EASY PASTA PUTTANESCA RECIPE
Bold and comforting in the best way, puttanesca sauce takes a few pantry staples including: canned tomatoes, garlic, olives, capers, and anchovies. Spaghetti is a popular choice for pasta puttanesca (and it's what I used in this recipe), but any long, thin pasta would work -- like linguine or vermicelli. Serve with a big salad like Panzanella salad, arugula salad, or Mediterranean bean salad.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 12
Steps:
- In a large, deep pan, heat a good ¼ cup or so extra virgin olive oil. Warm the oil over medium heat and add the anchovy fillets and red pepper flakes. Cook for about 2 minutes or so, tossing the anchovies around (they will somewhat melt into the oil infusing it with flavor).
- Add the garlic and cook for a brief 30 seconds until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.
- Lower the heat and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes or until thickened to your liking.
- While the sauce is cooking, cook the pasta in boiling salted water to al dente, according to package instructions (mine took about 9 minutes).
- When the pasta is ready, transfer it to the pan with the sauce and toss well. If you need to, add a little of the pasta cooking water. Taste and adjust the salt, if needed.
- Garnish with the remaining olives and capers and fresh parsley. Serve!
Nutrition Facts : Calories 343.5 kcal, Carbohydrate 50 g, Protein 9.8 g, Fat 12.2 g, SaturatedFat 1.7 g, Cholesterol 2.3 mg, Sodium 592.4 mg, Fiber 4.3 g, Sugar 5 g, UnsaturatedFat 9.7 g, ServingSize 1 serving
MEZZE MANICHE ALLA PUTTANESCA
For everyone loves olives and anchovies, here's a delicious pasta recipe directly from Naples traditional cooking. Easy to make.
Provided by Katia Losignore
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put in a frying pan (aluminum is suggested for these types of cooking but not necessarily) extravirgin olive oil, garlic, anchovies and the hot pepper (if you don't like too spicy use 1/2 teaspoon).
- Brown the previous ingredients until the anchovies melts.
- Meanwhile cut into with a knife the green and the black olives.
- Add the tomoatoes, sliced olives, oregano, black pepper, parsley and salt.
- Cook the sauce on a low flame/heat for 20 minutes.
- Meanwhile, use another pot to boil the water.
- Cook the pasta, exactly al dente ;-).
- Drain the pasta and dress it (in the same water pot) with half of the sauce you prepared.
- Plate up and add a bit more sauce on the top with a pinch of fresh parsley.
- Buon Appetito!
Nutrition Facts : Calories 224.4, Fat 19.8, SaturatedFat 2.8, Cholesterol 5.3, Sodium 775.6, Carbohydrate 10.8, Fiber 4.1, Sugar 5.3, Protein 4.1
SPAGHETTI ALLA PUTTANESCA
The term "Puttanesca" is derived from "Puttana" the Italian for Prostitute! Originally from Naples and the red light district, the ladies of the night would often prepare a variation of this recipe because it was quick, filling, and delicious.
Provided by Giovanni Avella
Categories Spaghetti
Time 45m
Yield 2-3
Number Of Ingredients 16
Steps:
- Drain tomatoes and reserve liquid.
- Sauté onion in olive oil until browned, add garlic and red pepper flakes and continue to sauté for a couple of minutes more.
- Do not over brown the garlic.
- Add tomatoes and ½ cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.
- Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.
- If the sauce becomes too dry add more tomato juice a little at time.
- During the last 5 minutes of cooking time add basil and parsley, finish cooking.
- Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.
- Read package directions for spaghetti to determine cooking time.
- Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.
- Drain the pasta well.
- Add pasta to sauce pot, combine and cook for another minute or two.
- Move spaghetti to service plates.
- Sprinkle with grated Romano or Parmesan.
Nutrition Facts : Calories 849.9, Fat 32.3, SaturatedFat 4.6, Cholesterol 10.2, Sodium 1781.9, Carbohydrate 86.7, Fiber 1.4, Sugar 2.3, Protein 27.4
DELICIOUS & EASY PASTA PUTTANESCA
This is an easy but showy dish that is a total crowd pleaser! Who knew something so rustic, deep and authentic could be so easy? ** Please ignore those INSANE nutrition facts, that cannot be right! **
Provided by esactress
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 648, Fat 22.2, SaturatedFat 3.2, Cholesterol 1.7, Sodium 342.2, Carbohydrate 95.4, Fiber 7, Sugar 8.4, Protein 17.7
SPAGHETTI ALLA PUTTANESCA, ITALIAN STYLE
I first was introduced to this recipe when I was reading the book, "Belong to Me", when the main character "would have sold her soul" for a plate of this. I had to do further research and hours later, found a recipe that I was happy with sharing. There are American versions of this and Italian versions of this. The Italian version has you begin by reducing the anchovies into a paste, reducing their fishy taste. It also has you cook the sauce longer, mingling the flavours and reducing the tomatoes into their own paste. Although excellent the 1st day, it is even better the second so plan ahead to make more! And please, RESIST the urge to cover this with cheese! Italians customarily do not use cheese in this dish; the cheese overwhelms the sauce and makes the anchovies more pronounced, unbalancing all the delicate flavours you just worked so hard to create.
Provided by The_Swedish_Chef
Categories One Dish Meal
Time 1h
Yield 2-4
Number Of Ingredients 8
Steps:
- Put all but 1 Tbs of the olive oil and the anchovies in a large skillet over a low heat and cook, stirring and mashing the anchovies until dissolved into a paste.
- Add the garlic and cook for about 30 seconds, taking care not to brown it (garlic gets bitter if browned).
- Raise the heat to a medium-high and add the tomatoes and juice, with a pinch of salt. When the sauce comes to a boil, turn the heat down and simmer until the tomatoes have reduced and separated from the oil. This will probably take 20-40 minutes.
- Remove from the heat and set aside. If you want, you can now refrigerate the sauce and save for the next day.
- Bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the strands are submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the spaghetti for one minute.
- When the pasta is almost done, return the skillet with the sauce to a medium heat, adding the oregano, capers, and olives. Simmer 3-5 more mins, no more. Cooking too long after capers and olives have been added will make sauce taste less fresh and more salty. (Trust me.).
- When the pasta is cooked al dente, drain and toss with 1/2 cup of the sauce, to pre-flavour it and prevent it from sticking. Ladle pasta into serving dishes, taste sauce for salt, pour sauce over each serving bowl and serve at once.
- This dish is also great when served with penne or fusilli.
Nutrition Facts : Calories 603.3, Fat 58.1, SaturatedFat 8.2, Cholesterol 10.2, Sodium 947.5, Carbohydrate 18.6, Fiber 6.4, Sugar 10.6, Protein 7.6
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