Delicious Easy Pasta Puttanesca Recipes

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PANTRY PUTTANESCA



Pantry Puttanesca image

Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time.

Provided by Julie Filips

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 21m

Yield 4

Number Of Ingredients 9

⅓ cup olive oil
3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes, or to taste
1 teaspoon dried oregano
3 anchovy fillets, chopped, or more to taste
2 (15 ounce) cans diced tomatoes, drained.
1 (8 ounce) package spaghetti
½ cup chopped pitted kalamata olives
¼ cup capers, chopped

Steps:

  • Fill a large pot with water. Bring to a rolling boil over high heat.
  • As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
  • Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
  • Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
  • Stir the olives and capers into the sauce; add pasta and toss to combine.
  • Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 53.3 g, Cholesterol 2.5 mg, Fat 24 g, Fiber 4.6 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 944.5 mg, Sugar 6.6 g

PUTTANESCA I



Puttanesca I image

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

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

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

PASTA PUTTANESCA



Pasta Puttanesca image

There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.

Provided by Mark Bittman

Categories     dinner, pastas, appetizer, main course

Time 30m

Yield 3 to 6 servings

Number Of Ingredients 11

Salt to taste
3 tablespoons olive oil
3 or more cloves garlic, lightly smashed and peeled
3 or more anchovy fillets
1 28-ounce can whole plum tomatoes
Freshly ground black pepper to taste
1/2 cup pitted black olives, preferably oil-cured
2 tablespoons capers
Crushed red pepper flakes to taste
1 pound linguine or other long pasta
Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

Steps:

  • Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
  • Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
  • Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 9 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 6 grams

DELICIOUS & EASY PASTA PUTTANESCA



Delicious & Easy Pasta Puttanesca image

This is an easy but showy dish that is a total crowd pleaser! Who knew something so rustic, deep and authentic could be so easy? ** Please ignore those INSANE nutrition facts, that cannot be right! **

Provided by esactress

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb spaghetti
1/3 cup olive oil
4 -6 garlic cloves, minced
1 teaspoon anchovy paste
1/2 cup kalamata olive, diced
2 -3 tablespoons capers, drained
1 (28 ounce) can tomatoes, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
2 tablespoons pecorino romano cheese, grated
freshly cracked black pepper

Steps:

  • Cook spaghetti to very al dente (should be slightly more undercooked than usual as it will be reheated in the sauce later). Drain, and set aside.
  • To the empty pasta pot, add the olive oil, garlic, red pepper flakes and anchovy paste. Heat on medium heat, stirring occasionally until garlic starts to sizzle and anchovy paste begins to melt into the oil. Add the olives and capers, stirring occasionally until heated through and fragrant.
  • Add the tomatoes and stir, allowing them to heat through. Add the basil, oregano, Pecorino, and freshly cracked black pepper. Stir to combine and let simmer for about 2 to 3 minutes. Add the reserved pasta, toss to heat-through, and serve with additional grated cheese. Then enjoy an authentic Italian meal!

Nutrition Facts : Calories 648, Fat 22.2, SaturatedFat 3.2, Cholesterol 1.7, Sodium 342.2, Carbohydrate 95.4, Fiber 7, Sugar 8.4, Protein 17.7

EASY PASTA PUTTANESCA



Easy Pasta Puttanesca image

Pasta Puttanesca literally means "Harlot's Pasta". This zippy, mildly spicy sauce was made by the ladies of the night in Italy after a day's work. Use whatever noodle style your family enjoys, but I recommend traditional linguine or penne. This dish is extremely adaptable to your own taste. Try adding peppers or Italian sausage for a different flavor.

Provided by tsims48212

Categories     One Dish Meal

Time 40m

Yield 5-7 serving(s)

Number Of Ingredients 16

1 lb pasta
2 (28 ounce) cans crushed tomatoes
1 (28 ounce) can diced tomatoes (or 2 smaller cans)
1 1/2 cups onions, chopped (1 large onion)
1 tablespoon jarred minced garlic
1 (8 ounce) jar capers, drained and rinsed (or small jar)
1 (15 ounce) can black olives, drained and roughly chopped
1 teaspoon crushed red pepper flakes
1 tablespoon anchovy paste (optional)
1 cup fresh parsley, chopped (stems removed)
1 tablespoon sugar
1 tablespoon olive oil
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1 tablespoon italian seasoning (to taste)
1/2 cup parmesan cheese

Steps:

  • Cook pasta to al dente pasta according to package directions.
  • Meanwhile, sautee onion, crushed red pepper, anchony paste and garlic in a large, deep sauce pan in olive oil over medium heat until soft. Season with salt and pepper.
  • Add all other ingredients EXCEPT parsley, seasoning to taste.
  • Stir well, and let simmer 10-20 minutes on low.
  • Add parsley in last three minutes of cooking.
  • Toss sauce with pasta.
  • Top with cheese to taste, and serve.

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