PASTA PUTTANESCA
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 10
Steps:
- Cook farfelle according to directions on the package. In skillet heat olive oil and saute garlic until golden. With kitchen scissors chopped tomatoes and add to skillet. Add capers, oregano, basil and red pepper to taste. Add olives and cook for 10 to 15 minutes. Add parsley. Serve with drained pasta.
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
ZESTY HOMEMADE SPAGHETTI SAUCE
I started off with my family's favorite recipe for homemade spaghetti sauce, which is very good but a bit mild for my preference. So I kept adding certain ingredients until I was satisfied, and I ended up with the recipe posted here. I have added red pepper flakes on occasion too, but that makes the sauce a bit spicy and "over...
Provided by Vickie Parks
Categories Other Sauces
Time 1h
Number Of Ingredients 18
Steps:
- 1. In a medium skillet, brown the sausage (or beef) with the chopped onion until no pink remains in the sausage and the onion is transparent. Drain excess grease.
- 2. In the meantime, heat oil in a kettle or stock pot, and sauté the minced garlic, mushroom pieces, and green pepper in the oil until the pepper is tender. Add remaining ingredients, including enough mushroom juice or water to reach the right consistency. Cover; let sauce simmer over low heat for 15 minutes.
- 3. Add the browned meat/onion mixture to the kettle. Cover and let the sauce simmer for 20 minutes. Serve over cooked and drained spaghetti noodles.
SPAGHETTI ALLA PUTTANESCA
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
- Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
- In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
- Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
- In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
- Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.
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
Provided by Ellie Krieger
Categories main-dish
Time 17m
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 12
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.
SPAGHETTI ALLA PUTTANESCA
Steps:
- Boil water for pasta. Cook spaghetti for 4 minutes until al dente while making the sauce.
- The sauce for this recipe is to be cooked quickly over a high flame. First, put olive oil in a pan and brown the garlic. After the garlic has browned, add olives, salt, pepper, oregano, parsley and chicken broth. Stir spaghetti while sauce simmers. Once spaghetti has cooked, drain, return to the pot and stir in some sauce. Put spaghetti on a plate and top with the rest of the sauce. Garnish with fresh basil.
ZESTY SPAGHETTI A LA PUTTANESCA
Provided by Food Network
Time 35m
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Cook spaghetti in boiling salted water until it is slightly undercooked, about 1 minute away from being al dente, strain. Heat the olive oil in a large pan on medium heat. Add chile flakes and garlic, saute for 2 minutes, until garlic is fragrant and golden. Add the mashed anchovies and saute for 30 seconds. Then add the cherry tomatoes and saute for an additional 8 to 10 minutes, until the tomatoes begin to create a light sauce. Once the tomatoes have sauced up, mix the olives, capers, brown sugar, sea salt, and freshly ground black pepper into the sauce. Add the cooked spaghetti to the pan, reduce the heat to medium-low and use tongs to stir until the pasta absorbs the sauce, about 3 minutes.
ZESTY HOMEMADE SPAGHETTI SAUCE
I started off with my family's favorite recipe for homemade spaghetti sauce, which is very good but a bit mild for my preference. So I kept adding certain ingredients until I was satisfied, and I ended up with the recipe posted here. I have added red pepper flakes on occasion too, but that makes the sauce a bit spicy and "over the top" for my kids.
Provided by Northwestgal
Categories Sauces
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a medium skillet, brown the sausage (or beef) with the chopped onion until no pink remains in the sausage and the onion is transparent. Drain excess grease.
- In the meantime, heat oil in a kettle or stock pot, and sauté the minced garlic, mushroom pieces, and green pepper in the oil until the pepper is tender. Add remaining ingredients, including enough mushroom juice or water to reach the right consistency. Cover; let sauce simmer over low heat for 15 minutes.
- Add the browned meat/onion mixture to the kettle. Cover and let the sauce simmer for 20 minutes. Serve over cooked and drained spaghetti noodles.
Nutrition Facts : Calories 372.3, Fat 25.7, SaturatedFat 8, Cholesterol 43.1, Sodium 2237.6, Carbohydrate 19.2, Fiber 4, Sugar 11.4, Protein 18.6
ZESTY TOMATO SAUCE
This is a really good base sauce for fried ravioli, pizza, or whatever.
Provided by Brandon Squige Johnson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
- Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
- Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 328 mg, Sugar 3 g
ZESTY SPAGHETTI A LA PUTTANESCA
This is a Cooking Channel recipe from Nadia G's Bitchin Kitchen and is the best Puttanesca recipe that I have ever cooked, or eaten and is so easy to make. I use multi colored cherry tomatoes, when I can find them.
Provided by mandabears
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti in boiling salted water until it is slightly undercooked about 1 minute away from being al dente, drain.
- Heat the olive oil in a large skillet on medium heat.
- Add chili flakes and garlic.
- Saute garlic for 2 minutes is fragrant and golden.
- Add the mashed anchovies and saute 30 seconds.
- Add cherry tomatoes and for 8-10 minutes until the tomatoes begin to create a light sauce.
- Once the tomatoes have sauced up, mix the olives, capers, brown sugar, sea salt and ground pepper into the sauce.
- Add cooked spaghetti to the pan.
- Lower heat to medium heat and use tongs to stir until pasta absorbs the sauce, about 3 minutes.
Nutrition Facts : Calories 588.9, Fat 17.7, SaturatedFat 2.6, Cholesterol 5.1, Sodium 416, Carbohydrate 89.4, Fiber 5.2, Sugar 5, Protein 17.5
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