NO-COOK PUTTANESCA SAUCE OVER PASTA
Cooking time listed is the time it takes to cook the pasta served as part of this dish.
Provided by Martha
Time 25m
Number Of Ingredients 12
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.
PASTA WITH NO-COOK PUTTANESCA SAUCE
Ripe, juicy tomatoes are tossed with green olives, capers, and garlic, then finished with Pecorino Romano cheese in this fresh take on the classic Italian pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a large bowl, combine tomatoes, oil, olives, capers, and garlic. Season generously with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
- Add pasta to bowl with tomatoes; add reserved pasta water and cheese. Toss well to combine, creating a silky sauce. Remove garlic; serve with more cheese and pepper and a drizzle of oil.
PUTTANESCA PASTA SAUCE
This pasta sauce hails from the funky Kingston, Ontario restaurant- Chez Piggy. This is a big, bold, grownup taste - emphasizing olives, anchovies and capers over tomatoes with a sweet back note from raisins. Not for the faint of heart. Give it a try.
Provided by Chef Regina V. Smith
Categories Spaghetti
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Soak raisins in hot water for 15 minutes until soft, then drain and chop.
- Warm the olive oil in a large skillet, and stir in all ingredients, except pasta and cheese. Heat through.
- Toss with hot pasta and garnish with cheese.
Nutrition Facts : Calories 875.5, Fat 47.9, SaturatedFat 6.2, Cholesterol 1.1, Sodium 402.3, Carbohydrate 95.8, Fiber 5.9, Sugar 7.7, Protein 17.9
LINGUINE WITH NO-COOK PUTTANESCA SAUCE
a spicy puttanesca without turning on the stove.... different from the original but well worth the try
Provided by stephanie
Categories Spicy
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil water and cook linguine.
- Meanwhile, in a large bowl, stir tomatoes with all the other ingredients except basil Drain linguine.
- Add linguine and basil to tomato mixture.
- Toss well.
- Enjoy.
Nutrition Facts : Calories 105.9, Fat 7.3, SaturatedFat 1, Sodium 492.8, Carbohydrate 9.8, Fiber 2.6, Sugar 6.6, Protein 2.2
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SPAGHETTI WITH NO-COOK PUTTANESCA RECIPE | BON APPéTIT
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4.7/5 (41)Author Andy BaraghaniServings 4Estimated Reading Time 4 mins
- Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and ¼ cup oil.
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid.
- Add pasta, parsley, and butter to sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta. Divide among bowls and drizzle with more oil.
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