Fusilli Alla Puttanesca Recipes

FUSILLI ALLA CAPRESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
• In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

SPAGHETTI PUTTANESCA

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.

FUSILLI ALLA PUTTANESCA

Steps:

• Bring a pot of water to boil and add pasta. Cook for 2 minutes. Turn off heat and let pasta cook in water for another 12-15 minutes. Drain pasta and set aside.
• Heat pan on medium-high heat. Add onions and garlic, stirring until golden brown. Add half of the broth to pan to loosen onion and garlic and then add remaining ingredients.
• Bring ingredients to a boil then reduce heat to medium. Cover the pan and let simmer for 8-10 minutes. Add pasta and stir. Serve with basil, thyme, and black pepper.

SPAGHETTI ALLA PUTTANESCA

Steps:

• Bring a large pot of water to a boil.
• Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
• Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
• In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
• Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
• In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
• Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.

SPAGHETTI ALLA PUTTANESCA

Steps:

• Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.

SPAGHETTI ALLA PUTTANESCA, ITALIAN STYLE

Steps:

• Put all but 1 Tbs of the olive oil and the anchovies in a large skillet over a low heat and cook, stirring and mashing the anchovies until dissolved into a paste.
• Add the garlic and cook for about 30 seconds, taking care not to brown it (garlic gets bitter if browned).
• Raise the heat to a medium-high and add the tomatoes and juice, with a pinch of salt. When the sauce comes to a boil, turn the heat down and simmer until the tomatoes have reduced and separated from the oil. This will probably take 20-40 minutes.
• Remove from the heat and set aside. If you want, you can now refrigerate the sauce and save for the next day.
• Bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the strands are submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the spaghetti for one minute.
• When the pasta is almost done, return the skillet with the sauce to a medium heat, adding the oregano, capers, and olives. Simmer 3-5 more mins, no more. Cooking too long after capers and olives have been added will make sauce taste less fresh and more salty. (Trust me.).
• When the pasta is cooked al dente, drain and toss with 1/2 cup of the sauce, to pre-flavour it and prevent it from sticking. Ladle pasta into serving dishes, taste sauce for salt, pour sauce over each serving bowl and serve at once.
• This dish is also great when served with penne or fusilli.

FUSILLI WITH PORCINI PUTTANESCA SAUCE

Steps:

• Combine 1 1/3 cups hot water and porcini in small bowl. Let stand until porcini are soft, about 25 minutes. Strain porcini, reserving liquid; discard sandy residue in bottom of bowl. Coarsely chop porcini.
• Drain tomatoes, reserving juice. Bring juice to boil in large saucepan. Add onion and garlic. Reduce heat and simmer until onion is tender, about 15 minutes. Add porcini, reserved porcini liquid, tomatoes, olives and next 6 ingredients. Partially cover pot and simmer sauce until thickened slightly, about 30 minutes. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Return to pot. Add sauce to pasta. Toss to blend.

FUSILLI AS MADE BY LADIES OF THE EVENING

Steps:

• Bring a large pot of salted water to boil for pasta. When the sauce is about halfway done, stir the pasta into the boiling water.
• Heat 1/4 cup of the olive oil in a large skillet over medium heat. Toss in the garlic, and cook until it sizzles and is just golden around the edges, about 2 minutes. Add peperoncino, let toast a minute, then add the tomatoes. Slosh out the tomato can with 1 cup pasta water, add it to the skillet, and stir. Season with the 1/2 teaspoon salt. Stir in the tuna and olives, bring the sauce to a simmer, and cook until thickened, about 10 minutes. Add the capers and parsley, and simmer a few minutes more.
• When pasta is al dente, transfer the pasta to the sauce with tongs. Cook and toss the pasta in the sauce until all of the pasta is coated. Drizzle with the remaining 2 tablespoons olive oil, and toss again. Remove from heat, and toss with the grated cheese. Serve immediately.