SHEET PAN SHRIMP PUTTANESCA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine the onion, bread cubes, tomatoes and olives on a rimmed baking sheet Sprinkle with 1/2 teaspoon salt and black pepper to taste. Drizzle with 2 tablespoons of olive oil and toss everything together. Disperse evenly on the baking sheet and bake until the bread just starts to crisp, 12 to 15 minutes.
- In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 1/2 teaspoon of salt. Arrange on the baking sheet among the bread mixture. Bake until the shrimp are opaque and just cooked through, 8 to 10 minutes.
- Meanwhile, whisk together the remaining 1 tablespoon olive oil, vinegar and anchovy in a small bowl. Stir in the capers and set aside.
- Remove the baking sheet from the oven. Add the parsley leaves and dressing and toss to evenly coat. Transfer to a platter and garnish with the chopped parsley. Add Parmesan shavings. Serve immediately.
SHEET-PAN SPAGHETTI SQUASH PUTTANESCA
Rather than pasta, serve the salty and spicy flavors of this classic Southern Italian dish with spaghetti squash "noodles" for a delicious, hearty vegetarian dinner.
Provided by Katherine Sacks
Categories Tomato Bake Low Carb Low Fat Kid-Friendly Low Cal Wheat/Gluten-Free Dinner Zucchini Spring Summer Healthy Low Cholesterol Pescatarian Peanut Free Soy Free No Sugar Added Kosher Sheet-Pan Dinner Small Plates
Yield 4 servings (7-8 cups)
Number Of Ingredients 17
Steps:
- Position rack in center of oven and preheat to 375°F. Halve squash lengthwise and scoop out seeds. Season inside of squash with salt and pepper. Coat baking sheet with cooking spray; lay halves cut side down on sheet and bake 30 minutes.
- Meanwhile, combine anchovy (if using), garlic, tomatoes, mushrooms, olives, capers, red pepper flakes, and 2 Tbsp. oil in a large bowl. Remove baking sheet from oven and transfer tomato mixture to sheet alongside squash. Return to oven and cook until squash is tender and shell is easily pierced, about 15 minutes more.
- Meanwhile, toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate; set aside.
- Remove sheet from oven. Scrape squash crosswise to pull strands from shells into a medium bowl; discard shells. Using the back of a fork or spoon, gently push down on tomatoes on sheet to break them up and release their juices. Scrape tomato mixture and any accumulated juices into bowl with squash. Add remaining 1 Tbsp. oil, then toss with half of basil, parsley, and reserved pine nuts. Divide among bowls and dollop with ricotta. Garnish with remaining basil, parsley, and pine nuts.
SPAGHETTI SQUASH PUTTANESCA
We've replaced the pasta in this classic Italian dish with nutritious, gluten free spaghetti squash.
Provided by Jamie Geller
Categories Main, Dinner
Time 55m
Yield 4 to 5
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Cut spaghetti squash in half lengthwise, and scoop out seeds, leaving the flesh intact. 3. Drizzle cut side with 2 tablespoons evoo, and season with salt and pepper. Place cut-side down on prepared baking sheet. Roast in a 375°F oven for 30 to 40 minutes, or until a knife can be inserted with no resistance. 4. Meanwhile, toss tomatoes with 2 tablespoons evoo, salt, and pepper. In the last 15 minutes of cooking, place tomatoes in the oven along with the squash for 15 minutes, or until blistered. 5. Remove squash and tomatoes from oven and cool. With a fork, gently scrape the fragile squash strands into a mixing bowl. 6. Heat 2 teaspoons of evoo in a large saute pan. Add anchovies and cook for 3 to 5 minutes, until anchovies melt into hot oil. Add garlic, olives, capers, and spaghetti squash. Gently toss together. 7. Fold in roasted tomatoes, parsley, and 1 tablespoon of evoo. Sprinkle Parmesan cheese on top (if using). Serve immediately. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.
