PUTTANESCA BLANCA LINGUINE
A delicious twist on a quick and easy Italian classic that substitutes fish sauce for finicky anchovy fillets. Serve with a generous green salad. I like something with strawberries or Asian pears and a glass of white wine. Make it a full meal by topping with a dry-spiced chicken breast (I like a hint of fish oil and garlic spice blends to make a nice rub.)
Provided by Alexis May Tanner
Categories Main Dishes Pasta
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil in a large skillet over medium-low heat. Stir fish sauce, chile paste, and garlic in the hot oil; cook and stir until the garlic softens, about 5 minutes. Add bell pepper, olives, capers, and oregano; continue cooking and stirring until the garlic browns, about 5 minutes more. Pour drained linguine into the sauce; toss to coat. Top with black pepper.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 11.3 g, Fat 31.9 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 2068.1 mg, Sugar 2.6 g
LINGUINE WITH TUNA PUTTANESCA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
- Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.
Nutrition Facts : Calories 524 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 641 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 24 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
LINGUINI PUTTANESCA
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a saute pan over medium heat, add olive oil, shallots, garlic, oregano, basil and anchovy fillets. Sweat about 30 seconds, until anchovies begin to break down. Add capers and olives and saute 1 minute. Deglaze with white wine, add clam juice, let reduce by 1/3. Add plum tomatoes and thoroughly incorporate. Add marinara sauce. Season, to taste.
- In separate pot, bring 1 1/2 gallons of water to boil. Season water generously with salt. When water is at a rapid boil, add linguini, stir so there is no clumping. Cook until al dente, about 4 to 5 minutes.
- Add cooked pasta to puttanesca sauce and toss. Garnish with freshly chopped parsley.
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
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
LINGUINE WITH PUTTANESCA SAUCE
Categories Olive Pasta Tomato Quick & Easy Mother's Day Spring Summer Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 11
Steps:
- Stir together all ingredients except linguine in a large bowl.
- Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain linguine in a colander.
- Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper.
LINGUINE PUTTANESCA RECIPE
This Linguine Puttanesca recipe is easy to make any night of the week with a few basic ingredients from your pantry: canned tomatoes, garlic, olives, capers, red pepper flakes, salt and black pepper!
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 30m
Number Of Ingredients 11
Steps:
- Place the whole tomatoes in a large bowl; use your hands to squeeze and crush the tomatoes into a thick sauce. Set aside.
- Heat the olive oil in a large skillet set over medium heat. Add the grated garlic and red pepper flakes; fry for 60 to 90 seconds, until the garlic is fragrant. Immediately add the tomatoes, olives, capers, salt, pepper, and miso (if using) to the pan. Stir well; turn the heat down to low and simmer, uncovered, for 20 minutes.
- Meanwhile, prepare the linguine according to package instructions for al dente. Drain the pasta and add to the pan of simmered puttanesca sauce. Toss well; serve with grated parmesan if desired.
Nutrition Facts : ServingSize 1 serving, Calories 439 kcal, Carbohydrate 57 g, Protein 11 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 569 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 15 g
LINGUINE PUTTANESCA
Provided by Florence Fabricant
Categories dinner, easy, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil for the linguine.
- While the water is heating, place 2 tablespoons of the olive oil in a large skillet, add the garlic and cook over low heat for five minutes, until the garlic softens and becomes fragrant but does not brown. Add the tomatoes.
- Increase heat to medium high and cook for 10 minutes, until the tomatoes give off their juices and the sauce begins to thicken. Add the anchovies, capers, olives and red pepper flakes, lower heat to medium and cook about 5 minutes longer.
- As soon as the water comes to a boil, add the linguine and cook it until it is al dente, about 7 minutes. Drain and place in a warm serving bowl.
- Add the basil, parsley and remaining tablespoon of olive oil to the sauce. Taste it and add a pinch of salt if necessary. Spoon the sauce over the pasta, toss it well and serve at once.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 11 grams, Carbohydrate 95 grams, Fat 14 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 872 milligrams, Sugar 9 grams
LINGUINE PUTTANESCA
It's an oft-told story that puttanesca is named for the "working girls" of Naples who had to throw together a meal quickly between customers. But the sauce was so popular because of its tantalizing aroma that it drew in the clientele! At Patsy's, we serve it with lots of anchovies. - Sal Scognamillo, Patsy's Italian Family Cookbook.
