SPAGHETTI ALLA PUTTANESCA
An easy-to-make classic Italian spaghetti recipe with strong tasty Mediterranean flavours and an interesting history!
Provided by Jacqueline De Bono
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Start boiling water for the spaghetti. Add salt once it starts to boil and bring to the boil again.
- Meanwhile prepare the ingredients. Peel and finely chop the garlic. Peel, de-seed and chop the tomatoes. If anchovies and capers are salted rinse them under cold water. Then cut anchovies into small pieces. If they are large, remove the spine. Remove the seeds from the red chili pepper (if you are using it) and cut into small pieces.
- Heat some olive oil in a frying pan large enough to hold the cooked pasta later. Add the garlic, anchovies, and red pepper flakes (peperoncino).
- Cook over a medium heat until garlic is very lightly golden and the anchovies have melted, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
- Add capers, a bit of parsley and olives and stir to combine.
- Add the peeled and chopped tomatoes, stir and bring to a bare simmer.
- Cook pasta to just under al dente (about 1 minute less than the package recommends).
- Drain pasta reserving 1 cup of the cooking water.
- Add drained pasta to the sauce.
- Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
- Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
- Sprinkle with some more parsley.
- Season with salt and pepper as required.
- Serve immediately.
Nutrition Facts : Calories 536 kcal, ServingSize 1 serving
SPAGHETTI PUTTANESCA
Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family
Provided by Esther Clark
Categories Dinner, Pasta, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
- Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
- Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.
Nutrition Facts : Calories 495 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium
PASTA PUTTANESCA
Puttanesca sauce takes basic pantry staples and transforms them into a light but lush sauce over spaghetti or penne in mere minutes. It's an Italian classic made quickly and easily to become full-bodied and oh so wonderful.
Provided by Heidi
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- In a large skillet, warm the olive oil, garlic slices, anchovy filets and crushed red pepper flakes over medium heat. Cook for 4-5 minutes, stirring as the garlic becomes fragrant and the anchovies begin to break down. Use a wooden spoon or chopsticks to mash the anchovies a bit and incorporate into the oil.
- Add the tomatoes and cook for 5-10 minutes for the sauce to reduce and become rich and jammy. Add the drained capers and olives.
- As the sauce cooks, bring a large stock pot of water to a boil with 2 tablespoons of kosher salt. Add the spaghetti and cook 2 minutes less than the package instructions. Transfer the cooked pasta to the sauce, toss, and continue to cook for 2 more minutes. Add slivered fresh basil leaves and serve with grated Parmesan.
Nutrition Facts : Calories 404 kcal, Carbohydrate 59 g, Protein 12 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 1005 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
PUTTANESCA I
Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.
Provided by Pooche
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g
PASTA PUTTANESCA
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.
Provided by Mark Bittman
Categories dinner, pastas, appetizer, main course
Time 30m
Yield 3 to 6 servings
Number Of Ingredients 11
Steps:
- Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
- Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
- Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 9 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 6 grams
PASTA PUTTANESCA
Provided by Ellie Krieger
Categories main-dish
Time 17m
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
- While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
- When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.
PASTA PUTTANESCA
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday items you probably have in your pantry already.
Provided by Ian Knauer
Categories Blender Olive Pasta Tomato Quick & Easy High Fiber Basil Summer Healthy Low Cholesterol Capers Gourmet
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.
- While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
- Meanwhile, purée tomatoes with juice in a blender.
- Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.
- Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.
SPAGHETTI ALLA PUTTANESCA
Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.
Provided by Martha Holmes
Categories Fish Olive Pasta Tomato Quick & Easy High Fiber Capers Simmer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.
PASTA PUTTANESCA
This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it's spicy, fast and easy (no disrespect to the ladies).
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
- Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with Bitter Greens Salad.
- Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.
PASTA PUTTANESCA
This easy Pasta Puttanesca features spaghetti tossed in a traditional Italian puttanesca sauce with anchovies, capers, olives, and garlic.
Provided by Elizabeth Lindemann
Categories Pasta
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pot of heavily salted water to a boil.
- Meanwhile, heat the olive oil (2 tablespoons) in a large deep skillet or pot over medium heat.
- Add anchovies (2 oz.), garlic (5 cloves), and red pepper flakes (1/2 teaspoon). Keep an eye on the heat and bring it down to medium-low or low if needed; the garlic should cook and soften but not burn. Stir frequently to dissolve anchovies (about 5 minutes).
- Add the canned diced tomatoes (28 oz.), the chopped olives (1/2 cup), the capers (1/4 cup), and the parsley, if using (2 tablespoons).
- Let the sauce simmer, covered for 10-15 minutes. Add the spaghetti (or other pasta, 16 oz.) to the now boiling salted water. Cook according to directions on package until just before al dente.
- Use tongs or a slotted spoon to transfer pasta directly to the sauce. Transfer about 1/2 cup of the pasta cooking water to the sauce as well. Stir to coat, and continue heating on low heat until pasta is fully al dente and the sauce has thickened and sticks to the pasta well (about 3-5 more minutes). If it seems dry at all, you can add a little more pasta cooking water about 1/4 cup at a time until it's the right consistency.
