SPAGHETTI ALLA PUTTANESCA
An easy-to-make classic Italian spaghetti recipe with strong tasty Mediterranean flavours and an interesting history!
Provided by Jacqueline De Bono
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Start boiling water for the spaghetti. Add salt once it starts to boil and bring to the boil again.
- Meanwhile prepare the ingredients. Peel and finely chop the garlic. Peel, de-seed and chop the tomatoes. If anchovies and capers are salted rinse them under cold water. Then cut anchovies into small pieces. If they are large, remove the spine. Remove the seeds from the red chili pepper (if you are using it) and cut into small pieces.
- Heat some olive oil in a frying pan large enough to hold the cooked pasta later. Add the garlic, anchovies, and red pepper flakes (peperoncino).
- Cook over a medium heat until garlic is very lightly golden and the anchovies have melted, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
- Add capers, a bit of parsley and olives and stir to combine.
- Add the peeled and chopped tomatoes, stir and bring to a bare simmer.
- Cook pasta to just under al dente (about 1 minute less than the package recommends).
- Drain pasta reserving 1 cup of the cooking water.
- Add drained pasta to the sauce.
- Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
- Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
- Sprinkle with some more parsley.
- Season with salt and pepper as required.
- Serve immediately.
Nutrition Facts : Calories 536 kcal, ServingSize 1 serving
SPAGHETTI PUTTANESCA
Steps:
- Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.
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 (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.
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
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
Make and share this Pasta Puttanesca recipe from Food.com.
Provided by Gardening Girl
Categories Spaghetti
Time 1h
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta.
- For the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half.
- Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.
- Add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.
- Meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente.
- Drain and tip it into a large warmed serving bowl. Pour over the sauce, add the chopped parsley and toss together well. Serve straight away, with plenty of red wine.
Nutrition Facts : Calories 651.1, Fat 20.9, SaturatedFat 3.2, Cholesterol 19.1, Sodium 1508.6, Carbohydrate 93.2, Fiber 6.7, Sugar 5.1, Protein 23.2
SPAGHETTI PUTTANESCA
This is a great sauce when you have a yen for a lot of flavor. It can be made in the time it takes to cook the spaghetti noodles. From Fine Cooking, Spring 2002.
Provided by SharleneW
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix garlic with 1 tablespoon water in small bowl and set aside.
- Bring 4 quarts of water to rolling boil in large pot.
- When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
- Heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat.
- Cook stirring frequently, until garlic is fragrant but not brown.
- Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
- Cook pasta until done.
- Drain and then return pasta to pot.
- Add 1/4 cup of the reserved tomato juice and toss to combine.
- (You can also add a tablespoon of extra-virgin olive oil if you like) Stir capers, olives and parsley into the sauce.
- Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary.
- Adjust seasonings to taste and serve immediately.
Nutrition Facts : Calories 546.4, Fat 10.8, SaturatedFat 1.6, Sodium 334.3, Carbohydrate 95.7, Fiber 7.1, Sugar 8.4, Protein 17.3
SPAGHETTI ALLA PUTTANESCA
Capers and black olives give this tomato sauce a briny, unique flavor. Spaghetti noodles are preferable because they will trap the sauce ingredients.
Provided by Accepted in the Beloved
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.
Nutrition Facts : Calories 626.3 calories, Carbohydrate 97.3 g, Cholesterol 0.6 mg, Fat 19.2 g, Fiber 8 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1184.2 mg, Sugar 8.2 g
SPAGHETTI PUTTANESCA
Provided by Molly O'Neill
Categories dinner, easy, quick, pastas, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large pan over medium heat, warm the oil. Add the garlic, stir, remove pan from heat and allow the hot oil to turn the garlic pale gold. Add the tomatoes, capers, olives, chili pepper flakes, basil, oregano and black pepper, return to heat and simmer for 10 minutes. Taste and add additional salt and black pepper to taste and remove from heat.
- Boil the spaghetti according to package instructions in plenty of well-salted water until tender and drain well. Toss the spaghetti with the sauce, add the parsley and serve.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 14 grams, Carbohydrate 92 grams, Fat 18 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 618 milligrams, Sugar 6 grams
EASY PASTA PUTTANESCA
Pasta Puttanesca literally means "Harlot's Pasta". This zippy, mildly spicy sauce was made by the ladies of the night in Italy after a day's work. Use whatever noodle style your family enjoys, but I recommend traditional linguine or penne. This dish is extremely adaptable to your own taste. Try adding peppers or Italian sausage for a different flavor.
Provided by tsims48212
Categories One Dish Meal
Time 40m
Yield 5-7 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta to al dente pasta according to package directions.
- Meanwhile, sautee onion, crushed red pepper, anchony paste and garlic in a large, deep sauce pan in olive oil over medium heat until soft. Season with salt and pepper.
- Add all other ingredients EXCEPT parsley, seasoning to taste.
- Stir well, and let simmer 10-20 minutes on low.
- Add parsley in last three minutes of cooking.
- Toss sauce with pasta.
- Top with cheese to taste, and serve.
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