Puttanesca With Shrimp And Pepperoni Food

SHRIMP PUTTANESCA

Steps:

• In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan., In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes., Stir in shrimp. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.

SHEET PAN SHRIMP PUTTANESCA

Steps:

• Preheat the oven to 375 degrees F. Combine the onion, bread cubes, tomatoes and olives on a rimmed baking sheet Sprinkle with 1/2 teaspoon salt and black pepper to taste. Drizzle with 2 tablespoons of olive oil and toss everything together. Disperse evenly on the baking sheet and bake until the bread just starts to crisp, 12 to 15 minutes.
• In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 1/2 teaspoon of salt. Arrange on the baking sheet among the bread mixture. Bake until the shrimp are opaque and just cooked through, 8 to 10 minutes.
• Meanwhile, whisk together the remaining 1 tablespoon olive oil, vinegar and anchovy in a small bowl. Stir in the capers and set aside.
• Remove the baking sheet from the oven. Add the parsley leaves and dressing and toss to evenly coat. Transfer to a platter and garnish with the chopped parsley. Add Parmesan shavings. Serve immediately.

TORTELLINI PUTTANESCA

Steps:

• Heat the olive oil in a 12-inch cast-iron skillet.
• When the oil is hot, add the garlic, anchovies or anchovy paste, red pepper flakes, olives, capers and tomatoes, then saute just until the tomatoes start to give off liquid, about 2 minutes.
• Add the wine, broth and tortellini and simmer until the tortellini are fully cooked and the broth begins to thicken, 5 to 6 minutes.
• Stir in the spinach until it has wilted, 1 to 2 minutes. Finish with grated Parmesan.

CREAMY PASTA PUTTANESCA WITH BACON AND SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Drop the pasta into the water and cook for 8 to 9 minutes or as directed by the package. Once cooked, drain the pasta and place in a large baking dish or serving platter and drizzle with a little olive oil.
• Heat the 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the chopped bacon and cook, stirring occasionally, just until fully crisp. Remove the bacon with a slotted spoon and let drain on a paper towel-lined plate or tray. Leave the bacon grease in the pan.
• Heat the pan with the bacon grease over medium-high heat. Add the shrimp, season with salt and black pepper and cook just until pink, 1 to 2 minutes per side. Remove the shrimp from the pan and let rest with the bacon.
• Add the garlic, anchovy, olives, oregano and red pepper flakes to the pan and cook, stirring, just until the garlic begins to toast, 3 to 4 minutes. Add the red wine and cook, scraping up any browned bits from the bottom of the pan, until the liquid reduces by half, 1 to 2 minutes.
• Add the crushed tomatoes to the pan, reduce the heat to a simmer and cook the sauce for about 5 minutes, stirring occasionally.
• Add the cream, bacon and shrimp to the sauce and simmer for 1 minute to bring everything together. Taste the sauce and season with salt and black pepper.
• Pour the sauce over the pasta to completely cover it. Or you can toss the pasta into the sauce if your pan is large enough.
• To finish the dish, grate the cheese over the top and garnish with the basil and a drizzle of olive oil.

EASY PASTA PUTTANESCA RECIPE

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!

PUTTANESCA WITH SHRIMP AND PEPPERONI

Steps:

• Heat oil in skillet over medium heat.
• Add garlic, red pepper flakes and onion. Saute until onion is translucent.
• Add wine and simmer until almost evaporated.
• Stir in tomatoes with their juice, basil, oregano, olives, capers, anchovies (optional) and pepperoni (optional). Bring to a boil then reduce to a simmer. Simmer for 20 minutes or until sauce has thickened.
• Cook pasta according to directions. Strain and set aside.
• Add shrimp to sauce and cook on medium-high 3-4 minutes or until shrimp are pink and cooked through.
• Add pasta to sauce and incorporate.
• Top with Parmesan shavings.
• Serve with garlic bread and a caesar salad!

PUTTANESCA I

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.

SPICY SHRIMP AND PENNE WITH PUTTANESCA SAUCE

Steps:

• Place a big pot of water on to boil; add in penne and salt; cook to al dente; drain.
• While the pasta cooks, heat a large skillet over medium heat.
• Add in olive oil, garlic, crushed red pepper flakes, and anchovies; break up the fish with the back of a wooden spoon until the melt into the oil.
• Add in the olives, capers, and tomatoes; bring the sauce to a bubble and add in the shrimp, scattering them in a single layer.
• Cover the pan to cook the shrimp, 3-4 minutes.
• Uncover the pan and add in the parsley; toss and adjust the seasonings to taste.
• Add drained pasta to the sauce; toss to combine and serve hot.

CLASSIC SPAGHETTI PUTTANESCA

Steps:

• In a large skillet, heat oil over medium-high. Add grape tomatoes, capers, anchovies, olives, and garlic; cook until fragrant and tomatoes soften, about 5 minutes. Add tomato puree and season with salt and pepper; cook 2 minutes (sauce will be separated).
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a thin sauce that coats pasta. Season to taste with salt and pepper, and serve immediately.

SPICY SHRIMP PUTTANESCA

Steps:

• Cook linguine according to package directions, drain and set aside.
• In a large non-stick skillet, heat oil over medium high heat.
• Put shrimp, garlic, and red pepper flakes in pan; cook and stir for 3 to 4 minutes or until shrimp are opaque.
• Remove shrimp from pan with slotted spoon and set aside.
• Add onion to skillet; cook for 5 minutes, stirring occasionally.
• Add tomatoes with juice, tomato paste, olives, and capers; simmer, uncovered, for 5 minutes.
• Return shrimp mixture to skillet; simmer 1 to 2 minutes.
• Add in basil and stir; simmer 1 minute.
• Season to taste with salt and pepper.
• Put linguine in a large serving bowl; top with shrimp mixture.
• Serve immediately.

SPAGHETTI PUTTANESCA

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.