Nutrition Facts :
VEGGIE SPAGHETTI PUTTANESCA
Sneak in an extra portion of veg in the form of the courgettes in this veggie version of puttanesca. Taking 35 minutes, it's a low-fat and low-calorie lunch
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a large non-stick pan over a medium heat. Add the onions and fry for 5-8 mins until starting to colour. Add the courgette, garlic and chilli flakes, if using, and cook for a further 3-5 mins until the courgette starts to go very soft.
- Stir in the tomatoes, a can full of water, tomato purée, the vinegar, bouillon, olives and capers, bring to a gentle simmer and cook, uncovered, for 15 mins.
- Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley. If you're following the Healthy Diet Plan, serve two portions with half the cheese scattered on top, and chill the rest for another day. Will keep chilled for up to three days. Reheat portions in the microwave until piping hot, or on the hob, covered, over a medium heat with a splash of water to loosen.
Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
SPAGHETTI ALLA PUTTANESCA (SPAGHETTI WITH HOT SAUCE)
Spaghetti alla Puttanesca translates literally as "Whore's Spaghetti" it is also called Spaghetti alle Vongole Fujute (spaghetti with escaped clams), Neapolitan tradition claims that the former name (Spaghetti alla Puttanesca) is derived from the fact that good hearted Neapolitan prostitutes would prepare the dish for their clients from ingredients found in every Neapolitan kitchen and that the most visited ladies were the ones that made the best spaghetti . . . in Naples I guess the stomach rules the heart!
Provided by calou84523
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Over high heat bring a large pot of heavily salted water to the boil to cook the spaghetti.
- Rinse the anchovies (if used) and capers in cold water to remove saltiness.
- Put oil in a large sauce pan over medium heat. When the oil heats up, add the garlic, pepper flakes, and anchovies and sauté, stirring constantly (about 4 minutes). Do not allow the garlic to brown!
- When the oil becomes fragrant add the capers, and olives and continue sautéing for a few minutes, stirring often. Lower the heat to low and keep the sauce warm.
- Cook spaghetti in boiling water until al dente, drain reserving about ½ cup of the cooking water to "loosen" the sauce if seems too "tight".
- Add the chopped tomatoes and most of the basil (reserve a little to dress) to the sauce, stirring or tossing to combine and heat the tomatoes through (the idea is not to cook the tomatoes but only to heat them through).
- Add the cooked and drained spaghetti to the pan and toss to coat with the sauce and correct seasoning. Divide among the serving plates, dress each with chiffonade basil and serve accompanied by grated Parmesan or Romano cheese and crusty French or Italian bread.
Nutrition Facts : Calories 687.2, Fat 39.5, SaturatedFat 5.5, Sodium 285.9, Carbohydrate 71.7, Fiber 5.3, Sugar 4.7, Protein 12.9
SPAGHETTI SQUASH PUTTANESCA WITH TOFU
Invented this today trying to figure out something for lunch. Ingredients can easily be substituted to make this vegetarian or vegan. Simply use vegetable broth and soy cheese equivalents. Much lower carb than traditional spaghetti. I do the spaghetti squash in the microwave, which is super easy. Cut in half, scrape the seeds, then cook until it breaks into strands easily with a fork. I guessed at the spice amounts, so adjust to your own taste. Prep time includes pressing and draining tofu.
Provided by Queen Roachie
Categories One Dish Meal
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- In 10 inch saute pan, combine stewed tomatoes, chicken broth, onion, parsley, pepper flakes, basil, garlic, thyme, ground pepper, and nutmeg. Bring to boil and reduce heat, simmering about 10 minutes. If your tomatoes are not chopped, break them apart with the back of a spoon.
- Add olives, capers, and mushrooms and continue to simmer until mushrooms are tender, about 10 minutes. If needed, add more chicken broth. Add Parmesan and stir into sauce.
- Add cubed tofu and gently fold into sauce. Cover and let simmer until tofu is heated and has absorbed some flavor, about 5 minutes. Stir in cooked shredded spaghetti squash and top with Feta. Re-cover and let sit on low heat until heated through and cheese has softened.
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