PASTA PUTTANESCA
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
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
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.
PANTRY PASTA PUTTANESCA
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
- While pasta cooks, pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
- Heat 1/4 cup oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate, reserving oil in skillet.
- Combine anchovies, tomato paste, and drained tomatoes in skillet. Cook over medium-high heat, stirring occasionally, until tomatoes begin to caramelize and anchovies start to break down, about 5 minutes. Add collected tomato juices, olives, oregano, and red pepper flakes and bring to a simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Add pasta, remaining 1/4 cup oil, and 3/4 cup pasta cooking liquid to pan. Cook over medium heat, stirring and adding remaining 1/4 cup pasta cooking liquid to loosen if needed, until sauce is thickened and emulsified, about 2 minutes. Flake tuna into pasta and toss to combine.
- Divide pasta among plates. Top with fried capers.
SPAGHETTI ALLA PUTTANESCA
Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.
Provided by Martha Holmes
Categories Fish Olive Pasta Tomato Quick & Easy High Fiber Capers Simmer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.
PASTA PUTTANESCA
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday items you probably have in your pantry already.
Provided by Ian Knauer
Categories Blender Olive Pasta Tomato Quick & Easy High Fiber Basil Summer Healthy Low Cholesterol Capers Gourmet
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.
- While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
- Meanwhile, purée tomatoes with juice in a blender.
- Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.
- Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.
DELICIOUS & EASY PASTA PUTTANESCA
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
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
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
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.
PUTTANESCA I
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
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
EASY PUTTANESCA STYLE PASTA
Steps:
- Heat olive oil in skillit over md/low heat. Add garlic and shallot. Cook 1-2 minutes. Whisk in tomato paste and anchovy paste. Combine well. Add the red pepper to your taste then the olives and capers. cook for 5 minutes over low heat. Add tomatoes. Cook another 5 minutes or until tomatoes are warm. Meanwhile boil water for pasta and add a TBS of salt to the water. Cook Pasta al dente. Add Pasta to the skillit and combine. Serve on plates - top with a TBS of parmesan cheese and a sprinkling of basil.
SPAGHETTI ALLA PUTTANESCA
An easy-to-make classic Italian spaghetti recipe with strong tasty Mediterranean flavours and an interesting history!
Provided by Jacqueline De Bono
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Start boiling water for the spaghetti. Add salt once it starts to boil and bring to the boil again.
- Meanwhile prepare the ingredients. Peel and finely chop the garlic. Peel, de-seed and chop the tomatoes. If anchovies and capers are salted rinse them under cold water. Then cut anchovies into small pieces. If they are large, remove the spine. Remove the seeds from the red chili pepper (if you are using it) and cut into small pieces.
- Heat some olive oil in a frying pan large enough to hold the cooked pasta later. Add the garlic, anchovies, and red pepper flakes (peperoncino).
- Cook over a medium heat until garlic is very lightly golden and the anchovies have melted, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
- Add capers, a bit of parsley and olives and stir to combine.
- Add the peeled and chopped tomatoes, stir and bring to a bare simmer.
- Cook pasta to just under al dente (about 1 minute less than the package recommends).
- Drain pasta reserving 1 cup of the cooking water.
- Add drained pasta to the sauce.
- Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
- Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
- Sprinkle with some more parsley.
- Season with salt and pepper as required.
- Serve immediately.
Nutrition Facts : Calories 536 kcal, ServingSize 1 serving
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- Heat the oil in a large high-sided frying pan, add the anchovies and fry gently for a minute or so. Stir through the tomato purée and chilli flakes, increase the heat to medium and fry, stirring, for a couple more minutes. Pour over the tinned tomatoes and stir in the ketchup, dried basil, pitted olives and capers. Bubble the sauce over a low heat for 5 minutes until thickened. Season well.
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Reviews 12Category Main DishCuisine ItalianTotal Time 25 mins
- Bring a large pot of of salted water to a boil (about 1 tablespoon kosher salt). Boil the pasta until al dente.
- Meanwhile, mince the garlic. If the olives are not sliced, slice them in half. In a separate large pot or saucepan, warm the olive oil over medium low heat. Add the garlic and anchovy paste and cook until lightly browned, about 1 minute. Add the tomatoes, red pepper flakes, and kosher salt, and simmer for 10 minutes over low heat.
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PASTA PUTTANESCA - SIMPLY DELICIOUS
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5/5 (1)Total Time 25 minsCategory DinnerCalories 544 per serving
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and reserve 1 cup of cooking water.
- While the pasta cooks, make the sauce. Heat a splash of olive oil in a large pan set over medium-high heat.
- Add the anchovies and with the back of a wooden spoon, smash into the oil. Add the tomatoes and chilli flakes and bring to a simmer.
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Reviews 2Category EntreesCuisine ItalianTotal Time 20 mins
- In a large pot bring 6 quarts of water to a boil. Once the water is boiling add a few dashes of salt and add the spaghetti. Cook to al dente about 8 minutes.
- While the water is heating up start the sauce. In a large skillet over medium-high heat drain the oil from the tin of anchovies and add the olive oil, heat until shiny and hot. Roughly chop the anchovies. Add the anchovies and garlic to the skillet. Cook 2 to 3 minutes.
- Deglaze your skillet with the wine (make sure there are no yummy brown spots on the bottom). Add in all the olives, capers, and tomatoes. Cook over medium-high heat stirring occasionally until sauce thickens. about 8-10 minutes while the pasta cooks.
- When pasta is done reserve about a cup of the pasta water just incase the sauce is too thick, then drain pasta.
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5/5 (2)Total Time 25 minsCategory PastaCalories 290 per serving
- Add anchovies (2 oz.), garlic (5 cloves), and red pepper flakes (1/2 teaspoon). Keep an eye on the heat and bring it down to medium-low or low if needed; the garlic should cook and soften but not burn. Stir frequently to dissolve anchovies (about 5 minutes).
- Add the canned diced tomatoes (28 oz.), the chopped olives (1/2 cup), the capers (1/4 cup), and the parsley, if using (2 tablespoons).
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