Bucatini Puttanesca Recipes

PASTA PUTTANESCA

Pasta Puttanesca image

Provided by Ree Drummond : Food Network

Time 16m

Yield 6 servings

Number Of Ingredients 11

Ingredients

8 ounces bucatini or spaghetti
2 cloves garlic
4 anchovy fillets
1/2 heaping cup kalamata olives, pitted
4-ounce piece good Parmesan
2 tablespoons olive oil
1/2 red onion, sliced
1 1/2 cups grape tomatoes, halved
3/4 cup chicken broth or white wine
Salt and freshly ground black pepper
12 basil leaves

Steps:

Cook the pasta until al dente according to the package directions.
Mash (in this order) the garlic, anchovies and olives using a mortar and pestle, or just chop them finely together. Set aside.
Using a fork, crumble the Parmesan.
Heat the olive oil in a skillet over medium-high heat. Add the red onions and cook until slightly caramelized. Add the tomatoes and cook for a couple of minutes. Pour in the broth or wine and cook for another 2 minutes, then pour in the garlic/anchovy/olive mixture. Stir and continue cooking until the sauce is nice and reduced and wonderful, several minutes. Add salt and pepper to taste.
Drain the pasta and add it to the skillet. Add the crumbled Parmesan and toss to coat the pasta in the sauce. Tear the basil leaves and sprinkle over the top. Serve right out of the skillet.

Nutrition Facts : Calories 294, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 686 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

BUCATINI PUTTANESCA

Bucatini Puttanesca image

The intense flavors and aromas of puttanesca sauce, which relies on pantry staples such as olives, capes, and red-pepper flakes, are perfectly complemented by bucatini -- thick, hollow spaghetti-like strands, similar to perciatelli.Adapted from from the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Pasta and Grains

Yield Makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 cup black olives, such as Gaeta or nicoise, rinsed, pitted, and thinly sliced
1/2 cup Italian-style green olives, rinsed, pitted, and coarsely chopped
3 tablespoons capers, preferably salt-packed, thoroughly soaked and rinsed
1/2 teaspoon red-pepper flakes, plus more for garnish
1 can (28 ounces) best-quality tomatoes, half pureed, half roughly crushed
1 sprig fresh basil, plus more for garnish
1/2 teaspoon dried oregano
Coarse salt
1 pound bucatini pasta
Freshly grated Parmesan cheese

Steps:

Bring a large pot of water to a boil.
Place olive oil and garlic in a large saucepan. Heat over medium heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the olives, capers, and 1/4 teaspoon of the red-pepper flakes. Add the pureed and crushed tomatoes. Bring to a boil, reduce the heat, and simmer for 15 minutes. Add the basil sprig, the remaining 1/4 teaspoon red-pepper flakes, and the oregano, and cook for an additional 10 minutes.
Meanwhile, generously salt the boiling water. Add the pasta, and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify, and taste for doneness. Drain the pasta, and toss with the sauce. Serve with additional red-pepper flakes, grated Parmesan cheese, and freshly torn basil leaves.

BUCATINI PUTTANESCA

Bucatini Puttanesca image

Make and share this Bucatini Puttanesca recipe from Food.com.

Provided by Chef mariajane

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup black olives, rinsed, pitted and thinly sliced (such as Gaeta or Micoise)
1/2 cup green olives, rinsed, pitted and coarsely chopped (Italian Style)
3 tablespoons capers, preferably salt-packed, thoroughly soaked and rinsed
1/2 teaspoon red pepper flakes, plus more for garnish
1 (28 ounce) can tomatoes, half-pureed, half roughly crushed
1 sprig fresh basil, plus more (to garnish)
1/2 teaspoon dried oregano
coarse salt
1 lb bucatini pasta
freshly grated parmesan cheese

Steps:

Bring a large pot of water to a boil.
Place olive oil and garlic in a large saucepan. Heat over medium hear until the garlic begins to sizzle, but not brown ,about 30 seconds. Add the olives, capers, and 1/4 teaspoons of red pepper flakes. Add the puréed and crushed tomatoes. Bring to a boil, reduce heat, and simmer for 15 minutes. Add the basil sprig, the remaining 1/4 teaspoons red pepper flakes, and the oregano, and cook for an additional 10 minutes.
Meanwhile, generously salt the boiling water. Add the pasta, and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify, and taste for doneness. Drain the pasta and toss with the sauce. Serve with additional red peper flakes, grated Parmesan cheese, and freshly torn basil leaves.

Nutrition Facts : Calories 552.2, Fat 11.7, SaturatedFat 1.7, Sodium 615.2, Carbohydrate 95.7, Fiber 7.5, Sugar 7.4, Protein 17.2

CLASSIC SPAGHETTI PUTTANESCA

Classic Spaghetti Puttanesca image

Keep these pantry ingredients on hand for this fast, flavorful weeknight dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
1 1/2 cups grape tomatoes, quartered lengthwise
2 tablespoons capers, rinsed, drained, and coarsely chopped
3 anchovy fillets, minced
1/3 cup pitted Kalamata or other brined black olives, coarsely chopped
2 garlic cloves, minced
1 1/2 cups tomato puree (from a 15-ounce can)
Coarse salt and ground pepper
1 pound spaghetti

Steps:

In a large skillet, heat oil over medium-high. Add grape tomatoes, capers, anchovies, olives, and garlic; cook until fragrant and tomatoes soften, about 5 minutes. Add tomato puree and season with salt and pepper; cook 2 minutes (sauce will be separated).
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a thin sauce that coats pasta. Season to taste with salt and pepper, and serve immediately.

Nutrition Facts : Calories 420 g, Fat 13 g, Fiber 4 g, Protein 12 g

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