- Serve, sprinkled with parmesan cheese, extra parsley, and black pepper if desired.
Nutrition Facts : Calories 290 kcal, Carbohydrate 48 g, Protein 11 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 691 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
PASTA PUTTANESCA
Make and share this Pasta Puttanesca recipe from Food.com.
Provided by Lane5928
Categories European
Time 40m
Yield 1 unknown
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
- Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!
- Add olives, capers, tomatoes, black pepper, and parsley.
- Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
- Toss sauce with cooked pasta.
- Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
- Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar.
- The unit price is always much less per pound and you can get just what you need for each recipe.
Nutrition Facts : Calories 2429.7, Fat 50.7, SaturatedFat 7.9, Cholesterol 38.2, Sodium 4154.5, Carbohydrate 414.5, Fiber 36, Sugar 47.9, Protein 86.4
PASTA PUTTANESCA
Make and share this Pasta Puttanesca recipe from Food.com.
Provided by Gardening Girl
Categories Spaghetti
Time 1h
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta.
- For the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half.
- Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.
- Add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.
- Meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente.
- Drain and tip it into a large warmed serving bowl. Pour over the sauce, add the chopped parsley and toss together well. Serve straight away, with plenty of red wine.
Nutrition Facts : Calories 651.1, Fat 20.9, SaturatedFat 3.2, Cholesterol 19.1, Sodium 1508.6, Carbohydrate 93.2, Fiber 6.7, Sugar 5.1, Protein 23.2
More about "best pasta puttanesca food"
SPAGHETTI ALLA PUTTANESCA RECIPE | JAMIEOLIVER.COM RECIPES
From jamieoliver.com
Cuisine ItalianTotal Time 15 minsCategory Healthy MealsCalories 457 per serving
- Slice the chillies and pick the basil leaves.Add the spaghetti to the pan of boiling salted water and cook according to the packet instructions.
- Place a large frying pan over a medium–high heat, drizzle in a good lug of olive oil, add the garlic and chilli, then tear in the anchovies and olives and stir for 2 minutes, or until the garlic starts to turn golden and the anchovies melt into the base.
BEST PASTA PUTTANESCA RECIPE - HOW TO MAKE PASTA ... - DELISH
From delish.com
5/5 (17)Total Time 30 mins
PUTTANESCA BEST RECIPE | SENSIBUS.COM
From sensibus.com
Servings 4Total Time 25 minsEstimated Reading Time 2 mins
PUTTANESCA SAUCE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Category Pasta + Noodles
HOW TO COOK THE PERFECT PASTA PUTTANESCA | PASTA | THE ...
From theguardian.com
Author Felicity CloakeEstimated Reading Time 7 mins
10 BEST PASTA PUTTANESCA WITH MEAT RECIPES | YUMMLY
From yummly.com
PASTA PUTTANESCA: THE ULTIMATE RECIPE - STEFANIA'S KITCHENETTE
From stefaniaskitchenette.com
Estimated Reading Time 5 mins
- To prepare the sauce, add some olive oil to a pan, sauté the finely sliced garlic (or crush it if you prefer a more delicate taste) with the red pepper flakes over medium high heat until light golden brown;
TEN BEST PASTA DISHES EVER » FAMOUS ... - CELLAR TOURS
From cellartours.com
Reviews 8Published 2011-12-18Estimated Reading Time 8 mins
- Pasta Alla Norma. Pasta Alla Norma is a typical dish from the Sicilian city of Catania incorporating traditional Mediterranean produce, namely eggplant/aubergine.
- Bucatini all’Amatriciana. This most famous Roman dish was so named after originating in the town of Amatrice in the Lazio region. The original recipe was called Gricia (which is still prepared in central Italy), was not tomato-based as tomatoes had not been introduced into Italy at that stage.
- Tagliatelle al Ragù Alla Bolognese/Lasagna. Spaghetti Bolognaise is probably the most popular pasta dish outside Italy. However, in Bologna, Ragù Alla Bolognese is always served with egg tagliatelle, which is better for holding the heavy meat sauce.
- Spaghetti/Rigatoni Alla Carbonara. There are many hypotheses for the origins of this well-loved dish. The ingredients’ simplicity could mean that it was an easy dish for the charcoal makers “Carbonari” who spent long periods of time in the woods during the year.
- Ragù Napoletano. Most Italian pasta sauces are ingenious in their simplicity; however, this cannot be said for Ragù Napoletano. This creamy, meaty sauce takes hours to cook, and many Neopolitan women cook it overnight, getting up regularly to stir it if they want to achieve the desired result.
- Orecchiette ai Cime di Rapa. Orecchiette (little ears) is a homemade pasta most commonly found in Puglia, a Southern Italy region. The name indicates the pasta’s shape, small, domed, white disks with one smooth side and one rough to hold the sauce.
- Pesto alla Genovese. There are many types of pesto in Italy, depending on the region you visit and the produce available locally. However, the pesto we all know and love is alla Genovese (from Genoa).
- Vermicelli Alla Puttanesca. Due to the name, Puttanesca, many believe this sauce has some connection to prostitutes as “Puttana” means just that in Italian.