Provided by Patsy's Italian Restaurant
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to boil over high heat.
- Meanwhile, heat the oil and garlic until golden, about 2 minutes. Pour the tomato juices into the skillet. As you add the tomatoes, crush them between your fingers. Bring to boil. Add the olives, capers, anchovies, and oregano and reduce the heat to medium-low. Simmer, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and cover to keep warm.
- Add the linguine to the boiling water and cook according to the package directions until al dente. Scoop out and reserve ½ cup of the cooking water. Drain the linguine well and return to its cooking pot.
- Add the tomato sauce and the reserved pasta water and bring just to a boil over high heat. Season with salt and pepper. Transfer to a large serving bowl and serve hot, with Parmigiano-Reggiano on the side.
Nutrition Facts : ServingSize 1 serving, Calories 613 calories, Sugar 8 g, Fat 18 g, Carbohydrate 95 g, Cholesterol 5 mg, Fiber 7 g, Protein 19 g, SaturatedFat 3 g, Sodium 827 mg
LINGUINE WITH FRESH PUTTANESCA SAUCE
This is an adopted recipe. Will make any revisions if needed when I make this up. Great easy no cook pasta sauce for the summer when tomatoes are at their peak
Provided by Chabear01
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir together all ingredients except linguine in a large bowl.
- Cook linguine.
- Reserving 1 cup cooking water and drain linguine in a colander.
- Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary.
- Season with salt and pepper.
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
PUTTANESCA BLANCA LINGUINE
A delicious twist on a quick and easy Italian classic that substitutes fish sauce for finicky anchovy fillets. Serve with a generous green salad. I like something with strawberries or Asian pears and a glass of white wine. Make it a full meal by topping with a dry-spiced chicken breast (I like a hint of fish oil and garlic spice blends to make a nice rub.)
Provided by Alexis May Tanner
Categories Pasta Main Dishes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil in a large skillet over medium-low heat. Stir fish sauce, chile paste, and garlic in the hot oil; cook and stir until the garlic softens, about 5 minutes. Add bell pepper, olives, capers, and oregano; continue cooking and stirring until the garlic browns, about 5 minutes more. Pour drained linguine into the sauce; toss to coat. Top with black pepper.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 11.3 g, Fat 31.9 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 2068.1 mg, Sugar 2.6 g
More about "puttanesca blanca linguine food"
SPAGHETTI ALLA PUTTANESCA RECIPE | JAMIEOLIVER.COM RECIPES
From jamieoliver.com
Cuisine ItalianTotal Time 15 minsCategory Healthy MealsCalories 457 per serving
- Slice the chillies and pick the basil leaves.Add the spaghetti to the pan of boiling salted water and cook according to the packet instructions.
- Place a large frying pan over a medium–high heat, drizzle in a good lug of olive oil, add the garlic and chilli, then tear in the anchovies and olives and stir for 2 minutes, or until the garlic starts to turn golden and the anchovies melt into the base.
BEST SHRIMP LINGUINE PUTTANESCA RECIPE - WOMANSDAY.COM
From womansday.com
Servings 4Estimated Reading Time 1 minCategory Dairy-Free, Low-Fat, Dinner, Main DishTotal Time 20 mins
BEST PASTA PUTTANESCA RECIPE - HOW TO MAKE PASTA ... - DELISH
From delish.com
5/5 (17)Total Time 30 mins
THE SORDID STORY OF PUTTANESCA, THE PROSTITUTE PASTA SAUCE ...
From thrillist.com
Author Dan GentileEstimated Reading Time 5 mins
LINGUINE ALLA PUTTANESCA - ITALY MAGAZINE
From italymagazine.com
Category Primo
LINGUINE PUTTANESCA RECIPE BY THE DAILY MEAL STAFF
From thedailymeal.com
3.8/5 (4)Estimated Reading Time 1 minServings 6Calories 409 per serving
SPAGHETTI ALLA PUTTANESCA | ITALIAN RECIPES | SBS FOOD
From sbs.com.au
2.8/5 (5)Servings 4Cuisine Italian
LINGUINE ALLA PUTTANESCA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
4.1/5 (8)Estimated Reading Time 50 secsCategory Pasta
- For the linguine alla puttanesca recipe, brown a clove of garlic, a piece of chili pepper and the anchovies in plenty of oil until they cook down.
