Chef Chuck's Conchiglie with Anchovies and Chickpeas

Conchiglie con Acciughe e Ceci


Conchiglie, is a superb pasta to capture the anchovy and garlic flavored olive oil, tender chickpeas, capers and tomatoes. The anchovies pungency was a dominant taste to my enjoyment. This pasta dish was quick to prepare and had reminiscing flavors of a Mediterranean seaside restaurant.

Conchiglie with Anchovies and Chickpeas

1/2 pound conchiglie, pasta
2-4 ounces anchovies, chopped
3 garlic cloves, chopped
4 tablespoons olive oil
2 tablespoons capers
1 cup chopped tomatoes
1 tablespoon dry oregano
1 can chickpeas
pepper to taste
optional: red hot pepper flakes


Cook pasta in salted water till al dente, about 9 minutes. Chop anchovies and garlic together then in a large frying pan heat olive oil add anchovies and garlic and saute for a minute or two. Add in capers for 30 seconds then tomatoes, oregano and pepper. Put pasta right into the anchovy pot, you can add a ladle of pasta water, stir in chickpeas and serve with red hot pepper flakes. Drizzle with olive oil.

Chef Chuck's Pasta with Anchovies

Pasta con le Acciughe

The delicate angel hair pasta paired with the hidden flavor of anchovies, the sweet cherry tomatoes and the melting mozzarella makes this recipe so delicious. Added with the soft crunch of the almonds and the capers this dish is ready as soon as the pasta is al dente. A strong flavored fish the anchovy gives a wonderful taste of the sea to this pasta.


Pasta with Anchovies
1/2 pound angel hair pasta
3 tablespoons olive oil
3 garlic cloves, minced
4 anchovies
8 ounces cherry tomatoes, halved
1/4 cup capers, rinsed
6 ounces mozzarella, cut in pieces
1/4 cup sliced almonds


Cook pasta in boiling salted water till al dente. Meanwhile in a large frying pan on heat olive oil and saute garlic a minute add anchovies, stir and crush till they dissolve. Add tomatoes, capers, and almonds, cook on low for 3-4 minutes. Toss pasta into the pan with a little pasta water remove from heat and stir in mozzarella.

Chef Chuck's Linguine with Anchovies and Walnuts

Linguine alle Acciughe


Pasta with anchovies and walnuts is a pasta dish filled with many flavors. The smell in our kitchen reminded me of being in Sicily. When using just a few ingredients, always use the finest anchovies, garden fresh garlic and oregano, and quality olive oil that you can obtain. Another quick, inexpensive and tasty recipe to enjoy with your family.


Linguine with Anchovies and Walnuts
1 pound linguine
4 tablespoons extra virgin olive oil
4-6 ounces anchovies in oil,
chopped
1 cup walnuts, chopped
4 garlic cloves, minced
1 tablespoon dried oregano, chopped
salt and pepper to taste
parmigiana cheese, grated


Toast walnuts in a small pan on low heat for 7-10 minutes, toss occasionally. Cook pasta in boiling salted water till al dente. In a large pan heat olive oil saute anchovies for 1 minute add garlic and walnuts for 30 seconds. Add pasta with a ladle of pasta water, salt, pepper and oregano. Serve with a drizzle of olive oil and parmigiana cheese on top.