Tortellini Puttanesca Food

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PASTA PUTTANESCA



Pasta Puttanesca image

Provided by Ellie Krieger

Categories     main-dish

Time 17m

Yield 4 (1 1/2 cup) servings

Number Of Ingredients 12

8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14-ounce) can diced tomatoes, preferably "no salt added"
3/4 cup chopped fresh arugula
1/4 cup grated Parmesan

Steps:

  • Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
  • While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
  • When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

TORTELLINI PUTTANESCA



Tortellini Puttanesca image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 cloves garlic, minced
4 anchovy fillets, minced, or 1 tablespoon anchovy paste
Pinch red pepper flakes
1/2 cup roughly chopped Kalamata olives
1 heaping tablespoon capers, drained
1 pint grape tomatoes, halved (or quartered if very large)
1/4 cup white wine, such as Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
One 20-ounce package refrigerated tortellini
One 5-ounce container fresh spinach
Parmesan, for serving

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.

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