Spaghetti With No Cook Puttanesca Food

NO-COOK SPAGHETTI PUTTANESCA

Steps:

• Cook spaghetti according to package directions. Drain and save 1/4 cup pasta water.
• In a food processor, add the beefsteak tomatoes, red pepper flakes, and 2 tsp salt then pulse until smooth. Transfer to a bowl and add the cherry tomatoes, capers, olives, and 1/4 cup olive oil.
• Add butter to the cooked pasta and toss in the sauce. Pour pasta water as needed. Serve with fresh parsley and grated parmesan cheese.

SPAGHETTI ALLA PUTTANESCA

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.

LINGUINE WITH NO-COOK PUTTANESCA SAUCE

Steps:

• Boil water and cook linguine.
• Meanwhile, in a large bowl, stir tomatoes with all the other ingredients except basil Drain linguine.
• Add linguine and basil to tomato mixture.
• Toss well.
• Enjoy.

PASTA WITH NO-COOK PUTTANESCA SAUCE

Steps:

• In a large bowl, combine tomatoes, oil, olives, capers, and garlic. Season generously with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
• Add pasta to bowl with tomatoes; add reserved pasta water and cheese. Toss well to combine, creating a silky sauce. Remove garlic; serve with more cheese and pepper and a drizzle of oil.

SPAGHETTI PUTTANESCA

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.

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.

SPAGHETTI PUTTANESCA

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.

SPAGHETTI PUTTANESCA

Steps:

• Cook spaghetti in salted water, drain (spaghetti usually takes 7-8 minutes for al dente).
• In a large skillet or saute pan, fry the garlic, capers, olives, anchovies, chile, and oregano in some of the olive oil on medium low until the anchoves have mostly melted - you do not want to burn your garlic.
• Add the tomatoes and cook 4 to 5 minutes.
• Add spaghetti and toss together - garnish with basil.
• NOTE: I add my basil while the sauce is cooking and I turn this waaaaaay down to love and simmer for about 10 minutes before adding my spaghetti.