Pappardelle Puttanesca Food

PUTTANESCA SAUCE RECIPE WITH PAPPARDELLE PASTA

Puttanesca Sauce Recipe with Pappardelle Pasta image

Looking for a great pasta recipe to serve up? Try this amazingly delicious Puttanesca Sauce Recipe with Homemade Pappardelle Pasta.

Provided by Chef Billy Parisi

Time 3h10m

Number Of Ingredients 11

Ingredients

2 tablespoons of extra virgin olive oil
8 thinly shaven cloves of garlic
4 chopped anchovies
¼ cup of assorted pitted and sliced olives (black, green and kalamata)
2 tablespoons of capers
2-28 ounce cans of whole plum tomatoes (juice drained)
sea salt and fresh cracked pepper to taste
fresh chopped parsley, basil and oregano for garnish
Parmesan cheese for garnish
crushed red pepper flakes to taste
1/2 recipe for homemade pasta

Steps:

Sauce: In a large sauté pan with olive oil over medium heat add in the garlic and anchovies until lightly browned. Next add in the olives, capers, tomatoes, red pepper flakes and salt and pepper and simmer over low heat for 10-15 minutes.
Pasta: Make a 1/2 batch of homemade pasta, or you can simply cook pre-made store bought pasta. 2 pounds dry will serve 8 people.
To make pappardelle pasta with homemade dough, simply fold the dough over several times and slice it to your desired thickness. About 3/4" for pappardelle. Repeat the process until all the dough has been cut and toss it together with a little bit of flour and place on a sheet tray lined with parchment paper and sit for 20 to 30 minutes.
Cook the noodles in a large pot of boiling salted water until they are al dente, or slightly crunchy, strain them add them to the sauté pan with the sauce and toss. Season with salt and pepper.
Serve the pasta with fresh chopped parsley, basil and oregano, and grate on some parmesan cheese.

Nutrition Facts : Calories 50 kcal, Carbohydrate 2 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 124 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PAPPARDELLE PUTTANESCA

Pappardelle Puttanesca image

A fantastic variation of a simple but delicious Italian dish, my Puttanesca is a mildly spicy white wine tomato sauce with fresh garlic, mushrooms, capers, and anchovy-stuffed green olives. The anchovy-stuffed green olives are easy to find next to the rest of the canned olives at any major grocery store.

Provided by SINISTRELLA

Categories World Cuisine Recipes European Italian

Time 50m

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup extra-virgin olive oil, or as needed
2 cups sliced mushrooms
2 tablespoons minced garlic, or to taste
1 cup dry white wine
1 (5 ounce) jar anchovy-stuffed green olives, drained and halved
¼ cup capers, drained
2 tablespoons caper juice
2 (14 ounce) cans crushed tomatoes
1 pinch red pepper flakes, or to taste
1 pound dried pappardelle pasta

Steps:

Heat olive oil in a large skillet over medium-high heat. Stir in mushrooms and garlic. Cook until the mushrooms have begun to brown, about 4 minutes. Increase heat to high, and pour in wine. Bring to a boil, then stir in olives, capers, caper juice, crushed tomatoes, and pepper flakes. Return to a simmer, then reduce heat to medium-low, and cook for 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and toss with sauce to serve.

Nutrition Facts : Calories 439 calories, Carbohydrate 53.9 g, Fat 16.4 g, Fiber 4.2 g, Protein 11.5 g, SaturatedFat 2.8 g, Sodium 1604.1 mg, Sugar 2.4 g

PAPPARDELLE WITH PULLED PORK

Pappardelle with Pulled Pork image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
1 pound pappardelle, or other wide ribbon pasta
1 to 1 1/2 pounds pulled braised pork
2 cups braising liquids
3 tablespoons butter, cut into pats
Juice of 1 lemon
Large bundle arugula, watercress, or spinach, washed and trimmed
Freshly ground black pepper
Grated nutmeg
Parmigiano-Reggiano cheese, for garnish

Steps:

A handful fresh flat-leaf parsley or celery greens, chopped, for garnish
Bring a large pot of water to a boil for the pasta. Salt the water, add the pappardelle, and cook to al dente. Reserve 1 cup of the pasta cooking liquid just before draining the pasta.
Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.
Drain the pasta and return it to the hot pot, and toss with butter, the braised pork, 2 cups braising liquid, lemon juice, and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement. Wilt the arugula greens into the pasta, and season with salt, pepper, and nutmeg, to taste. Serve in shallow dishes and top with cheese, and parsley.

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