RIGATONI WITH CAULIFLOWER PUTTANESCA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 580, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 3 milligrams, Sodium 578 milligrams, Carbohydrate 75 grams, Fiber 7 grams, Protein 16 grams, Sugar 10 grams
TORTELLINI PUTTANESCA
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a 12-inch cast-iron skillet.
- When the oil is hot, add the garlic, anchovies or anchovy paste, red pepper flakes, olives, capers and tomatoes, then saute just until the tomatoes start to give off liquid, about 2 minutes.
- Add the wine, broth and tortellini and simmer until the tortellini are fully cooked and the broth begins to thicken, 5 to 6 minutes.
- Stir in the spinach until it has wilted, 1 to 2 minutes. Finish with grated Parmesan.
RIGATONI PUTTANESCA
Make and share this Rigatoni Puttanesca recipe from Food.com.
Provided by texasjj
Categories European
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
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.
EASY PASTA PUTTANESCA RECIPE
Bold and comforting in the best way, puttanesca sauce takes a few pantry staples including: canned tomatoes, garlic, olives, capers, and anchovies. Spaghetti is a popular choice for pasta puttanesca (and it's what I used in this recipe), but any long, thin pasta would work -- like linguine or vermicelli. Serve with a big salad like Panzanella salad, arugula salad, or Mediterranean bean salad.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 12
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!
Nutrition Facts : Calories 343.5 kcal, Carbohydrate 50 g, Protein 9.8 g, Fat 12.2 g, SaturatedFat 1.7 g, Cholesterol 2.3 mg, Sodium 592.4 mg, Fiber 4.3 g, Sugar 5 g, UnsaturatedFat 9.7 g, ServingSize 1 serving
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.
RIGATONI PUTTANESCA
Steps:
- Heat 2 tablespoons of olive oil in a heavy saucepan. Add onion and garlic cook over low heat for 10 to 15 minutes or until wilted. Crush tomatoes slightly add to the saucepan along with their liquid. Stir in tomato paste cook 5 minutes over medium heat. Coarsely chop the anchovies and add to the saucepan along with the oil. Stir in olives, capers basil oregano red pepper flakes and blck 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 tabelspoon of oil. Add pasta and cook until just tender. Drain pasta ans serve topped with puttanesca sauce. Pass the parmesan around.
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