Italian Puttanesca Sauce With Tilapia Recipes

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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.

ITALIAN SAUSAGE PUTTANESCA



Italian Sausage Puttanesca image

I love the savory taste combo of kalamata olives and capers--can't get enough of it. If you aren't up for the heat, use mild Italian sausage or cut the fat with Turkey Italian sausage. If you want it a bit spicier--add a bit of crushed red chile flakes. I think the overall flavor is fairly mild and will probably add more capers and kalamata olives next time I make it.

Provided by SharleneW

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces penne pasta
8 ounces hot Italian sausage
1 cup onion, chopped
1 cup green bell pepper, chopped
3 garlic cloves, minced
2 (14 1/2 ounce) cans chopped tomatoes
1/2 cup kalamata olive, pitted and chopped
2 tablespoons tomato paste
1 tablespoon capers, drained
1 teaspoon anchovy paste
1/2 cup parmesan cheese, finely shredded

Steps:

  • Cook pasta according to package directions.
  • Drain well.
  • Meanwhile, remove casings from sasage and saute with onion, pepper and garlic over medium-high heat, stirring and crumbling sausage until sausage is done and vegetables softened (about 7 or 8 minutes).
  • Remove from heat and drain off fat.
  • Add tomatoes, olives, tomato paste, capers and anchovy paste to pan and bring to a boil. (I like to give the tomatoes a couple of pulses in the food processor to break them up a little).
  • Reduce heat and simmer for 5 minutes.
  • Remove from heat.
  • Add pasta and stir to combine.
  • Spray 8-inch square casserole dish with non-stick spray.
  • Spoon mixture into casserole and sprinkle evenly with Parmesan cheese.
  • Bake at 400°F for about 15 minutes until cheese melts and begins to brown.

Nutrition Facts : Calories 546.8, Fat 22.8, SaturatedFat 8.2, Cholesterol 45, Sodium 1214.6, Carbohydrate 65, Fiber 11.1, Sugar 9.6, Protein 23.7

SPAGHETTI PUTTANESCA



Spaghetti Puttanesca image

This classic Italian recipe can be made with the anchovies or without.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 9

1 pound spaghetti
Coarse salt and ground pepper
1 tablespoon olive oil
3 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
6 rinsed anchovies, (optional)
1 can (28 ounces) whole tomatoes, and their juice
2 tablespoons capers
1/2 cup chopped pitted kalamata olives

Steps:

  • Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.
  • Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.
  • Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.

Nutrition Facts : Calories 365 g, Fat 6 g, Protein 11 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

SPAGHETTI & PUTTANESCA SAUCE



Spaghetti & Puttanesca Sauce image

Make and share this Spaghetti & Puttanesca Sauce recipe from Food.com.

Provided by Maine-iac

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
3 garlic cloves, minced
1 (35 ounce) can Italian plum tomatoes, drained & roughly chopped
1 tablespoon capers
2/3 cup oil-cured black olive, pitted and roughly chopped (I use greek Kalamata olives)
1 pinch dried red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon fresh ground black pepper
salt, to taste
1 lb spaghetti
1 teaspoon dried parsley
parmesan cheese

Steps:

  • Heat the oil in a large saucepan over medium heat.
  • Add the garlic, stir, 3 minutes.
  • Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes.
  • Taste the sauce and add salt and pepper if needed.
  • Reduce the heat to very low, simmer another 15 minutes.
  • Cook the spaghetti in plenty of boiling water until al dente; drain.
  • Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve.

Nutrition Facts : Calories 619, Fat 18.2, SaturatedFat 2.6, Sodium 250.4, Carbohydrate 97.5, Fiber 7.8, Sugar 9.6, Protein 17.6

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