PUTTANESCA SAUCE RECIPE (SPAGHETTI ALLA PUTTANESCA)
An authentic Puttanesca Sauce recipe or Suggo all Puttanesca, made with anchovies, capers and black olives. A favorite pasta dish of spaghetti alla Puttanesca.
Provided by Florentina
Categories Main
Time 50m
Number Of Ingredients 11
Steps:
- In a heavy bottom pot add a lug of olive oil over low flame.
- Add the anchovies and red pepper flakes to the olive oil and sauté for about two minutes until the anchovies start to melt into the oil.
- Stir in the garlic and stir well taking good care not to burn it. Add half of the black olives and the capers and cook for about 15 seconds or so.
- Use your hands to roughly crush the San Marzano tomatoes and add them to the pot together with the oregano. Stir well and bring to a gentle simmer.
- Partially cover the sauce with a lid and let it cook down for about 35 minutes until reduced and thickened to your liking. Stir often.
- Remove the sauce from flame and adjust seasonings to your taste with the sea salt.
- Meanwhile cook the spaghetti al dente and toss them with the puttanesca sauce.
- Serve hot, garnished with the remaining olives and fresh parsley.
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
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
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
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