Linguine With Puttanesca Sauce Food

PUTTANESCA SAUCE RECIPE (SPAGHETTI ALLA PUTTANESCA)

Steps:

• In a heavy bottom pot add a lug of olive oil over low flame.
• Add the anchovies and red pepper flakes to the olive oil and sauté for about two minutes until the anchovies start to melt into the oil.
• Stir in the garlic and stir well taking good care not to burn it. Add half of the black olives and the capers and cook for about 15 seconds or so.
• Use your hands to roughly crush the San Marzano tomatoes and add them to the pot together with the oregano. Stir well and bring to a gentle simmer.
• Partially cover the sauce with a lid and let it cook down for about 35 minutes until reduced and thickened to your liking. Stir often.
• Remove the sauce from flame and adjust seasonings to your taste with the sea salt.
• Meanwhile cook the spaghetti al dente and toss them with the puttanesca sauce.
• Serve hot, garnished with the remaining olives and fresh parsley.

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.

LINGUINE WITH TUNA PUTTANESCA

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.

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.

LINGUINE WITH PUTTANESCA SAUCE

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.

RECIPE FOR ITALIAN PUTTANESCA PASTA SAUCE

Steps:

• Heat oil in a large skillet over medium-high heat. Add garlic, anchovies and red pepper flakes and cook, stirring, and breaking up anchovies with a wooden spoon until the garlic is just barely starting to brown, about 1 minute.
• Carefully pour in tomatoes (mixture may splatter.) Add in olives, capers, salt and pepper and bring to a simmer, stirring often.
• Reduce heat to medium-low and simmer 5 minutes, to thicken the sauce and meld the flavors. Serve hot.

LINGUINE WITH FRESH PUTTANESCA SAUCE

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 RECIPE

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.

NO-COOK PUTTANESCA SAUCE OVER PASTA

Steps:

• Cook pasta according to package directions.
• While the pasta is cooking, drain the anchovies and place them in cold water for a ten minutes. Then drain and dry. Set aside.
• In a mortar, place garlic and the pinch of salt and crush to a paste. Alternately, you could do this on a cutting board with the side of a knife pressing over and over into a fine paste.
• Add the anchovies and continue to work into a paste.
• Add the capers and about a teaspoon of the oil and continue to work into a paste.
• Add the remaining oil and half the parsley and continue to work into a paste. Set this aside.
• If using fresh tomatoes, place a strainer over a medium bowl. Core tomatoes and cut in half on the horizon and squeeze the seeds into the strainer. Then push the seeds and pulp around the strainer to extract all juice. Discard seeds. Cut the tomatoes into rough pieces and add to the juice. If using canned, pour into a medium bowl.
• Add the contents of the mortar to the tomatoes and stir.
• Add the chopped olives and stir again.
• Taste and add salt and pepper as desired. You may not need the salt depending on how well you rinsed the anchovies and capers.
• Drain the hot cooked pasta and return to the pot. Add this sauce and heat just to serving temperature.
• Serve with the rest of the chopped parsley and plenty of freshly grated Parmesan cheese.

LINGUINE PUTTANESCA

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.

SPAGHETTI ALLA PUTTANESCA

Steps:

• 1 Place a large pan of salted water on the heat, once boiling add the pasta and cook about a minute less then packaging instructions.
• 2 Meanwhile, pour the olive in a large frying pan (skillet), add the finely sliced or chopped garlic, chilli and the anchovy's fillets, place on a gentle heat.
• 3 When the garlic is golden in colour and the anchovy's fillets have cook down, add the capers, olives, tomato paste, and steer for a minute.
• 4 Add the cherry tomatoes and basil leaves, lower the heat, and cook down for a couple of minutes.
• 5 Once the spaghetti is cooked, using the tongs, transfer them in the sauce, adding a bit of the cooking water.
• 6 Place back on the heat and stir the pasta for a minute in the sauce. Serve immediately after grating a good amount of parmesan on the top.

PASTA PUTTANESCA

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.

PUTTANESCA SAUCE WITH FRIED CAPERS OVER LINGUINE

Steps:

• 1. Heat oil in large skillet over medium-high heat. Add capers, and fry 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels. Add onion to skillet, and cook 3 to 5 minutes, then stir in garlic and red pepper flakes, and cook 1 minute more. Stir in tomatoes, and cook 5 to 7 minutes, or until tomatoes begin to break down. Stir in 1/2 cup basil and olives, and remove pan from heat. 2. Meanwhile, cook pasta according to package directions. Drain pasta, reserving 1/2 cup cooking water. Add drained pasta to skillet, and toss to combine with sauce, adding some pasta water if mixture seems too thick. Serve garnished with remaining 1/2 cup basil and capers.

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.