LINGUINI PUTTANESCA
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a saute pan over medium heat, add olive oil, shallots, garlic, oregano, basil and anchovy fillets. Sweat about 30 seconds, until anchovies begin to break down. Add capers and olives and saute 1 minute. Deglaze with white wine, add clam juice, let reduce by 1/3. Add plum tomatoes and thoroughly incorporate. Add marinara sauce. Season, to taste.
- In separate pot, bring 1 1/2 gallons of water to boil. Season water generously with salt. When water is at a rapid boil, add linguini, stir so there is no clumping. Cook until al dente, about 4 to 5 minutes.
- Add cooked pasta to puttanesca sauce and toss. Garnish with freshly chopped parsley.
LINGUINE WITH PUTTANESCA SAUCE
Categories Olive Pasta Tomato Quick & Easy Mother's Day Spring Summer Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 11
Steps:
- Stir together all ingredients except linguine in a large bowl.
- Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain linguine in a colander.
- Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper.
SPAGHETTI WITH NO-COOK PUTTANESCA
Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation-it also prevents the sauce from being watery.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Tomato Olive Capers Quick & Easy No-Cook Summer Kid-Friendly Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and 1/4 cup oil.
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid.
- Add pasta, parsley, and butter to sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta. Divide among bowls and drizzle with more oil.
LINGUINE WITH NO-COOK PUTTANESCA SAUCE
a spicy puttanesca without turning on the stove.... different from the original but well worth the try
Provided by stephanie
Categories Spicy
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil water and cook linguine.
- Meanwhile, in a large bowl, stir tomatoes with all the other ingredients except basil Drain linguine.
- Add linguine and basil to tomato mixture.
- Toss well.
- Enjoy.
Nutrition Facts : Calories 105.9, Fat 7.3, SaturatedFat 1, Sodium 492.8, Carbohydrate 9.8, Fiber 2.6, Sugar 6.6, Protein 2.2
PASTA WITH NO-COOK PUTTANESCA SAUCE
Ripe, juicy tomatoes are tossed with green olives, capers, and garlic, then finished with Pecorino Romano cheese in this fresh take on the classic Italian pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a large bowl, combine tomatoes, oil, olives, capers, and garlic. Season generously with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
- Add pasta to bowl with tomatoes; add reserved pasta water and cheese. Toss well to combine, creating a silky sauce. Remove garlic; serve with more cheese and pepper and a drizzle of oil.
LINGUINE WITH FRESH PUTTANESCA SAUCE
This is an adopted recipe. Will make any revisions if needed when I make this up. Great easy no cook pasta sauce for the summer when tomatoes are at their peak
Provided by Chabear01
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir together all ingredients except linguine in a large bowl.
- Cook linguine.
- Reserving 1 cup cooking water and drain linguine in a colander.
- Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary.
- Season with salt and pepper.
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