PASTA PUTTANESCA
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.
Provided by Mark Bittman
Categories dinner, pastas, appetizer, main course
Time 30m
Yield 3 to 6 servings
Number Of Ingredients 11
Steps:
- Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
- Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
- Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 9 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 6 grams
PUTTANESCA
Pasta from the pantry. A quick sauce. Spaghetti alla puttanesca is a no-brainer for a midweek meal that packs a punch.
Provided by Lisa Featherby
Categories Midweek Dinner
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cook spaghetti in a large saucepan of boiling salted water until al dente (8-10 minutes). Drain, reserving pasta water.
- Meanwhile, heat oil in a saucepan over medium heat. Add garlic and stir until fragrant (10-20 seconds). Add rosemary and anchovy, stir for 1 minute, then add olives and capers, and stir until fragrant and combined (20 seconds). Add passata, bring to a simmer, then simmer to bring flavours together (1 minute). Add spaghetti and toss to combine, loosening the sauce with a little pasta water if needed. Serve topped with parmesan.
Nutrition Facts : ServingSize Serves 4
PUTTANESCA I
Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.
Provided by Pooche
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g
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
PASTA PUTTANESCA
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday items you probably have in your pantry already.
Provided by Ian Knauer
Categories Blender Olive Pasta Tomato Quick & Easy High Fiber Basil Summer Healthy Low Cholesterol Capers Gourmet
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.
- While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
- Meanwhile, purée tomatoes with juice in a blender.
- Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.
- Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.
PASTA PUTTANESCA
This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it's spicy, fast and easy (no disrespect to the ladies).
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
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.
PASTA PUTTANESCA RECIPE
Provided by Phil Torre
Time 35m
Number Of Ingredients 9
Steps:
- Heat olive oil in a large sauté pan over medium high heat. Add garlic, anchovy, and red pepper cook until garlic is lightly browned.
- Crush tomatoes and add with juices. Fill the empty tomato can 1/4 of the way with water and pour into the pan. Bring to a boil, stirring occasionally, then reduce to a simmer.
- Add capers, olives, and oregano. Cook at a simmer for 20 minutes, until sauce thickens.
- While the sauce is cooking bring a pot of generously salted water to a boil. Add the pasta and cook uncovered over high heat until al dente.
- Drain pasta, toss with sauce and serve.
PASTA PUTTANESCA
This easy Pasta Puttanesca features spaghetti tossed in a traditional Italian puttanesca sauce with anchovies, capers, olives, and garlic.
Provided by Elizabeth Lindemann
Categories Pasta
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 290 kcal, Carbohydrate 48 g, Protein 11 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 691 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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
RECIPE FOR ITALIAN PUTTANESCA PASTA SAUCE
This easy 10 Minute Puttanesca Sauce with anchovies, capers and olives is an easy pantry meal to make with spaghetti! Simply sauté garlic with crushed red pepper and anchovies. Add in tomatoes, olives and capers and simmer for 5 minutes before tossing with your favorite cooked pasta.
Provided by Katie
Categories Main Course
Time 10m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 2/3 cup, Calories 132 calories, Fat 12 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 0 g, Protein 2 g
PASTA PUTTANESCA
This pasta puttanesca recipe is great for a big gathering. It works well as a starter dish or as a main dish for a smaller group. One peeled, diced carrot may be used in place of the sugar for a milder, sweeter and healthier substitute.-Kathryn White, Pinehurst, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. , Meanwhile, heat Dutch oven oven medium-high heat. Add oil; cook and stir carrot and anchovy fillets until carrot is tender. Stir in olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute longer. Stir in the diced tomatoes, tomato paste and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes., Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 283 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 5g fiber), Protein 10g protein.
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
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.
ZITI & SWEET-BUT-HOT SAUCE WITH SAUSAGE & EGGPLANT
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Step 1Using a vegetable peeler, peel half of the skin off the eggplant in long strips, leaving a strip of skin between peeled sections. (The eggplant will look striped.) Chop the eggplant and toss with salt. Let the eggplant drain on a kitchen towel while you start the sauce.Step 2Bring a large pot of water to a boil for the pasta. Step 3Heat a large saucepot or skillet over medium-high to high. Add the olive oil, two turns of pan. Add the sausage and cook, stirring occasionally and breaking the meat up with a wooden spoon, until browned, about 5 minutes. Squeeze the excess liquid from the eggplant and add to the saucepot. Add the onion and garlic. Cover partially and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the tomatoes and cook, stirring occasionally and breaking the tomatoes up with the spoon, until the sauce thickens, about 5 minutes. Wilt in the basil and stir in the cherry peppers and brine.Step 4Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Reserve 1 cup of the cooking water, then drain.Step 5Add the pasta, cooking water, a fat handful of cheese, and a swirl of EVOO and toss until the pasta is coated. Serve in shallow bowls and pass more cheese at the table.
PUTTANESCA SAUCE
Provided by Food Network
Time 1h30m
Yield about 4 cups of sauce
Number Of Ingredients 12
Steps:
- In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute.
