Anchovy and Tomatoes with Rosemary

This is very simple pasta dish with anchovy and fresh tomato.

I got the idea for this recipe when I made Baba-chan's recipe for "Burdock Root Confit." I used garlic oiland made my own version of anchovy oil.Then I added my favorite dried tomatoes and this was the result.*Use salted or unsalted dried tomatoes according to your preference.*The taste is determined by the oil, so try to use good quality *extra virgin olive oil.*All of the other directions are simple. For a managable amount. Recipe by *ai*

If you’ve followed me for any length of time, you know that I turn to Nora Roberts for comfort reading and comfort eating. There is a soothing formula to her trilogies. In times of crisis (hello, pandemic…) I know what I’m going to get and that her characters are never going to let me down.The trilogies that I enjoy most feature food pretty prominently. There is almost always a member of the team who is either a professional cook or someone who cooks elaborately to think, relax, or strategize. This specific pasta comes from "Stars of Fortune" and is so simple to make that you could easily enjoy it any time the fancy strikes.Full disclosure, in the book it’s penne and black olives, but I went with what I had and thought would be delicious. Please feel free to do the same. “Pasta with Tomatoes and Olives” is as open-ended a direction as you would like it to be.Note: I used my air fryer’s dehydration setting to roast my tomatoes, but you could do them in the oven just as effectively. Or, buy a jar of sun dried. Or, use them fresh. There’s no wrong way to do this.

Tofu, tomato and shiso leaves are ordinary ingredients, but I transformed them into a salad that matches well with wine.Chop the anchovies into a smooth paste with a knife, mix with the soy sauce and then add the olive oil very slowly while mixing to make this delicious dressing! For 2 servings. Recipe by JessieMom

The natural flavor of the tuna is already tasty, but I added marinade dressing to make it more refreshing.Make sure to drain the oil really well when you're making this for bentos. It also looks pretty served with mizuna greens. For 1 serving. Recipe by Cherry mama49

While anchovy fillets are undeniably fishy, the salty funkiness of these little fish is their strength. Anchovies have a rich, umami flavor that adds a layer of complexity when dissolved into a sauce or emulsified into a dressing.Lại là một pha thần giao cách cảm vượt biên giới với @Marie007 😌#bepvang

I made this for dinner.I added about a pinch of salt at stage 3. This amount differs depending on how salty the anchovies are, so please adjust to taste. Recipe by Tencho-

If you've never tasted anchovies in this form, they are salty and yes, a little fishy.But when you cook them in olive oil with some garlic, they melt right into the oil, leaving this wonderfully complex, earthy, and pungent base for a pasta sauce that complements the sweet-tart flavor of the fresh tomatoes, and that lovely green, herbaceous, and slightly peppery bite of parsley.This dish comes together so quickly and easily. If you start your pasta in cold, shallow water before you prep the rest of the ingredients, it should be ready just about the time your sauce is.Cold Water Method (copy/paste URL): altonbrown.com/cold-water-method-pasta-recipe/If you only have Roma tomatoes, use 5 medium ones. If you only have grape tomatoes, use about 3 dozen of them.If you don't have any fresh tomatoes at all, you can use a 15 oz. can of tomatoes, slightly drained.

Fresh basils are blooming ..just pick it and make this delicious pasta :)

Was looking for a healthy way to spruce up some fish so I experimented with some pantry ingredients I needed to use up and walla! So tasty yet so healthy!

I wanted to cook pasta with celery, so I combined it with anchovy.If you add salt at Step 5, the pasta might get too dry, so it is better to add pasta water than salt. Recipe by Orange Day

I uploaded the recipe since I thought this dish was delicious, and doesn't smell fishy at all.The cooking time will probably vary depending on your pressure cooker.Our pressure cooker takes about 40 minutes, but please adjust as needed.It doesn't use water, so it should keep for a while.The canned tomatoes, onions, shimeji mushrooms, and white wine give this a delicious umami. Recipe by Umaechan