Easy Pasta Puttanesca Food

PASTA PUTTANESCA

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.

SPAGHETTI PUTTANESCA

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.

PASTA PUTTANESCA

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

Steps:

• Heat the olive oil over low heat in a large skillet. Add the garlic and mashed anchovies, stir until almost dissolved, about 5 minutes. Stir in the capers, red pepper and olives; cook 1 minute. Add the basil and tomatoes; bring to a slow boil. Reduce the heat and simmer 10 to 12 minutes. Add a little of the reserved juice if the sauce seems too dry. Remove from the heat and stir in the parsley. Pour the sauce over the cooked pasta. Serve Parmesan on the side.

PUTTANESCA I

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.

PASTA PUTTANESCA

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.

PASTA PUTTANESCA

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.

EASY PASTA PUTTANESCA

Steps:

• Cook pasta to al dente pasta according to package directions.
• Meanwhile, sautee onion, crushed red pepper, anchony paste and garlic in a large, deep sauce pan in olive oil over medium heat until soft. Season with salt and pepper.
• Add all other ingredients EXCEPT parsley, seasoning to taste.
• Stir well, and let simmer 10-20 minutes on low.
• Add parsley in last three minutes of cooking.
• Toss sauce with pasta.
• Top with cheese to taste, and serve.

PANTRY PUTTANESCA

Steps:

• Fill a large pot with water. Bring to a rolling boil over high heat.
• As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
• Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
• Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
• Stir the olives and capers into the sauce; add pasta and toss to combine.
• Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

20 EASY ONE-POT PASTAS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pasta recipe in 30 minutes or less!

EASY PASTA PUTTANESCA RECIPE

Steps:

• Bring a large pot of of salted water to a boil (about 1 tablespoon kosher salt). Boil the pasta until al dente.
• Meanwhile, mince the garlic. If the olives are not sliced, slice them in half. In a separate large pot or saucepan, warm the olive oil over medium low heat. Add the garlic and anchovy paste and cook until lightly browned, about 1 minute. Add the tomatoes, red pepper flakes, and kosher salt, and simmer for 10 minutes over low heat.
• Add the olives and capers to the tomato sauce. Continue to simmer until the pasta is done.
• Drain the pasta and stir it into the tomato sauce. Serve garnished with Parmesan cheese and finely chopped parsley, and additional red pepper flakes to taste.

25 EASY ITALIAN PASTAS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Italian pasta dish in 30 minutes or less!

DELICIOUS & EASY PASTA PUTTANESCA

Steps:

• Cook spaghetti to very al dente (should be slightly more undercooked than usual as it will be reheated in the sauce later). Drain, and set aside.
• To the empty pasta pot, add the olive oil, garlic, red pepper flakes and anchovy paste. Heat on medium heat, stirring occasionally until garlic starts to sizzle and anchovy paste begins to melt into the oil. Add the olives and capers, stirring occasionally until heated through and fragrant.
• Add the tomatoes and stir, allowing them to heat through. Add the basil, oregano, Pecorino, and freshly cracked black pepper. Stir to combine and let simmer for about 2 to 3 minutes. Add the reserved pasta, toss to heat-through, and serve with additional grated cheese. Then enjoy an authentic Italian meal!

PASTA PUTTANESCA

Steps:

• Boil water in pot and add spaghetti noodles. Cook until al dente. Reserve 3 Tablespoon of cooking water and drain the rest.
• While noodles are coking, heat olive oil in a large skillet over medium heat.
• Add minced garlic, red onions and capers and sauté for approximately 2 minutes.
• Add halved cherry tomatoes and black olives to pan. Sauté for approximately 4 minutes.
• Add spinach and arugula mix and cook for approximately 1 minute.
• Add cooked spaghetti noodles and the 3 Tablespoon of reserved water.
• Continue to cook for an additional minute or until spinach and arugula leaves wilt.
• Remove from heat and squeeze lemon over pasta and season with a little salt and pepper.
• Mix well.
• Sprinkle with a desired amount of crushed red pepper flakes.
• Enjoy!