PASTA PUTTANESCA
Bursting with flavors, this classic Italian pasta dish is sure to be a hit on your family's dinner table. Quicker than take-out and incredibly delicious!
Provided by Chef Dennis Littley
Categories Entree
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1032 kcal, Carbohydrate 147 g, Protein 31 g, Fat 37 g, SaturatedFat 5 g, Cholesterol 13 mg, Sodium 1944 mg, Fiber 11 g, Sugar 15 g, UnsaturatedFat 29 g, ServingSize 1 serving
PASTA PUTTANESCA (TART'S SPAGHETTI)
In Italian, a puttanesca is a 'lady of the night', which is why at home we always refer to this recipe as tart's spaghetti. Presumably the sauce has adopted this name because it's hot, strong and gutsy - anyway, eating it is a highly pleasurable experience. If you are a strict vegetarian, replace the anchovies with another heaped tablespoon of capers.
Categories Italian recipes Pasta for a winter's day Delia's Summer Collection Mains Recipes for 2 Pasta recipes
Yield Serves 2
Number Of Ingredients 15
Steps:
- To make the sauce, heat the oil in a medium saucepan, then add the garlic, chilli and basil and cook these briefly till the garlic is pale gold. Then add all the other sauce ingredients, stir and season with a little pepper - but no salt yet because of the anchovies. Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely thick mass, with very little liquid left. While the sauce is cooking, take your largest saucepan, fill it with at least 4 pints (2.25 litres) of hot water and bring it up to a gentle simmer. Add a few drops of olive oil and a little salt and then, 8 minutes before the sauce is ready, plunge the spaghetti into the water. Stir well to prevent it clogging together, then time it for exactly 8 minutes. After that drain it in a colander, return it to the saucepan presto pronto, and toss the sauce in it, adding the basil. Mix thoroughly and serve in well-heated bowls, with lots of grated Parmesan to sprinkle over - and have plenty of gutsy, 'tarty' Italian red wine to wash it down. You can also watch how to prepare garlic and chillis in our Cookery School Videos on the right.
PASTA PUTTANESCA
Use canned plum tomatoes if you can. Fresh tomatoes don't lend the same flavor to this pasta. To get them to the right consistency for the tomato puree called for in the recipe, remove them from the can and crush them with a fork or by hand. Also note that the sliced garlic is added to the oil cold. If you add minced garlic to hot oil, it can burn very quickly. I always rinse capers, whether they are salt-packed or in brine. Then I squeeze them dry before using them. The brine has particular flavor that, to me, distracts from the capers. If using salt-packed anchovies, those should be rinsed as well. Anchovies packed in oil don't need to be rinsed. You can start the pasta before you begin making the sauce, although if making this for the first time, it's probably easier to make the sauce, set it aside, then rewarm it again before adding the warm pasta and a bit of the pasta water, until you get the rhythm down. Make sure to reserve some of the pasta water to finish the pasta in the tangy tomato sauce.
Provided by David
Number Of Ingredients 9
Steps:
- Make the sauce by putting the olive oil, garlic, and minced anchovies in a large, wide skillet. Heat the pan over medium heat, cooking the garlic and anchovies, stirring frequently, until the garlic is lightly browned and the anchovies are very soft and almost melting, about 2 minutes. Meanwhile, heat a large pot of water to cook the pasta in.
- Add the olives, capers, and red pepper flakes to the skillet, and stir for a minute, then add the tomatoes and tomato paste. Continue to cook, and stir, until the sauce is a deeper red color and the consistency of warm jam, which will take a couple of minutes. You want it wet and loose, but not watery. Remove from heat and set aside.
- When the pasta water is boiling, add the pasta and cook it until it's al dente. Just before the pasta is ready, rewarm the sauce. Drain the pasta, reserving some of the water, and add the pasta to the sauce warming in the pan, as well as 1 to 2 tablespoons of the reserved pasta water, stirring until the sauce coats the pasta and everything is heated through.
PASTA PUTTANESCA
Make and share this Pasta Puttanesca recipe from Food.com.
Provided by Julie Bs Hive
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, bring 1 gallon water to a boil over high heat. When water boils, sprinkle in 4 tsp salt and add pasta. Stir well and cook about 12 minutes or until just tender, al dente.
- As soon as you put water on to boil, start sauce. In a large saucepan, heat oil over medium heat. Add garlic and cook, stirring, 2 minutes, being careful not to burn. Add onion, salt, pepper, basil, thyme, and oregano and stir, cooking for 5 minutes. Add anchovies and anchovy oil, raise the heat to medium high and cook 1-2 minutes, stirring and mashing up the anchovies.
- add tomeatoes, using your hands to crush them up a bit, and add all the juice. Add bay leaf and red pepper flakes and simmer 5 minutes. Add olives and capers and simmer andother 5-10 minutes. Taste and adjust seasoning.
- Drain pasta and place in a large bowl. Toss with warm puttanesca sauce and serve.
Nutrition Facts : Calories 596.1, Fat 13.3, SaturatedFat 1.9, Cholesterol 5.1, Sodium 1032.5, Carbohydrate 101, Fiber 8.6, Sugar 10.5, Protein 19.7
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