella Lawson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Provided by: Nigella Lawson
Total time: 30 minutes
Yields: 6 servings
Cuisine: italian
Number of ingredients: 8
Provided by: Nigella Lawson
Total time: 30 minutes
Yields: 6 servings
Cuisine: italian
Number of ingredients: 8
Ingredients:
- Salt
- 5 tablespoons extra virgin olive oil
- 2 onions, peeled and very finely chopped
- 12 to 14 canned anchovy fillets, chopped
- 1 tablespoon butter
- 1/2 cup whole milk
- 1 pound bigoli, bucatini or linguine
- 1 cup chopped flat-leafed parsley leaves
Nutrition:
- Calories: 448 calories
- Unsaturated Fat: 11 grams
- Carbohydrate: 62 grams
- Fat: 16 grams
- Fiber: 3 grams
- Protein: 14 grams
- Saturated Fat: 4 grams
- Sodium: 395 milligrams
- Sugar: 5 grams
- Trans Fat: 0 grams
- Place a large pot of salted water for pasta over high heat. Place a large, heavy-based pan over medium heat and add olive oil. Toss in onions, reduce heat to low, and sauté until soft, about 10 minutes.
- Add anchovies to onions and stir. Mix in butter and 1 tablespoon water. Gradually stir in milk. Remove from heat.
- Cook pasta to taste, reserve 1/2 cup cooking water and drain. Add pasta to anchovy sauce. Mix in a bit of cooking water. Add 2/3 of parsley and toss. Place pasta in bowls, garnish with parsley and serve.
