Recipe For Italian Puttanesca Pasta Sauce 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 PASTA SAUCE

Steps:

• Soak raisins in hot water for 15 minutes until soft, then drain and chop.
• Warm the olive oil in a large skillet, and stir in all ingredients, except pasta and cheese. Heat through.
• Toss with hot pasta and garnish with cheese.

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 SAUCE

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

Steps:

• In a large pot, bring 1 gallon water to a boil over high heat. When water boils, sprinkle in 4 tsp salt and add pasta. Stir well and cook about 12 minutes or until just tender, al dente.
• As soon as you put water on to boil, start sauce. In a large saucepan, heat oil over medium heat. Add garlic and cook, stirring, 2 minutes, being careful not to burn. Add onion, salt, pepper, basil, thyme, and oregano and stir, cooking for 5 minutes. Add anchovies and anchovy oil, raise the heat to medium high and cook 1-2 minutes, stirring and mashing up the anchovies.
• add tomeatoes, using your hands to crush them up a bit, and add all the juice. Add bay leaf and red pepper flakes and simmer 5 minutes. Add olives and capers and simmer andother 5-10 minutes. Taste and adjust seasoning.
• Drain pasta and place in a large bowl. Toss with warm puttanesca sauce and serve.

SPAGHETTI & PUTTANESCA SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the garlic, stir, 3 minutes.
• Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes.
• Taste the sauce and add salt and pepper if needed.
• Reduce the heat to very low, simmer another 15 minutes.
• Cook the spaghetti in plenty of boiling water until al dente; drain.
• Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve.

ITALIAN SAUSAGE PUTTANESCA

Steps:

• Cook pasta according to package directions.
• Drain well.
• Meanwhile, remove casings from sasage and saute with onion, pepper and garlic over medium-high heat, stirring and crumbling sausage until sausage is done and vegetables softened (about 7 or 8 minutes).
• Remove from heat and drain off fat.
• Add tomatoes, olives, tomato paste, capers and anchovy paste to pan and bring to a boil. (I like to give the tomatoes a couple of pulses in the food processor to break them up a little).
• Reduce heat and simmer for 5 minutes.
• Remove from heat.
• Add pasta and stir to combine.
• Spray 8-inch square casserole dish with non-stick spray.
• Spoon mixture into casserole and sprinkle evenly with Parmesan cheese.
• Bake at 400°F for about 15 minutes until cheese melts and begins to brown.

PASTA PUTTANESCA

Steps:

• Cook pasta and drain.
• Meanwhile in a large skillet heat the oil over medium heat. Add garlic and cook until slightly soft.
• Add the drained tomatoes, olives, capers, anchovies, basil, oregano, and crushed red pepper flakes.
• Bring to a boil stirring occasionally. Then reduce heat and simmer for about 15 minutes, adding reserved tomato liquid if needed.
• Season with salt and pepper and serve over pasta.
• Sprinkle with parsley and grated cheese if desired. Garlic bread and some good red wine go great with this too!

PASTA PUTTANESCA

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.