Linguini Puttanesca Recipes

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LINGUINE PUTTANESCA



Linguine Puttanesca image

It's an oft-told story that puttanesca is named for the "working girls" of Naples who had to throw together a meal quickly between customers. But the sauce was so popular because of its tantalizing aroma that it drew in the clientele! At Patsy's, we serve it with lots of anchovies. - Sal Scognamillo, Patsy's Italian Family Cookbook.

Provided by Patsy's Italian Restaurant

Yield 4

Number Of Ingredients 10

¼ cup olive oil
2 cloves garlic, peeled and finely chopped
1 28-ounce can whole plum tomatoes in juice, undrained
½ cup coarsely chopped pitted kalamata olives
3 tablespoon drained nonpareil capers, rinsed
6 anchovy fillets in oil, drained and finely chopped
1 teaspoon dried oregano
salt and freshly ground pepper
1 pound linguine
freshly grated parmigiano-reggiano cheese, for serving

Steps:

  • Bring a large pot of salted water to boil over high heat.
  • Meanwhile, heat the oil and garlic until golden, about 2 minutes. Pour the tomato juices into the skillet. As you add the tomatoes, crush them between your fingers. Bring to boil. Add the olives, capers, anchovies, and oregano and reduce the heat to medium-low. Simmer, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and cover to keep warm.
  • Add the linguine to the boiling water and cook according to the package directions until al dente. Scoop out and reserve ½ cup of the cooking water. Drain the linguine well and return to its cooking pot.
  • Add the tomato sauce and the reserved pasta water and bring just to a boil over high heat. Season with salt and pepper. Transfer to a large serving bowl and serve hot, with Parmigiano-Reggiano on the side.

Nutrition Facts : ServingSize 1 serving, Calories 613 calories, Sugar 8 g, Fat 18 g, Carbohydrate 95 g, Cholesterol 5 mg, Fiber 7 g, Protein 19 g, SaturatedFat 3 g, Sodium 827 mg

LINGUINE WITH TUNA PUTTANESCA



Linguine with Tuna Puttanesca image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces linguine
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon crushed red pepper
2 tablespoons capers, drained
1/2 cup roughly chopped kalamata olives
One 28-ounce can San Marzano tomatoes
4 basil leaves, torn, plus more for garnish
One 5-ounce can albacore tuna packed in olive oil
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
  • Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.

Nutrition Facts : Calories 524 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 641 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 24 grams

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

BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)



Blond Puttanesca (Linguine With Tuna, Arugula and Capers) image

Garlic, anchovies, capers and tuna come together in this briny, tomato-less take on the classic pasta puttanesca. The sauce is prepared while the pasta cooks, so you can get dinner on the table in no time. If you want to go the extra mile, roughly chopped green pitted olives would be a nice addition, as would topping the dish with toasted panko bread crumbs tossed with lemon zest. Go ahead, drink that glass of falanghina while you're cooking.

Provided by Colu Henry

Categories     dinner, lunch, weekday, weeknight, pastas, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces linguine
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes, plus more for serving if desired
10 anchovies, roughly chopped
3 tablespoons capers, rinsed well if salt-packed
5 ounces baby arugula or other young greens, such as pea shoots or kale
1 (6-ounce) jar oil-packed Italian tuna, drained and flaked
1/4 cup chopped Italian parsley, plus more for serving if desired
Black pepper
Flaky salt, for serving (optional)
Lemon wedges, for serving (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
  • While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
  • Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
  • Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 10 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams

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.

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

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

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 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.

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