- Remove the garlic and add the tomatoes, crushing them with a spoon; add the olives, pitted and cut into small pieces, and the capers. Cook for 10-15 minutes.
- Boil the linguine in boiling salted water. Drain al dente and pour into the pan with the sauce. Finish the pasta with a handful of chopped parsley and serve.
LINGUINE PUTTANESCA WITH TUNA - JO COOKS
From jocooks.com
Reviews 6Estimated Reading Time 3 minsServings 4Total Time 30 mins
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes.
- Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. I highly recommend not adding any salt to this dish, because the capers and the olives are already pretty salty. Add the tuna, water strained, breaking it up with a fork.
- Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil. Add hot sauce as preferred.
EASY PASTA PUTTANESCA WITH LINGUINE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Cuisine ItalianTotal Time 25 minsCategory Dinner, LunchCalories 421 per serving
- Cook the pasta according to package directions while you make the sauce. Reserve 1 cup of the cooking liquid.
- Add the olives and tomatoes to the pan. Bring to a boil. Stir in the cheese, basil, oregano and pasta tossing to combine.
PUTTANESCA SAUCE WITH LINGUINE - RAMSHACKLE PANTRY
From ramshacklepantry.com
5/5 (1)Category ClassicCuisine ItalionTotal Time 30 mins
PASTA PUTTANESCA - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Calories 146 per servingCategory Main Course
LINGUINE PUTTANESCA - LIVING THE GOURMET
From livingthegourmet.com
Cuisine ItalianCategory Main DishServings 4Total Time 25 mins
- Allow the garlic to become fragrant and add fresh parsley, chopped basil and the charred tomatoes. Gently press the tomatoes down with a spatula. Cook for 8 – 10 minutes and set aside.
PUTTANESCA SAUCE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Category Pasta + Noodles
LINGUINI WITH PUTTANESCA - KITCHENGETAWAY.COM
From kitchengetaway.com
Estimated Reading Time 1 min
PASTA PUTTANESCA - JUST PLAIN COOKING
From justplaincooking.ca
Cuisine ItalianTotal Time 45 minsCategory Main DishCalories 245 per serving
PASTA PUTTANESCA RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
PUTTANESCA - THE PASTA THAT GETS AROUND - LA CUCINA ITALIANA
From lacucinaitaliana.com
Author Giorgia Di SabatinoEstimated Reading Time 2 mins
BLOND PUTTANESCA, WITH A TWIST. - PASTA ON THE FLOOR
From pastaonthefloor.com
Estimated Reading Time 3 mins
PASTA PUTTANESCA - MY FOOD AND FAMILY
From myfoodandfamily.com
4.4/5 (9)Category RecipesCuisine ItalianTotal Time 25 mins
PUTTANESCA BLANCA LINGUINE PHOTOS
From crecipe.com
WORLD BEST FILLET COOKING RECIPES : PUTTANESCA BLANCA LINGUINE
From worldbestfilletrecipes.blogspot.com
PUTTANESCA BLANCA LINGUINE
From crecipe.com
RECIPES/PUTTANESCA-BLANCA-LINGUINE.JSON AT MASTER ...
From github.com
PUTTANESCA BLANCA LINGUINE RECIPES
From tfrecipes.com
PUTTANESCA BLANCA LINGUINE
From pinterest.com
LINGUINE PUTTANESCA RECIPES
From tfrecipes.com
PUTTANESCA BLANCA LINGUINE RECIPE
From crecipe.com
LINGUINE PUTTANESCA RECIPE - SPIRAL FOODS
From spiralfoods.com.au
LINGUINE ALLA PUTTANESCA - ITALY HERITAGE
From italyheritage.com
PUTTANESCA SAUCE HISTORY - FOOD REFERENCE
From foodreference.com
PUTTANESCA BLANCA LINGUINE - YOUTUBE
From youtube.com
PASTA PUTTANESCA: WHAT'S WITH THE NAME? | ITALY MAGAZINE
From italymagazine.com
POPULAR RECIPES PUTTANESCA BLANCA LINGUINE
From allbesttastyrecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love