Pasta With Green Puttanesca Food

PASTA PUTTANESCA

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

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.

SPAGHETTI ALLA PUTTANESCA

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.

PASTA WITH GREEN PUTTANESCA

Steps:

• Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta.
• While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves.

PASTA PUTTANESCA WITH GREEN OLIVES & CHICKEN

Steps:

• Heat the oil in a sauté pan on medium heat. Add the onion and stir until aromatic. Add the garlic and cook for about another minute.
• Add the cut tomatoes and smash them up in the pan with the back of a fork or another crushing tool. Add the water from the can of olives and allow sauce to simmer and reduce a bit, about 10- 15 minutes.
• Add the olives and chopped basil and heat through.
• Add the cooked pasta and toss until well coated.
• Slice the optional cooked chicken on top.
• Serve and enjoy!

PASTA WITH GREEN PUTTANESCA

Steps:

• Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, or according to package directions, then drain but reserve a cup of cooking water.
• While the pasta is cooking, warm 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add capers and cook, stirring occasionally, until the capers start to brown, about 3 minutes. Ad the remaining 1 tablespoon olive oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes.
• Add the spinach and cook until wilted, 1 to 2 minutes. Add pasta and toss for 1 minute. Add a splash of pastat water if the pasta seems dry. Season with kosher salt. Toss in basil leaves.

PASTA PUTTANESCA

Steps:

• Boil water in pot and add spaghetti noodles. Cook until al dente. Reserve 3 Tablespoon of cooking water and drain the rest.
• While noodles are coking, heat olive oil in a large skillet over medium heat.
• Add minced garlic, red onions and capers and sauté for approximately 2 minutes.
• Add halved cherry tomatoes and black olives to pan. Sauté for approximately 4 minutes.
• Add spinach and arugula mix and cook for approximately 1 minute.
• Add cooked spaghetti noodles and the 3 Tablespoon of reserved water.
• Continue to cook for an additional minute or until spinach and arugula leaves wilt.
• Remove from heat and squeeze lemon over pasta and season with a little salt and pepper.
• Mix well.
• Sprinkle with a desired amount of crushed red pepper flakes.
• Enjoy!

PASTA PUTTANESCA

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.

RECIPE

Steps:

• Bring a quart of water to a boil then add the spaghetti noodles. Stir the noodles occasionally to make sure the noodles don't clump together as they cook. Cook for about 10 minutes, or until the noodles are just al dente.
• While the noodles are cooking, mince the garlic.
• Open the cans of tomatoes and drain.
• Grate the parmesan cheese.
• Drain the pasta in a colander and return the empty pot to the stove.
• Add the olive oil, minced garlic and red pepper flakes to the pot and cook for 3 minutes.
• Then add the drained spaghetti back into the pot along with the capers, diced tomatoes, parmesan cheese, oregano, salt and pepper.
• Mix everything together and simmer for about 10 minutes over medium-low heat.
• Serve with additional parmesan cheese and olives. Enjoy!

PASTA PUTTANESCA

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 a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
• Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar.
• The unit price is always much less per pound and you can get just what you need for each recipe.

PASTA ALLA PUTTANESCA

Steps:

• Cook pasta, in boiling salted water for 9 to 12 minutes.
• Heat oil in a large non-stick frying pan, over a medium heat.
• Add garlic, chili pepper and anchovies and cook, stirring, for 30 seconds. Add undrained Mutti® Cherry Tomatoes (Ciliegini), olives, Mutti® Double Concentrated Tomato Paste (Doppio Concentrato) and capers.
• Simmer, stirring occasionally, for 5 minutes or until thick. Stir in basil.
• Drain the pasta and top with the sauce and grated Parmigiano Reggiano Cheese.

GREEN EMPORIUM PASTA WITH PUTTANESCA SAUCE

Steps:

• Crush tomatoes with your hands. In a large nonstick pot, sauté garlic in oil until golden brown, taking care not to burn. Add tomatoes and simmer 10 minutes on a low flame. In a separate medium-sized pot, bring water to boil. Add olives and capers to tomatoes and cook 10 minutes more. Meanwhile, add linguine to the boiling water. When pasta is cooked through yet slightly firm, about 8 minutes, drain and divide among 4 bowls. Top with sauce; sprinkle with fresh basil and Parmesan to taste.

GREEN PASTA PUTTANESCA

Steps:

• Cook pasta according to package directions. Drain; reserving 1/2 cup pasta water.
• Heat oil in large skillet set over medium heat; cook garlic and 2 tablespoons green onions until tender and fragrant, a minute or so. Add artichokes, capers and anchovy paste; cook for 3-5 minutes or until heated through.
• Toss cooked pasta into skillet, along with arugula, spinach, basil, lemon juice and reserved pasta water, until well coated.
• Sprinkle with remaining green onions, and chili flakes (if using).
• Serves 4.

PASTA PUTTANESCA

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.

CHICKEN PUTTANESCA PASTA

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and anchovy paste and cook until fragrant, about 2 minutes. Add the tomato paste, crushed tomatoes, and crushed red pepper, if using. Cook until the sauce thickens, about 10 minutes.
• Stir in the olives, capers and Italian seasoning. Season to taste with salt and pepper. Nestle the chicken pieces in the sauce. Simmer until the chicken is warmed through, about 10 minutes.
• Meanwhile, cook the spaghetti according to the package directions. Serve the chicken and sauce over the spaghetti and garnish with the oregano.

PASTA WITH GREEN PUTTANESCA

Steps:

• Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta.
• While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves.