- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 pound medium shrimp, peeled and deveined
- 5 cloves garlic, thinly sliced
- 2 to 4 anchovy fillets, chopped
- 1 teaspoon red pepper flakes, plus more for topping
- 1 28-ounce can whole San Marzano tomatoes, crushed by hand
- 1/2 cup dry white wine
- 3 sprigs oregano, leaves stripped and roughly chopped
- Kosher salt
- 12 ounces bucatini or linguine
- 1/2 cup fresh parsley or basil leaves, roughly chopped
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.
Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.
Food Network Magazine, March, 2011
This is a quick and easy recipe, perfect for weeknight cooking but it is more than good enough to share with friends as well. The anchovies add a nice salty flavor which balances the acidity of the tomatoes and the wine. The parsley and basil add a nice fresh flavor as well. I made it exactly as prescribed and would recommend it to anyone for most any kind of evening.
- 1 tablespoon extra-virgin olive oil, plus more for the dish
- 3 portobello mushroom caps
- 1/4 teaspoon red pepper flakes
- 3 cloves garlic, smashed
- 1 28-ounce can diced tomatoes
- 4 fresh basil leaves
- Kosher salt and freshly ground pepper
- 2 cups panko (Japanese breadcrumbs)
- 1 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- 4 large eggs
- 1 cup all-purpose flour
- Peanut oil, for frying
- 4 ounces buffalo mozzarella cheese, sliced
1. Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
2. Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
3. Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
4. Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
5. Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.
Courtney Credle, Food Network Magazine, March 2011
Let me start by saying that the tomato sauce for this recipe with a little parmesan would be worth making in itself as a simple tomato sauce for nearly any dish. The parmesan tames the acidity of the tomato and adds a nice sweetness while thickening the sauce. Second, it is absolute genius to deep-fry portobellos and cover them in cheese. The panko-pamersan combination crisps up perfectly as it fries, allowing the portobellos to retain their shape and texture despite being covered in sauce and baked. I was pleasantly surprised to find none of the mushiness I had fearfully expected. This is a hearty vegetarian dish, both filling and packed with flavor. The only change I made was that I used less oil for the frying (about 1/8 inch) which I thought was plenty. I also nearly doubled the crushed red pepper for added spice and the basil for added flavor. This is a recipe that encourages play – you could use slight variations of the sauce or add an additional layer – but it’s also perfect just the way it is. Though not for those of you on a diet!