- Ravioli di Ricotta e Spinaci al Burro e Salvia. Merchants in Venice and Tuscany are credited with the earliest mentions of ravioli as far back as the 14th century.
- Spaghetti Aglio, Olio e Peperoncino. Considered to traditionally come from the Abruzzo region, this cheap and cheerful dish is now popular in the length and breadth of the boot.
PASTA PUTTANESCA RECIPE (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (1)Total Time 20 minsCategory PastaCalories 493 per serving
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to the package directions. Drain, reserving 1 cup of the pasta water.
- While the water is heating, make the sauce. Heat the olive oil in a large pan over medium heat. Add the garlic and anchovies and cook until both are soft, about 3 minutes. Add the olives, capers, diced tomatoes, and red pepper flakes and bring to a simmer. Lower the heat and simmer gently until the pasta is cooked.
- Add the cooked pasta and parsley to the pan and toss with the sauce. Add the pasta water, a few tablespoons at a time, to loosen the sauce, if needed.
THE BEST PASTA PUTTANESCA RECIPE - HOW TO MAKE PUTTANESCA
From proportionalplate.com
Ratings 23Calories 606 per servingCategory Main, Main Course
- While you wait, add the yellow onion, capers, olives, anchovies/sardines, and red pepper flakes to a food processor. Process until smooth.
- Heat the olive oil in a pan over medium to medium-high heat. Add the contents of the food processor and cook 8-10 minutes, stirring regularly. Add the crushed tomatoes and tomato paste. Bring to boil and simmer until your pasta is cooked.
- Add your pasta to the boiling water. Cook until al dente. Drain and add to the sauce. Toss to coat.
BEST PASTA PUTTANESCA RECIPE - HOW TO MAKE PASTA ... - DELISH
From delish.com
Total Time 30 mins
PASTA PUTTANESCA - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Calories 146 per servingCategory Main Course
PASTA PRONTO: PUTTANESCA IN 10 MINUTES FLAT | CBC NEWS
From cbc.ca
Estimated Reading Time 4 mins
INSTANT POT PASTA PUTTANESCA RECIPE - MY EDIBLE FOOD
From myediblefood.com
Reviews 1Calories 356 per servingCategory Vegan Recipes
PUTTANESCA - THE PASTA THAT GETS AROUND - LA CUCINA …
From lacucinaitaliana.com
Author Giorgia Di SabatinoEstimated Reading Time 2 mins
THE BEST WINE PAIRINGS FOR SPAGHETTI PUTTANESCA - WINE BUTLER
From winebutler.ca
Estimated Reading Time 2 mins
WHAT TO SERVE WITH PASTA PUTTANESCA – 24 SIDE DISHES ...
From happymuncher.com
Cuisine ItalianTotal Time 18 minsCategory Side DishCalories 260 per serving
BEST ITALIAN PASTA ALLA PUTTANESCA RECIPE | SIMPLE. TASTY ...
From junedarville.com
Cuisine ItalianTotal Time 45 minsCategory Main Course, StarterCalories 663 per serving
10 BEST PASTA PUTTANESCA WITH MEAT RECIPES - FOOD NEWS
From foodnewsnews.com
PASTA PUTTANESCA | RECIPE | PASTA PUTTANESCA, FOOD NETWORK ...
From pinterest.ca
PASTA PUTTANESCA (+ VIDEO) IN 20 MINUTES!
From carlsbadcravings.com
CURRABINNY COOKS: HOW TO MAKE THE PERFECT PASTA PUTTANESCA ...
From irishexaminer.com
INA GARTEN PASTA PUTTANESCA - ALL INFORMATION ABOUT ...
From therecipes.info
[HOMEMADE] PASTA PUTTANESCA - ISH : FOOD
From reddit.com
BEST PUTTANESCA RECIPE WITHOUT ANCHOVIES | DEPORECIPE.CO
From deporecipe.co
EASY PASTA PUTTANESCA • SALT & LAVENDER
From saltandlavender.com
PASTA PUTTANESCA LIDIA BASTIANICH RECIPES
From tfrecipes.com
WORLD BEST PASTA RECIPES: PASTA PUTTANESCA
From bestpastafood.blogspot.com
BEST PASTA PUTTANESCA RECIPE - FOOD NEWS
From foodnewsnews.com
INA GARTEN PUTTANESCA RECIPES
From tfrecipes.com
PASTA PUTTANESCA WITH CHICKEN - ALL INFORMATION ABOUT ...
From therecipes.info
OUR 51 BEST PASTA RECIPES | FOOD & WINE
From foodandwine.com
SPAGHETTI PUTTANESCA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
PASTA PUTTANESCA & WINE PAIRING - DRINK & PAIR
From drinkandpair.com
TUNA PASTA PUTTANESCA BEST RECIPES
From wiki-recipes.info
PASTA PUTTANESCA GIFT SET - GOURMET GIFT BASKET – TORONTO ...
From torontobaskets.ca
PUTTANESCA BEST RECIPE - EVERYBODYLOVESITALIAN ...
From everybodylovesitalian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love