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
LINGUINE WITH TUNA PUTTANESCA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
- Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.
Nutrition Facts : Calories 524 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 641 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 24 grams
LINGUINE WITH PUTTANESCA SAUCE
Categories Olive Pasta Tomato Quick & Easy Mother's Day Spring Summer Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 11
Steps:
- Stir together all ingredients except linguine in a large bowl.
- Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain linguine in a colander.
- Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper.
LINGUINE PUTTANESCA RECIPE
This Linguine Puttanesca recipe is easy to make any night of the week with a few basic ingredients from your pantry: canned tomatoes, garlic, olives, capers, red pepper flakes, salt and black pepper!
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 30m
Number Of Ingredients 11
Steps:
- Place the whole tomatoes in a large bowl; use your hands to squeeze and crush the tomatoes into a thick sauce. Set aside.
- Heat the olive oil in a large skillet set over medium heat. Add the grated garlic and red pepper flakes; fry for 60 to 90 seconds, until the garlic is fragrant. Immediately add the tomatoes, olives, capers, salt, pepper, and miso (if using) to the pan. Stir well; turn the heat down to low and simmer, uncovered, for 20 minutes.
- Meanwhile, prepare the linguine according to package instructions for al dente. Drain the pasta and add to the pan of simmered puttanesca sauce. Toss well; serve with grated parmesan if desired.
Nutrition Facts : ServingSize 1 serving, Calories 439 kcal, Carbohydrate 57 g, Protein 11 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 569 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 15 g
LINGUINE PUTTANESCA
Provided by Florence Fabricant
Categories dinner, easy, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil for the linguine.
- While the water is heating, place 2 tablespoons of the olive oil in a large skillet, add the garlic and cook over low heat for five minutes, until the garlic softens and becomes fragrant but does not brown. Add the tomatoes.
- Increase heat to medium high and cook for 10 minutes, until the tomatoes give off their juices and the sauce begins to thicken. Add the anchovies, capers, olives and red pepper flakes, lower heat to medium and cook about 5 minutes longer.
- As soon as the water comes to a boil, add the linguine and cook it until it is al dente, about 7 minutes. Drain and place in a warm serving bowl.
- Add the basil, parsley and remaining tablespoon of olive oil to the sauce. Taste it and add a pinch of salt if necessary. Spoon the sauce over the pasta, toss it well and serve at once.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 11 grams, Carbohydrate 95 grams, Fat 14 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 872 milligrams, Sugar 9 grams
LINGUINE WITH FRESH PUTTANESCA SAUCE
This is an adopted recipe. Will make any revisions if needed when I make this up. Great easy no cook pasta sauce for the summer when tomatoes are at their peak
Provided by Chabear01
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir together all ingredients except linguine in a large bowl.
- Cook linguine.
- Reserving 1 cup cooking water and drain linguine in a colander.
- Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary.
- Season with salt and pepper.
LINGUINE PUTTANESCA
It's an oft-told story that puttanesca is named for the "working girls" of Naples who had to throw together a meal quickly between customers. But the sauce was so popular because of its tantalizing aroma that it drew in the clientele! At Patsy's, we serve it with lots of anchovies. - Sal Scognamillo, Patsy's Italian Family Cookbook.
Provided by Patsy's Italian Restaurant
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to boil over high heat.
- Meanwhile, heat the oil and garlic until golden, about 2 minutes. Pour the tomato juices into the skillet. As you add the tomatoes, crush them between your fingers. Bring to boil. Add the olives, capers, anchovies, and oregano and reduce the heat to medium-low. Simmer, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and cover to keep warm.
- Add the linguine to the boiling water and cook according to the package directions until al dente. Scoop out and reserve ½ cup of the cooking water. Drain the linguine well and return to its cooking pot.
- Add the tomato sauce and the reserved pasta water and bring just to a boil over high heat. Season with salt and pepper. Transfer to a large serving bowl and serve hot, with Parmigiano-Reggiano on the side.
Nutrition Facts : ServingSize 1 serving, Calories 613 calories, Sugar 8 g, Fat 18 g, Carbohydrate 95 g, Cholesterol 5 mg, Fiber 7 g, Protein 19 g, SaturatedFat 3 g, Sodium 827 mg
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
LINGUINE PUTTANESCA WITH SMOKED MUSSELS AND CRAB
Puttanesca ("harlot sauce", roughly translated) is one of my favorite Italian pasta dishes. This is a modified version of Rachel Ray's Puttanesca in which I use smoked mussels (the kind in a tin) and and fish sauce as an alternative to anchovies. I also toss in IMITATION crab meat.
Provided by CookETC
Categories Crab
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil on medium heat.
- Add smoked mussels, with liquid, and cook for about 5-7 minutes smashing up the mussels.
- Lower heat to medium-low and add fish sauce, garlic, red pepper flakes, black pepper, and dried parsley, cooking for about 2-3 minutes.
- Add crushed tomatoes, chicken broth, black olives, and green olives, cooking for about 15 minutes.
- Add imitation crab meat and cook another 5 minutes.
- Cook and drain linguine noodles, then toss with the puttanesca sauce.
- Set out grated romano or parmesan for topping.
- Serve with garlic bread.
Nutrition Facts : Calories 389.7, Fat 9.9, SaturatedFat 1.5, Cholesterol 11.3, Sodium 1033.3, Carbohydrate 61.1, Fiber 4.7, Sugar 5.4, Protein 15.2
PASTA ALLA PUTTANESCA
Provided by sarascaccaglia
Categories Pasta or rice dishes Main course
Yield 4 people
Number Of Ingredients 11
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.
LINGUINI PUTTANESCA
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a saute pan over medium heat, add olive oil, shallots, garlic, oregano, basil and anchovy fillets. Sweat about 30 seconds, until anchovies begin to break down. Add capers and olives and saute 1 minute. Deglaze with white wine, add clam juice, let reduce by 1/3. Add plum tomatoes and thoroughly incorporate. Add marinara sauce. Season, to taste.
- In separate pot, bring 1 1/2 gallons of water to boil. Season water generously with salt. When water is at a rapid boil, add linguini, stir so there is no clumping. Cook until al dente, about 4 to 5 minutes.
- Add cooked pasta to puttanesca sauce and toss. Garnish with freshly chopped parsley.
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