PENNE PUTTANESCA
Looking for an easy puttanesca? This Penne Puttanesca from Delish.com is killer.
Categories penne puttanesca puttanesca easy puttanesca puttanesca pasta easy pasta recipes penne recipes fresh tomato sauce puttanesca no anchovies
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot of salted boiling water, cook penne according to package directions until al dente.
- In a large skillet over low heat, heat oil. Add garlic and cook, stirring, until fragrant, 1 minute. Add tomato paste and stir until coated, then add tomatoes and simmer until saucy, 10 to 12 minutes.
- Add parsley, olives, capers, red pepper flakes and anchovies (if using) and stir until combined. Let simmer 5 minutes.
- Toss in penne and stir until completely coated. Serve with Parmesan.
PENNE ALLA PUTTANESCA
"Big on flavor and short on time" is how Tony Mantuano describes this wonderfully easy Southern Italian pasta dish. Featuring anchovies, capers, and garlic sautéed together and tossed with black Taggiasca olives and San Marzano tomatoes, the sauce comes together in less time than it takes to cook the pasta itself, and is ideal for an easy weeknight meal.
Provided by Tony Mantuano
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
- Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.
PENNE ALLA PUTTANESCA | BARILLA CANADA
Find Penne ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. Check out Barilla Canada. Check out this quick and easy recipe for Penne alla puttanesca
Provided by Barilla
Categories Classic Blue Box
Yield PENNE ALLA PUTTANESCA
Number Of Ingredients 1
Steps:
- Heat a large saucepan and add olive oil and the thinly sliced garlic and pounded anchovies.
- When the garlic starts to turn brown and the anchovies have dissolved (about 3-4 minutes), add the olives, capers and tomato. Cook over high heat for a few seconds, stirring continuously. Reduce to a simmer.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the Penne and cook per the instructions on the box.
- Drain pasta then mix well with veggies. Stir in basil, drizzle with remaining oil and combine well again.
PENNE ALLA PUTTANESCA
A terrific pasta sauce recipe from Come Dine with Me, guest & winner John's grandmother's recipe. On the show he only used 1 chili, although he said he normally uses 2. I used 2 bird chilies and personally could even go hotter, so adjust the heat according to your tastes. I seasoned several times while making this.. you have to be careful not to add too much to start as the capers and anchovies already add some salt to the dish.
Provided by HeatherFeather
Categories Sauces
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Over medium-low heat, saute the onions, garlic, and chilli in a couple of Tbsp of olive oil until soft, about 10-15 min, stirring occasionally.
- Add the parsley and season well.
- Pour in the canned tomatoes, stirring the mixture well, then stir in the olives, capers, anchovies, a small amount of sugar (to reduce acidity), some more seasoning to taste, and a drizzle of olive oil(optional, I didn't add any extra oil).
- Let simmer over low heat, uncovered, stirring occasionally, for about 45 min to a an hour, until thick and reduced and the color has darkened to a reddish-brown.
- Test for flavors and adjust seasoning, adding more salt & pepper and/or another pinch of sugar as needed.
- Cook the pasta according to the instructions on the package, drain(reserving some of the liquid) and then return to the pan.
- Ladle in a few helpings of the sauce at a time, stopping to stir the mixture, until all of the pasta has been generously coated, serving the rest on the side.
- This sauce is very thick, which we loved, but adding a bit of the pasta cooking liquid will thin it if you prefer a bit looser sauce.
- Serve immediately.
Nutrition Facts : Calories 384.1, Fat 4.9, SaturatedFat 0.8, Cholesterol 7.1, Sodium 686.9, Carbohydrate 78.1, Fiber 13.3, Sugar 9.1, Protein 11.7
CLASSIC SPAGHETTI PUTTANESCA
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
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
PENNE PUTTANESCA
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Scatter the pasta in the pot. Add 1/3 cup water with the olive oil and stir gently to evenly coat and distribute the pasta.
- Arrange the shrimp on top of the pasta. Sprinkle on the garlic, capers, and red pepper flakes.
- Scatter the olives over the shrimp. Make a layer of the artichokes and then the broccoli. Sprinkle with the parsley.
- Mix the anchovy paste with the tomatoes and pour over all.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- nutrition information
- Calories: 384
- Protein: 24g
- Carbohydrates: 40g
- Fat: 5g
- Cholesterol: 87mg
- Sodium: 838mg
- Fiber: 5g
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.
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