PASTA PUTTANESCA
This pasta puttanesca recipe is great for a big gathering. It works well as a starter dish or as a main dish for a smaller group. One peeled, diced carrot may be used in place of the sugar for a milder, sweeter and healthier substitute.-Kathryn White, Pinehurst, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. , Meanwhile, heat Dutch oven oven medium-high heat. Add oil; cook and stir carrot and anchovy fillets until carrot is tender. Stir in olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute longer. Stir in the diced tomatoes, tomato paste and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes., Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 283 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 5g fiber), Protein 10g protein.
OVEN PUTTANESCA
The assertive oven-roasted sauce allows this pasta dish to shine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Toss tomatoes, garlic, capers, oil, salt, and pepper on a rimmed baking sheet. Roast for 35 minutes, then reduce oven to 375 degrees. Add olives, stirring once, and roast 15 minutes more.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain.
- Toss with tomato sauce, and season to taste with salt and pepper. Serve drizzled with olive oil.
Nutrition Facts : Calories 294 g, Fat 7 g, Fiber 3 g, Protein 6 g
ROASTED TOMATO AND ROASTED GARLIC PUTTANESCA
Provided by Rachael Ray : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up.
- Cut the ends off the entire head garlic to expose all of the cloves. Season the garlic with a little salt, some black pepper, and a drizzle of extra-virgin olive oil, then wrap in foil.
- Cut the tomatoes in 1/2 and place in a bowl. Lightly dress the tomatoes by drizzling with extra-virgin olive oil. Season the tomatoes with salt, pepper, and marjoram, and arrange on the baking sheet cut-side down. Bake the tomatoes 20 to 25 minutes, then flip the tomatoes, and roast 20 minutes more. Roast the garlic 45 to 50 minutes alongside the tomatoes.
- Place about 2/3 of the tomatoes in a food processor. Coarsely chop the remainder of the tomatoes, and reserve. Squeeze the garlic out of its skin, and add to the food processor pulsing until smooth. Add the mixture to a Dutch oven and add the olives, anchovies, capers, and chile. Cook for 5 minutes to allow the flavors to meld. Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl.
- To serve, bring water to a boil, salt the water and cook the pasta to al dente. Reheat the sauce. Toss the pasta with the sauce for 1 minute, to coat. Serve in shallow bowls with lots of parsley, and drizzle with more extra-virgin olive oil.
PASTA PUTTANESCA
Legend has it that this savory recipe was a favorite of "ladies of the night" in Italy (the term puttanesca derives from puttana, the Italian word for prostitute), who quickly prepared and ate the dish between clients. Now, of course, it's simply known as a flavorful meal that's easy to make in just a few minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, about 12 minutes. Drain.
- While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red-pepper flakes, and anchovies. Cook, stirring, until aromatic, 1 to 2 minutes. Add tomatoes, reserved juice, capers, and olives. Bring to a boil. Lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes.
- Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately.
SPAGHETTI ALLA PUTTANESCA
Capers and black olives give this tomato sauce a briny, unique flavor. Spaghetti noodles are preferable because they will trap the sauce ingredients.
Provided by Accepted in the Beloved
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 626.3 calories, Carbohydrate 97.3 g, Cholesterol 0.6 mg, Fat 19.2 g, Fiber 8 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1184.2 mg, Sugar 8.2 g
PAN-ROASTED HALIBUT PUTTANESCA
Steps:
- Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
- Heat 2 tablespoons of the olive oil in a medium nonstick skillet over medium-high heat until it starts to shimmer. Sprinkle the halibut with some salt. Sear the halibut on both sides until lightly golden, about 2 minutes per side. Transfer the halibut to the prepared baking sheet lined and bake in the oven until the internal temperature reaches 130 degrees F on an instant read thermometer, 5 to 6 minutes.
- Return the skillet to medium-low heat. Add the remaining 2 tablespoons olive oil. Cook the onions and garlic until slightly softened, about 2 minutes. Add the anchovy paste, olives and capers to the skillet and stir to combine. Add the crushed tomatoes and crushed red pepper flakes and bring to a low simmer for 5 minutes. Add the wine and simmer until the wine cooks off slightly, about 2 minutes. Season with salt.
- To serve, spoon the sauce directly onto the plate and top with the halibut filets. Top with the basil and lemon zest.
PUTTANESCA I
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
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
PUTTANESCA MEATBALL BAKE
This quick-to-prepare pasta bake with capers, chilli flakes, olives and courgettes is the ideal midweek meal. Tasty and filling, it'll satisfy the whole family
Provided by Lulu Grimes
Categories Dinner
Time 1h20m
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a frying pan and gently fry the meatballs until they are browned all over, then tip them into a dish. Add the garlic and chilli, if using, to the leftover oil in the pan and cook it briefly along with the anchovies, if using. Fry until the anchovies almost melt, then add the courgettes and cook until any liquid they give off has evaporated. Stir in the capers, olives and passata and bring to a simmer. Add the meatballs and cook for 5 mins more, then season if needed.
- Meanwhile, cook the pasta following pack instructions, drain well, then tip into an ovenproof baking dish about 25cm wide. Spoon over the meatball mixture, stir into the pasta and level the surface as much as possible. Sprinkle over the parmesan and bake for 30 mins, or until the top is browned a little and the sauce is bubbling. Rest for 5 mins before serving.
