Quinoa Puttanesca Food

PUTTANESCA I

Puttanesca I image

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

Ingredients

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

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

SEA BASS "PUTTANESCA"

Sea Bass

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Salt
6 anchovy fillets in oil
1/2 cup white wine
One 24-ounce jar crushed tomatoes
1 cup mixed kalamata pitted olives
2 tablespoons capers (if in brine or salt, rinse with water)
4 large fresh basil leaves, chopped or hand-torn
4 medium cloves of garlic, chopped or slivered
Pinch of crushed red pepper, optional
4 sea bass fillets (or other firm white fish), 6 to 8 ounces per serving
1 pound whole-wheat spaghetti or pasta of your choice
Fresh Italian parsley, chopped or pulled leaves, for garnish
High-quality extra-virgin olive oil, for drizzling
Parmesan or pecorino, for grating or shaving

Steps:

Bring a large pot of salted water to a boil.
Heat a large flat-bottom saute pan over medium heat. Melt the anchovy fillets in a little of their own oil until heated through, then add the white wine. Add the crushed tomatoes, olives, capers, basil, garlic and crushed red pepper if using. Bring the sauce to a boil, then lower to a simmer and cook, covered, for 3 minutes. Add the sea bass on top of the sauce. Cover the pan and poach the fish in the sauce for 6 to 8 minutes.
Add the pasta to the boiling water and cook until firm but not overcooked, 8 to 10 minutes. Drain thoroughly.
Transfer the fish to a warm plate. Toss the pasta into the sauce to heat and coat evenly. Place the pasta on a serving plate and top with the sea bass. Sprinkle on parsley, drizzle with extra-virgin olive oil and add grated or shaved cheese. This is one fish dish that can stand up to added cheese.

QUINOA PUTTANESCA

Quinoa Puttanesca image

From the Post Punk Kitchen blog. This recipe is all Isa- just want to share the delicious joy. I love this and so did my husband, but he thought it was too salty so next time I'll wash off the capers and olives or even reduce the amount of capers. Yum, yum, yum! I left out the olive oil and used spray instead.

Provided by VegSocialWorker

Categories Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 cups cooked quinoa
1 tablespoon olive oil
3 garlic cloves, chopped
1 teaspoon thyme
1 teaspoon crushed red pepper flakes
1 pinch tarragon
1 pinch marjoram
1/4 cup white wine
1/2 cup kalamata olive, roughly chopped (sliced in half is great)
1/2 cup capers
20 ounces crushed tomatoes
fresh black pepper

Steps:

Preheat a sauce pot over medium heat. Add the oil and garlic and stir for about a minute, being careful not to burn the garlic. Add herbs, spices and wine; cook for about a minute.
Add olives, capers and tomatoes. Cook for about 15 minutes. You can serve either by scooping quinoa into individual bowls and pouring the sauce over it, or just mix everything into a bowl together and reserve a little sauce to pour over my serving.
To cook quinoa:.
Mix one cup dry quinoa with 2 cups water, bring to a boil then lower heat and cook uncovered for about 15 minutes, stirring occasionally, until grain is tender and water has been absorbed.

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