Rachael Rays Puttanesca Salad Food

PASTA PUTTANESCA

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.

PUTTANESCA TOMATO SALAD WITH FRIED CAPERS

Steps:

• Heat 1/4 cup oil in small pan over medium-high heat. Add capers but be careful, they will spatter. Fry the capers 1 1/2 to 2 minutes until golden, drain on paper towels.
• Combine remaining 1/4 cup extra-virgin olive oil with garlic and anchovy paste. Add tomatoes, onion, parsley and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve.

PUTTANESCA-STYLE PANZANELLA

Steps:

• For the salad: Combine the tomatoes, parsley, onions and bell peppers.
• For the dressing: Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.
• Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve.
• Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.

SARDINE AND BREAD CRUMB PASTA WITH PUTTANESCA SALAD

Steps:

• Bring a large pot of salted water to a boil. When the water boils, add the linguine and cook just until al dente. Drain well.
• Combine the tomatoes, onions, capers, olives, anchovies, and the coarsely chopped parsley in a medium bowl. Dress with the lemon juice and a healthy drizzle of extra-virgin olive oil, enough to lightly coat the salad (1 to 2 tablespoons). Sprinkle in the basil and salt and pepper, toss again and adjust the seasoning.
• Preheat a large, deep skillet over medium heat. To the hot pan, add the 1/4 cup of extra-virgin olive oil (4 times around the pan), and half the chopped garlic cloves. When the garlic speaks by sizzling in the oil, add the bread crumbs. Stir the bread crumbs until they are deeply golden in color. Add the finely chopped parsley and a liberal amount of salt and coarse black pepper. Transfer the bead crumbs to a dish and reserve.
• Return the same skillet to the heat and add the 3 tablespoons of extra-virgin olive oil, 3 times around the pan. Add the remaining garlic, the sardines, and red pepper flakes to the pan and saute over medium heat for 2 or 3 minutes. Add the hot, cooked pasta to the skillet and toss with the sardines. Add the bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste to adjust seasonings and serve with the Puttanesca Salad alongside.

RACHAEL RAY'S PUTTANESCA SALAD

Steps:

• Combine tomatoes, onions, capers, olives, anchovies, garlic and parsley in a medium bowl.
• Dress with a drizzle of extra-virgin olive oil, just enough to lightly coat the salad, 1 to 2 tablespoons.
• Sprinkle in basil, salt and pepper, toss again and adjust seasonings, to your taste.

TUNA PUTTANESCA

Steps:

• Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
• Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
• Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.