NO-COOK SPAGHETTI PUTTANESCA

Steps:

• Cook spaghetti according to package directions. Drain and save 1/4 cup pasta water.
• In a food processor, add the beefsteak tomatoes, red pepper flakes, and 2 tsp salt then pulse until smooth. Transfer to a bowl and add the cherry tomatoes, capers, olives, and 1/4 cup olive oil.
• Add butter to the cooked pasta and toss in the sauce. Pour pasta water as needed. Serve with fresh parsley and grated parmesan cheese.

PUTTANESCA

Steps:

• Bring a large pot of water to a boil. Season with kosher salt. Add the spaghetti and cook according to package instrucitons. Reserve 1/2 cup of cooking water before draining.
• Add the olive oil, garlic, anchovies, and red pepper flakes to a large skillet over medium low heat. Cook until the garlic is fragrant, stirring often, being careful not to brown or burn it. Cook for approximately two mintues.
• Add in the diced tomatoes with their liquid. Bring to a simmer and cook for 15 to 20 minutes. You want to the sauce to thicken and deepen in flavor. Refer to the post for a photo of what the sauce will look like after simmering.
• Stir in the olives, capers, and parsley. Season with salt and pepper (I used 1/2 teaspoon salt and a pinch of black pepper). Toss with spaghetti. Add a little bit of the spaghetti cooking water to loosen up the sauce and make it easier to toss.

RECIPE

Steps:

• Bring a quart of water to a boil then add the spaghetti noodles. Stir the noodles occasionally to make sure the noodles don't clump together as they cook. Cook for about 10 minutes, or until the noodles are just al dente.
• While the noodles are cooking, mince the garlic.
• Open the cans of tomatoes and drain.
• Grate the parmesan cheese.
• Drain the pasta in a colander and return the empty pot to the stove.
• Add the olive oil, minced garlic and red pepper flakes to the pot and cook for 3 minutes.
• Then add the drained spaghetti back into the pot along with the capers, diced tomatoes, parmesan cheese, oregano, salt and pepper.
• Mix everything together and simmer for about 10 minutes over medium-low heat.
• Serve with additional parmesan cheese and olives. Enjoy!

PUTTANESCA PASTA RECIPE

Steps:

• Cook the pasta according to the packet instructions, drain and set to one side. Meanwhile, heat the oil in a large saucepan and add the onion. Cook for 8 mins until very soft and lightly golden.
• Add the garlic and gently cook for 2-3 mins. Stir in the oregano and anchovies and cook for 2 mins. Add the olives, tomatoes, sugar and sun dried tomato paste.
• Season with black pepper, bring to the boil and simmer for 15mins until rich and thick

PASTA PUTTANESCA

Steps:

• Heat the oil in a large pan over medium heat. Add the chopped garlic, anchovy paste and red pepper flakes to the pan. Saute for 1-2 minutes, stirring constantly.
• Crush the tomatoes by hand then add them to the pan along with the salt and black pepper. Cook for 8-10 minutes over medium heat, stirring occasionally.
• After allowing the sauce to cook, add the tomato paste, olives and capers to the pan.
• While the sauce is simmering, cook the pasta in salted boiling water according to package directions.
• Remove from heat and stir in the basil, parsley and lemon zest. Season again with salt and pepper to taste as needed.
• Drain the pasta and toss with the sauce. Garnish with chopped parsley and serve.

EASY PASTA PUTTANESCA

Steps:

• Boil a salted pot of water for the pasta and cook it al dente according to package directions.
• Meanwhile, add the canned tomatoes to a bowl and crush the tomatoes (it's easiest to do this using your hands, but you could also use a fork).
• Add the olive oil, garlic, red pepper flakes, and anchovies to a skillet over medium heat. Cook for 3-4 minutes (watch the garlic doesn't burn).
• Stir in the tomatoes, capers, and olives. Reduce the heat and simmer gently for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors meld.
• Season with salt & pepper as needed. Toss with the drained pasta (add a splash of the hot water water prior to draining if you wish to thin the sauce) and enjoy.

