Linguine With Puttanesca Sauce 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.

LINGUINE WITH PUTTANESCA SAUCE



Linguine with Puttanesca Sauce image

Categories     Olive     Pasta     Tomato     Quick & Easy     Mother's Day     Spring     Summer     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 11

1 lb beefsteak tomatoes, finely chopped
1/2 cup Kalamata olives, pitted and chopped
2 tablespoons drained bottled capers, chopped
1/3 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
4 anchovy fillets, patted dry and finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 tablespoons red-wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 lb dried linguine

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.

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

LINGUINE PUTTANESCA RECIPE



Linguine Puttanesca Recipe image

This Linguine Puttanesca recipe is easy to make any night of the week with a few basic ingredients from your pantry: canned tomatoes, garlic, olives, capers, red pepper flakes, salt and black pepper!

Provided by The Wanderlust Kitchen

Categories     Main Dish

Time 30m

Number Of Ingredients 11

1 28- ounce can whole peeled tomatoes
4 tablespoons extra virgin olive oil
2 tablespoons freshly grated garlic
1/4 teaspoon red pepper flakes
1 cup roughly chopped olives
2 tablespoons capers
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground coarse black pepper
1 teaspoon miso paste (optional)
1 pound linguine noodles
Grated Parmesan cheese for serving (optional)

Steps:

  • Place the whole tomatoes in a large bowl; use your hands to squeeze and crush the tomatoes into a thick sauce. Set aside.
  • Heat the olive oil in a large skillet set over medium heat. Add the grated garlic and red pepper flakes; fry for 60 to 90 seconds, until the garlic is fragrant. Immediately add the tomatoes, olives, capers, salt, pepper, and miso (if using) to the pan. Stir well; turn the heat down to low and simmer, uncovered, for 20 minutes.
  • Meanwhile, prepare the linguine according to package instructions for al dente. Drain the pasta and add to the pan of simmered puttanesca sauce. Toss well; serve with grated parmesan if desired.

Nutrition Facts : ServingSize 1 serving, Calories 439 kcal, Carbohydrate 57 g, Protein 11 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 569 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 15 g

LINGUINI PUTTANESCA



Linguini Puttanesca image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

4 tablespoons extra-virgin olive oil
1 teaspoon minced shallots
1 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Anchovy fillets, medium chop
1/2 cup large capers, rinsed of brine
1 cup pitted gaeta or kalamata olives
1/2 cup dry white wine
1/4 cup fresh clam juice
2 cups plum tomato, medium diced
2 cups marinara sauce
1 1/2 pounds linguini
Salt and pepper
Chopped parsley leaves, for garnish

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 FRESH PUTTANESCA SAUCE



Linguine With Fresh Puttanesca Sauce image

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

1 lb beefsteak tomato, finely chopped
1/2 cup kalamata olive, pitted and chopped
2 tablespoons drained bottled capers, chopped
1/3 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
4 anchovy fillets, patted dry and finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon hot red pepper flakes
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 lb dried linguine

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.

LINGUINE WITH NO-COOK PUTTANESCA SAUCE



linguine with no-cook puttanesca sauce image

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

1 package linguine
6 medium ripe tomatoes, , chopped
1/2 cup pimento stuffed olive, chopped
3 tablespoons capers, drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 clove garlic, crushed
1 cup fresh basil, thinly sliced

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

LINGUINE PUTTANESCA



Linguine Puttanesca image

Provided by Florence Fabricant

Categories     dinner, easy, weekday, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Salt
3 tablespoons extra-virgin olive oil
4 cloves garlic, sliced thin
2 pounds ripe plum tomatoes, chopped fine, or a 35-ounce can plum tomatoes drained and chopped fine
8 anchovy fillets, chopped
1 1/2 tablespoons capers
12 black Italian or Greek olives, pitted and chopped
Hot red pepper flakes to taste
1 pound linguine
2 tablespoons minced fresh basil
1 tablespoon minced flat parsley

Steps:

  • Bring a large pot of salted water to a boil for the linguine.
  • While the water is heating, place 2 tablespoons of the olive oil in a large skillet, add the garlic and cook over low heat for five minutes, until the garlic softens and becomes fragrant but does not brown. Add the tomatoes.
  • Increase heat to medium high and cook for 10 minutes, until the tomatoes give off their juices and the sauce begins to thicken. Add the anchovies, capers, olives and red pepper flakes, lower heat to medium and cook about 5 minutes longer.
  • As soon as the water comes to a boil, add the linguine and cook it until it is al dente, about 7 minutes. Drain and place in a warm serving bowl.
  • Add the basil, parsley and remaining tablespoon of olive oil to the sauce. Taste it and add a pinch of salt if necessary. Spoon the sauce over the pasta, toss it well and serve at once.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 11 grams, Carbohydrate 95 grams, Fat 14 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 872 milligrams, Sugar 9 grams

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