Nutrition Facts : Calories 438 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1.3 milligram of sodium
PENNE PUTTANESCA
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Scatter the pasta in the pot. Add 1/3 cup water with the olive oil and stir gently to evenly coat and distribute the pasta.
- Arrange the shrimp on top of the pasta. Sprinkle on the garlic, capers, and red pepper flakes.
- Scatter the olives over the shrimp. Make a layer of the artichokes and then the broccoli. Sprinkle with the parsley.
- Mix the anchovy paste with the tomatoes and pour over all.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- nutrition information
- Calories: 384
- Protein: 24g
- Carbohydrates: 40g
- Fat: 5g
- Cholesterol: 87mg
- Sodium: 838mg
- Fiber: 5g
More about "oven puttanesca recipes"
LINGUINE WITH OVEN-ROASTED TOMATO PUTTANESCA RECIPE
From seriouseats.com
Servings 4Total Time 50 minsCategory Mains
OVEN PUTTANESCA WITH FAMILY & FRIENDS - BIJOUXS
From bijouxs.com
Estimated Reading Time 1 min
OVEN PUTTANESCA – BIJOUXS | LITTLE JEWELS FROM THE KITCHEN
From bijouxs.com
Reviews 5Estimated Reading Time 3 mins
PASTA PUTTANESCA - THE PIONEER WOMAN
From thepioneerwoman.com
CHICKEN PUTTANESCA - LOW CARB WITH PALEO & WHOLE30 OPTIONS!
From chefsavvy.com
ITALIAN PUTTANESCA PASTA BAKE RECIPE | AUTHENTICA WORLD CUISINE
From authenticaworldcuisine.com
PASTA PUTTANESCA RECIPE | AUTHENTIC ITALIAN PASTA
From askchefdennis.com
SPAGHETTI ALLA ROASTED PUTTANESCA - I WILL NOT EAT OYSTERS
From iwillnoteatoysters.com
OVEN-ROASTED PASTA PUTTANESCA - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ROASTED TOMATO PUTTANESCA RECIPE - PINCH OF YUM
From pinchofyum.com
THE BEST PASTA PUTTANESCA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
ONE-POT PUTTANESCA RECIPE | BON APPéTIT
From bonappetit.com
ROASTED VEGGIE PUTTANESCA SAUCE - OH MY VEGGIES
From ohmyveggies.com
DUMP-AND-BAKE PASTA PUTTANESCA - THE SEASONED MOM
From theseasonedmom.com
ONE-POT PUTTANESCA PASTA RECIPE | GOOD. FOOD. STORIES.
From goodfoodstories.com
ROASTED VEGETABLE PUTTANESCA PASTA - COOKIN CANUCK
From cookincanuck.com
THIS ONE-PAN PUTTANESCA RECIPE IS A PANTRY-FRIENDLY DINNER YOU CAN ...
From independent.co.uk
BAKED ORZO PUTTANESCA – BITSCRY
From cook.bitscry.com
PUTTANESCA PASTA BAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHICKEN PUTTANESCA RECIPE | BON APPéTIT
From bonappetit.com
BAKED PUTTANESCA TILAPIA - CHATELAINE
From chatelaine.com
AUTHENTIC ITALIAN PUTTANESCA RECIPE - GOURMET PROJECT
From gourmetproject.net
FLASH-ROASTED PUTTANESCA WITH GARDEN HERBS RECIPE RECIPE | BETTER …
From bhg.com.au
ONE-POT PASTA PUTTANESCA - KITCHN
From thekitchn.com
CHICKEN PUTTANESCA (DELICIOUSLY EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
ONE-PAN SPAGHETTI PUTTANESCA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
RECIPE: ONE-POT PASTA PUTTANESCA - KITCHN
From thekitchn.com
OVEN PUTTANESCA - MEDITERRANEAN RECIPES
From fooddiez.com
PASTA PUTTANESCA | RICARDO
From ricardocuisine.com
ROASTED TOMATO PASTA PUTTANESCA - THE WOKS OF LIFE
From thewoksoflife.com
SPAGHETTI PUTTANESCA - THE CLEVER MEAL
From theclevermeal.com
SPAGHETTI ALLA PUTTANESCA | RECIPETIN EATS
From recipetineats.com
PASTA PUTTANESCA: THE ULTIMATE RECIPE • STEFANIA'S KITCHENETTE
From stefaniaskitchenette.com
BAKED COD PUTTANESCA | SEAFOOD WITH AN ITALIAN SPICY TOMATO SAUCE
From allourway.com
THE BEST PASTA PUTTANESCA RECIPE - FOODIECRUSH .COM
From foodiecrush.com
PASTA PUTTANESCA (+ VIDEO) IN 20 MINUTES! - CARLSBAD CRAVINGS
From carlsbadcravings.com
SPRING ONION PUTTANESCA RECIPE | RACHAEL RAY
From rachaelray.com
PUTTANESCA PIZZA | RECIPES | DELIA ONLINE
From deliaonline.com
DINNER TONIGHT: PASTA ALLA PUTTANESCA RECIPE
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love