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
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
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.
COD PUTTANESCA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon each oregano and basil. Bake until golden brown, 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes. Add the tomatoes, their juices and 1/2 cup water and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes and the remaining 1 tablespoon each oregano and basil; simmer 2 minutes.
- Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, 8 to 10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.
PUTTANESCA SAUCE
Provided by Food Network
Time 1h30m
Yield about 4 cups of sauce
Number Of Ingredients 12
Steps:
- In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute.
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.
SPAGHETTI ALLA PUTTANESCA
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
- Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
- In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
- Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
- In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
- Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.
PASTA PUTTANESCA
Make and share this Pasta Puttanesca recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions.
- Meanwhile, in a Dutch oven, sauté carrot and anchovy fillets in oil until carrot is tender. Stir in the olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute longer. Stir in the diced tomatoes, tomato paste and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened.
- Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 272.5, Fat 4.9, SaturatedFat 0.9, Cholesterol 2.9, Sodium 216.4, Carbohydrate 53, Fiber 8.7, Sugar 3.6, Protein 7
CHICKEN PUTTANESCA
This lovely, gutsy sauce goes wonderful with chicken that has been sauteed first, then gently simmered in the sauce to absorb all the flavours. No need to miss out on the pasta either, as green tagliatelle is the perfect accompaniment! Recipe courtesy of The Delia Collection: Chicken. We love this!
Provided by MarieRynr
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Begin by heating the oil in the frying pan until it's very hot.
- Wipe the chicken breasts with paper towel, then season them with salt and pepper.
- Saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.
- This will take 5 or 6 minutes.
- Transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.
- After that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
- Stir everything well, bringing it up to a gentle simmer, then return the chicken breasts to the pan, skin side up, pushing them well down into the sauce and basting a little over the top.
- Simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
- About 15 minutes before the end of the cooking time, put a large pan of salted water on to heat and bring it up to the boil.
- Then boil the tagliatelle according to the package directions.
- After that, quickly drain and serve with the chicken, sauce spooned over, tagliatelle on the side.
- Garnish with the fresh sprigs of basil and enjoy!
PUTTANESCA
This is one of my pantry staples, and one of the best dishes I had growing up. Easy, fast, and excellent. Oil cured olives, good anchovies, and quality tomatoes make the dish.
Provided by KityCat95
Categories European
Time 50m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- On medium low, first add in the anchovies and oil until nearly dissolved. Add in minced garlic and red pepper flakes. Cook for a minuet to remove raw garlic flavor.
- Add in pitted, chopped olives, and rinsed capers. Stir and continue to sauté. After about three minuets, add in tin of tomatoes. Break up some of the tomatoes with a fork.
- Cook in a large pot uncovered until reduced. When the sauce begins to look red brown, taste for salt and heat. Adjust to taste. Let cook until the sauce is reduced and thickened.
Nutrition Facts : Calories 136.1, Fat 6.9, SaturatedFat 1.1, Cholesterol 13.6, Sodium 1220.8, Carbohydrate 13.5, Fiber 4.2, Sugar 7.7, Protein 7.8
PUTTANESCA PIZZA
This wonderful pizza is delicious in it's simplicity. I love the wonderful flavours of the puttanesca sauce. From Delia's How to Cook, book 1.
Provided by MarieRynr
Categories < 4 Hours
Time 1h12m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to its lowest setting.
- You will need a pizza stone or solid baking sheet measuring 14 x 11 inches (35 x 28 cm).
- Warm the flour slightly in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then add the olive oil and pour in 4 fl oz (120 ml) hand-hot water.
- Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface (there shouldn't be any need to flour this). Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either leave the dough on the surface covered by the upturned bowl or transfer the dough to a clean bowl and cover it with clingfilm that has been lightly oiled on the side that is facing the dough.
- Leave it until it looks as though it has doubled in bulk, which will be about an hour at room temperature.
- Meanwhile make the sauce: heat the oil in a medium saucepan, then add the garlic and chilli and cook briefly until the garlic is pale gold. Then add all the other sauce ingredients, stir and season with a little pepper - but no salt 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.
- Pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet.
- The next stage is to tip the dough back on to a work surface that has been sprinkled generously with polenta to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball.
- Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches (25.5 cm) in diameter. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out; it doesn't need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges. Place the uncooked base to one side.
- Then, using a thick oven glove, very carefully lift the baking sheet or pizza stone out of the oven and sprinkle it with the polenta (cornmeal). Spread the sauce over the pizza base, taking it up to the raised edge, then carefully lift it on to the hot baking sheet or pizza stone. Now scatter the Mozzarella over, then dip the basil leaves in the olive oil and place them here and there on top. Bake the pizza on a high shelf for 10-12 minutes, until the crust is golden brown and crusty. Use an oven glove to remove it from the oven, then garnish with the extra basil.
Nutrition Facts : Calories 758.1, Fat 36.5, SaturatedFat 12.3, Cholesterol 68.1, Sodium 2512, Carbohydrate 77, Fiber 5.7, Sugar 5.6, Protein 31.1
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
SPICY SHRIMP PUTTANESCA
Make and share this Spicy Shrimp Puttanesca recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 425.6, Fat 7, SaturatedFat 1.1, Cholesterol 172.8, Sodium 582, Carbohydrate 57.7, Fiber 4.3, Sugar 8.7, Protein 32.6
PUTTANESCA BAKED GNOCCHI
Serve this budget-friendly baked gnocchi with tomatoes, mozzarella, capers and olives for a delicious midweek family meal when you're short on time
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Blitz one of the cans of tomatoes until smooth and set aside. Heat a glug of oil in a medium-sized saucepan over a medium heat. Add the onion and a generous pinch of salt and fry gently for 8-10 mins until softened and translucent. Tip the chilli and all the tomatoes into the pan, lower the heat, then simmer for 10 mins, uncovered. Fill one of the empty cans a quarter full with water and add this to the sauce. Stir through the capers, olives and anchovies. Season with salt, pepper and a couple of generous pinches of sugar. Cook on a gentle heat, uncovered, for a further 5 mins. Keep warm until needed.
- Bring a large pan of water to the boil. Add the gnocchi and cook for 2 mins. Drain and toss with the tomato sauce, then tip into an ovenproof dish or shallow casserole. Top with the torn mozzarella and a good grating of black pepper then pop under a high grill for 3-4 mins or until the mozzarella is molten and gooey.
Nutrition Facts : Calories 344 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 2.5 milligram of sodium
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