SPAGHETTI ALLA PUTTANESCA
An easy-to-make classic Italian spaghetti recipe with strong tasty Mediterranean flavours and an interesting history!
Provided by Jacqueline De Bono
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Start boiling water for the spaghetti. Add salt once it starts to boil and bring to the boil again.
- Meanwhile prepare the ingredients. Peel and finely chop the garlic. Peel, de-seed and chop the tomatoes. If anchovies and capers are salted rinse them under cold water. Then cut anchovies into small pieces. If they are large, remove the spine. Remove the seeds from the red chili pepper (if you are using it) and cut into small pieces.
- Heat some olive oil in a frying pan large enough to hold the cooked pasta later. Add the garlic, anchovies, and red pepper flakes (peperoncino).
- Cook over a medium heat until garlic is very lightly golden and the anchovies have melted, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
- Add capers, a bit of parsley and olives and stir to combine.
- Add the peeled and chopped tomatoes, stir and bring to a bare simmer.
- Cook pasta to just under al dente (about 1 minute less than the package recommends).
- Drain pasta reserving 1 cup of the cooking water.
- Add drained pasta to the sauce.
- Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
- Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
- Sprinkle with some more parsley.
- Season with salt and pepper as required.
- Serve immediately.
Nutrition Facts : Calories 536 kcal, ServingSize 1 serving
SPAGHETTI PUTTANESCA
Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family
Provided by Esther Clark
Categories Dinner, Pasta, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
- Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
- 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.
Nutrition Facts : Calories 495 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium
SPAGHETTI PUTTANESCA
This is a great sauce when you have a yen for a lot of flavor. It can be made in the time it takes to cook the spaghetti noodles. From Fine Cooking, Spring 2002.
Provided by SharleneW
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix garlic with 1 tablespoon water in small bowl and set aside.
- Bring 4 quarts of water to rolling boil in large pot.
- When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
- Heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat.
- Cook stirring frequently, until garlic is fragrant but not brown.
- Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
- Cook pasta until done.
- Drain and then return pasta to pot.
- Add 1/4 cup of the reserved tomato juice and toss to combine.
- (You can also add a tablespoon of extra-virgin olive oil if you like) Stir capers, olives and parsley into the sauce.
- Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary.
- Adjust seasonings to taste and serve immediately.
Nutrition Facts : Calories 546.4, Fat 10.8, SaturatedFat 1.6, Sodium 334.3, Carbohydrate 95.7, Fiber 7.1, Sugar 8.4, Protein 17.3
SPAGHETTI ALLA PUTTANESCA
Capers and black olives give this tomato sauce a briny, unique flavor. Spaghetti noodles are preferable because they will trap the sauce ingredients.
Provided by Accepted in the Beloved
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.
Nutrition Facts : Calories 626.3 calories, Carbohydrate 97.3 g, Cholesterol 0.6 mg, Fat 19.2 g, Fiber 8 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1184.2 mg, Sugar 8.2 g
SPAGHETTI ALLA PUTTANESCA, ITALIAN STYLE
I first was introduced to this recipe when I was reading the book, "Belong to Me", when the main character "would have sold her soul" for a plate of this. I had to do further research and hours later, found a recipe that I was happy with sharing. There are American versions of this and Italian versions of this. The Italian version has you begin by reducing the anchovies into a paste, reducing their fishy taste. It also has you cook the sauce longer, mingling the flavours and reducing the tomatoes into their own paste. Although excellent the 1st day, it is even better the second so plan ahead to make more! And please, RESIST the urge to cover this with cheese! Italians customarily do not use cheese in this dish; the cheese overwhelms the sauce and makes the anchovies more pronounced, unbalancing all the delicate flavours you just worked so hard to create.
Provided by The_Swedish_Chef
Categories One Dish Meal
Time 1h
Yield 2-4
Number Of Ingredients 8
Steps:
- Put all but 1 Tbs of the olive oil and the anchovies in a large skillet over a low heat and cook, stirring and mashing the anchovies until dissolved into a paste.
- Add the garlic and cook for about 30 seconds, taking care not to brown it (garlic gets bitter if browned).
- Raise the heat to a medium-high and add the tomatoes and juice, with a pinch of salt. When the sauce comes to a boil, turn the heat down and simmer until the tomatoes have reduced and separated from the oil. This will probably take 20-40 minutes.
- Remove from the heat and set aside. If you want, you can now refrigerate the sauce and save for the next day.
- Bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the strands are submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the spaghetti for one minute.
- When the pasta is almost done, return the skillet with the sauce to a medium heat, adding the oregano, capers, and olives. Simmer 3-5 more mins, no more. Cooking too long after capers and olives have been added will make sauce taste less fresh and more salty. (Trust me.).
- When the pasta is cooked al dente, drain and toss with 1/2 cup of the sauce, to pre-flavour it and prevent it from sticking. Ladle pasta into serving dishes, taste sauce for salt, pour sauce over each serving bowl and serve at once.
- This dish is also great when served with penne or fusilli.
Nutrition Facts : Calories 603.3, Fat 58.1, SaturatedFat 8.2, Cholesterol 10.2, Sodium 947.5, Carbohydrate 18.6, Fiber 6.4, Sugar 10.6, Protein 7.6
PUTTANESCA I
Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.
Provided by Pooche
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g
SPAGHETTI PUTTANESCA
Provided by Molly O'Neill
Categories dinner, easy, quick, pastas, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large pan over medium heat, warm the oil. Add the garlic, stir, remove pan from heat and allow the hot oil to turn the garlic pale gold. Add the tomatoes, capers, olives, chili pepper flakes, basil, oregano and black pepper, return to heat and simmer for 10 minutes. Taste and add additional salt and black pepper to taste and remove from heat.
- Boil the spaghetti according to package instructions in plenty of well-salted water until tender and drain well. Toss the spaghetti with the sauce, add the parsley and serve.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 14 grams, Carbohydrate 92 grams, Fat 18 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 618 milligrams, Sugar 6 grams
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