Easy Puttanesca Sauce Recipes

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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

SIMPLE PUTTANESCA SAUCE



Simple Puttanesca Sauce image

This vegan recipe is the simplest Puttanesca Sauce I've found. From Dom DeLuise, who attributes it to Caterina Valente. Good with vermicelli.

Provided by Chocolatl

Categories     Vegetable

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 7

2 garlic cloves, minced
2 tablespoons olive oil
2 (28 ounce) cans whole Italian plum tomatoes
1 (16 ounce) can whole pitted black olives, drained
4 tablespoons capers, drained
6 fresh basil leaves, chopped
1 pinch red pepper flakes

Steps:

  • Heat oil and saute garlic until softened and golden brown.
  • Add tomatoes and simmer for 10 minutes.
  • Add remaining ingredients and simmer, uncovered, for 20 minutes, stirring occasionally, or until sauce has thickened.

PASTA PUTTANESCA



Pasta Puttanesca image

This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it's spicy, fast and easy (no disrespect to the ladies).

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
One 32-ounce can chunky style crushed tomatoes
One 14.5-ounce can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente (with a bite)
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for passing, optional
Serving suggestions: Bitter Greens Salad, recipe follows
4 cups (about 2 bundles) arugula leaves, coarsely chopped
1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped
1 head Radicchio lettuce, coarsely chopped
1 large lemon
Extra-virgin olive oil, to coat, 2 to 3 tablespoons
Coarse salt and black pepper
Oil cured black olives, for garnish, optional

Steps:

  • Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
  • Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with Bitter Greens Salad.
  • Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.

SPAGHETTI PUTTANESCA



Spaghetti puttanesca image

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

3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
½ tsp chilli flakes (optional)
400g can chopped tomatoes
5 anchovy fillets, finely chopped
120g pitted black olives
2 tbsp capers, drained
300g dried spaghetti
½ small bunch of parsley, finely chopped

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

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.

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

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

EASY PUTTANESCA SAUCE



Easy Puttanesca Sauce image

For great results, finish cooking pasta in the sauce, adding a little pasta water.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

1/4 cup olive oil
3 cloves garlic, minced
1 medium yellow onion, diced small
Salt and pepper
1 can (28 ounces) whole peeled tomatoes, pureed
3 anchovies
3 tablespoons capers, rinsed and drained
1/2 cup quartered pitted Kalamata olives
1/2 teaspoon red-pepper flakes

Steps:

  • In a large saucepan, heat oil and garlic over medium until fragrant. Add onion and cook, stirring occasionally, until onion is soft. Add anchovies, capers, olives, and red-pepper flakes and cook 1 minute, crushing anchovies with a spoon. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce to a rapid simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Serve with 3/4 pound cooked pasta.

Nutrition Facts : Calories 235 g, Fat 18 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 g

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