Rigatoni Puttanesca Food

RIGATONI WITH CAULIFLOWER PUTTANESCA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cauliflower, season with salt and cook, without stirring, until it starts browning around the edges, 5 to 8 minutes. Stir once or twice and cook until well browned and softened, 5 to 7 more minutes. Push some of the cauliflower to one side of the pot, add the garlic, red pepper flakes and anchovies and cook until the garlic is lightly browned, about 30 seconds. Stir in the tomatoes with their juices and season with 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, 1 to 2 minutes. Stir in the capers and olives.
• Add the pasta and 1/2 cup of the reserved cooking water to the sauce; cook, stirring, about 1 minute, adding more cooking water as needed to loosen. Season with salt and stir in the parsley. Drizzle each serving with olive oil and top with parmesan.

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!

RIGATONI PUTTANESCA

Steps:

• Heat 2 tablespoons of olive oil in a heavy saucepan.
• Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
• Crush tomatoes slightly; add to the saucepan along with their liquid.
• Stir in tomato paste; cook for 5 minutes over medium heat.
• Coarsely chop the anchovies and add to the saucepan along with their oil.
• Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
• Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
• While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
• Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
• Drain pasta and serve topped with puttanesca sauce.
• Pass the Parmesan.