PASTA PUTTANESCA ~ SPAGHETTI ALLA PUTTANESCA

Steps:

• Put a pot of salted water on the stove and bring it to a boil.
• Meanwhile, prepare the sauce.
• In a skillet with sides saute garlic, pepper flakes, and anchovies in olive oil. Cook 2-3 minutes or until the anchovies are falling apart and the garlic is fragrant.
• Add the tomatoes with juices to anchovies along with parsley, basil, and oregano. Simmer puttanesca sauce while water comes to a boil.
• When water comes to a boil cook pasta according to the directions.
• When pasta is done, drain pasta, and toss with the sauce.

SUPER EASY PASTA PUTTANESCA RECIPE

Steps:

• Bring some heavily salted water to the boil in a large pot.
• Heat 1 T - 15 ml of olive oil in a heavy based pot and fry off the finely chopped 4 cloves of garlic and 3 shallots until they become translucent. Avoid burning by stirring constantly and lowering the heat if necessary.
• Once the onions and garlic have started to become translucent, add 6 finely chopped anchovy filets and stir until they begin to break down.
• Dump in your 14 oz - 400 gr tin of tomatoes and 1 T - 20 gr tomato paste and let sit at a soft bubble for until reduced by about half. This should take 15-30 minutes or so.
• Now is the time to dump 5 oz - 140 gr of pasta into the salted boiling water and cook it according to the instructions on the packet. I like to cook the pasta slightly under and reduce the cooking time by 1 minute to ensure a little bit of bite. Be sure to reduce the heat a little so it doesn't boil over.
• After the sauce has been reduced down, add 1/2 T - 7 ml of balsamic vinegar and 1 t - 5 gr of sugar, stir and reduce down further, for a minute or 2.
• Taste and season with salt and pepper. Because of the salt contents from the anchovies I generally find this doesn't need a lot of salt, if any.
• Stir in 2 T - 40 gr of capers and drained 7 oz - 213 gr tin of tuna (if using).
• Drain the pasta, mix with the sauce and serve with a good helping of freshly grated Parmesan and black pepper.

PASTA PUTTANESCA

Steps:

• Make the sauce by putting the olive oil, garlic, and minced anchovies in a large, wide skillet. Heat the pan over medium heat, cooking the garlic and anchovies, stirring frequently, until the garlic is lightly browned and the anchovies are very soft and almost melting, about 2 minutes. Meanwhile, heat a large pot of water to cook the pasta in.
• Add the olives, capers, and red pepper flakes to the skillet, and stir for a minute, then add the tomatoes and tomato paste. Continue to cook, and stir, until the sauce is a deeper red color and the consistency of warm jam, which will take a couple of minutes. You want it wet and loose, but not watery. Remove from heat and set aside.
• When the pasta water is boiling, add the pasta and cook it until it's al dente. Just before the pasta is ready, rewarm the sauce. Drain the pasta, reserving some of the water, and add the pasta to the sauce warming in the pan, as well as 1 to 2 tablespoons of the reserved pasta water, stirring until the sauce coats the pasta and everything is heated through.

PASTA ALLA PUTTANESCA

Steps:

• Cook pasta, in boiling salted water for 9 to 12 minutes.
• Heat oil in a large non-stick frying pan, over a medium heat.
• Add garlic, chili pepper and anchovies and cook, stirring, for 30 seconds. Add undrained Mutti® Cherry Tomatoes (Ciliegini), olives, Mutti® Double Concentrated Tomato Paste (Doppio Concentrato) and capers.
• Simmer, stirring occasionally, for 5 minutes or until thick. Stir in basil.
• Drain the pasta and top with the sauce and grated Parmigiano Reggiano Cheese.