CAMPANELLE WITH FRESH PUTTANESCA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil. Salt it heavily. Add the pasta and cook for 2 minutes less than directed by the package, about 5 minutes. Drain well reserving 1/2 cup of the pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Season the salmon evenly with 1/4 teaspoon salt and add to the hot skillet. Cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often, until they begin to soften, about 3 minutes. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, parsley and oregano. Stir to combine. Add the cooked pasta to the sauce and sprinkle the bare pasta with the Parmesan. Toss well to coat. Add 1/4 cup of the reserved pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired.
PASTA PUTTANESCA
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.
Provided by Mark Bittman
Categories dinner, pastas, appetizer, main course
Time 30m
Yield 3 to 6 servings
Number Of Ingredients 11
Steps:
- Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
- Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
- Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 9 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 6 grams
PANTRY PULL PASTA PUTTANESCA
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter and 1 tablespoon olive oil in a small skillet over medium heat. Once the butter is melted, add the breadcrumbs and toast until golden brown and crispy, 2 to 3 minutes. Set aside.
- Bring a large pot of water to a boil. Season aggressively with salt. Add the pasta and cook to al dente, 1 to 2 minutes less than the package recommends. Drain, reserving 1 cup of the pasta cooking water.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the anchovies and cook, using a wooden spoon to break them up, until the anchovies begin to dissolve into the oil, 2 to 3 minutes. Reduce the heat to low. Add the garlic and chile flakes and cook, stirring, an additional 1 to 2 minutes, taking care not to burn the garlic. Stir in the tomatoes, olives, capers, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook until thickened, 10 to 15 minutes. Increase the heat to medium-high, then add the spaghetti and 1/4 cup to 1/2 cup of the pasta water. Cook, tossing, until the pasta is coated and the sauce begins to thicken, 1 to 2 minutes. Remove from the heat and stir in the parsley. Top with the toasted breadcrumbs and serve immediately.
CLASSIC SPAGHETTI PUTTANESCA
Keep these pantry ingredients on hand for this fast, flavorful weeknight dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high. Add grape tomatoes, capers, anchovies, olives, and garlic; cook until fragrant and tomatoes soften, about 5 minutes. Add tomato puree and season with salt and pepper; cook 2 minutes (sauce will be separated).
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a thin sauce that coats pasta. Season to taste with salt and pepper, and serve immediately.
Nutrition Facts : Calories 420 g, Fat 13 g, Fiber 4 g, Protein 12 g
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
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
More about "pappardelle puttanesca recipes"
PUTTANESCA SAUCE RECIPE WITH PAPPARDELLE PASTA - CHEF …
From billyparisi.com
Ratings 4Category Dinner, Lunch, MainCuisine American, ItalianTotal Time 3 hrs 10 mins
- Sauce: In a large sauté pan with olive oil over medium heat add in the garlic and anchovies until lightly browned. Next add in the olives, capers, tomatoes, red pepper flakes and salt and pepper and simmer over low heat for 10-15 minutes.
- Pasta: Make a 1/2 batch of homemade pasta, or you can simply cook pre-made store bought pasta. 2 pounds dry will serve 8 people.
- To make pappardelle pasta with homemade dough, simply fold the dough over several times and slice it to your desired thickness. About 3/4” for pappardelle. Repeat the process until all the dough has been cut and toss it together with a little bit of flour and place on a sheet tray lined with parchment paper and sit for 20 to 30 minutes.
- Cook the noodles in a large pot of boiling salted water until they are al dente, or slightly crunchy, strain them add them to the sauté pan with the sauce and toss. Season with salt and pepper.
PASTA PUTTANESCA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SPAGHETTI ALLA PUTTANESCA RECIPE | JAMIEOLIVER.COM RECIPES
From jamieoliver.com
HOW TO COOK THE PERFECT PASTA PUTTANESCA - THE GUARDIAN
From theguardian.com
BEST PASTA PUTTANESCA RECIPE - HOW TO MAKE PASTA …
From delish.com
10 BEST PAPPARDELLE PASTA RECIPES | YUMMLY
From yummly.com
CHICKEN PUTTANESCA RECIPE | BON APPéTIT
From bonappetit.com
EASY PASTA ALLA PUTTANESCA WITH PAPPARDELLE - ZESTFUL KITCHEN
From zestfulkitchen.com
5/5 (2)Total Time 35 minsCategory DinnerCalories 392 per serving
- Heat oil over medium in a large sauté pan. Add onion and sauté until softened, about 5 minutes.
- Add garlic, tomato paste, anchovy paste, italian seasoning, and pepper flakes and cook until fragrant, about 30 seconds.
- Stir in tomatoes, wine, and basil sprig, bring sauce to a boil, reduce heat to medium-low and simmer until thickened, about 15 minutes.
THE BEST PASTA PUTTANESCA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (20)Calories 344 per servingCategory Entree
20 BEST PAPPARDELLE PASTA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Category Dinner, Recipe Roundup
BEST PASTA PUTTANESCA RECIPES | THE PIONEER WOMAN - FOOD NETWORK
From foodnetwork.ca
PUTTANESCA SAUCE RECIPE WITH PAPPARDELLE PASTA - FOOD NEWS
From foodnewsnews.com
PUTTANESCA SAUCE RECIPE WITH HOMEMADE PAPPARDELLE PASTA
From foodnewsnews.com
PAPPARDELLE PUTTANESCA | RECIPE | OLIVE RECIPES, ITALIAN DISHES, …
From pinterest.com
PASTA PUTTANESCA - THE PIONEER WOMAN
From thepioneerwoman.com
SAUCE RECIPES - PAPPARDELLE'S PASTA
From pappardellespasta.com
PAPPARDELLE PUTTANESCA - 9KITCHEN - NINE.COM.AU
From kitchen.nine.com.au
EASY PASTA PUTTANESCA RECIPE – A COUPLE COOKS
From acouplecooks.com
PUTTANESCA - THE PASTA THAT GETS AROUND - LA CUCINA ITALIANA
From lacucinaitaliana.com
PAPPARDELLE PUTTANESCA - MEDITERRANEAN RECIPES
From fooddiez.com
HOW TO MAKE AUTHENTIC ITALIAN PUTTANESCA SAUCE RECIPE
From italianfoodfast.com
EASY ITALIAN SPAGHETTI PUTTANESCA RECIPE - BACON IS MAGIC
From baconismagic.ca
HOW TO MAKE PAPPARDELLE - LUNDS & BYERLYS
From lundsandbyerlys.com
10 BEST CHICKEN PAPPARDELLE RECIPES | YUMMLY
From yummly.com
PAPPARDELLE ALLA PUTTANESCA - EASY MEALS WITH VIDEO RECIPES BY …
From recipe30.com
SPAGHETTI ALLA PUTTANESCA; THE AUTHENTIC ITALIAN RECIPE.
From the-pasta-project.com
PAPPARDELLE PUTTANESCA | SEASON THIS
From seasonthisblog.com
WORLD BEST FLAKES : PAPPARDELLE PUTTANESCA
From worldbestflakerecipes.blogspot.com
PAPPARDELLE PUTTANESCA | RECIPESTY
From recipesty.com
RECIPE USED TO LURE MEN! PAPPARDELLE ALLA PUTTANESCA WITH FRESH …
From youtube.com
PASTA PUTTANESCA (+ VIDEO) IN 20 MINUTES! - CARLSBAD CRAVINGS
From carlsbadcravings.com
PASTA PUTTANESCA - DINNER AT THE ZOO
From dinneratthezoo.com
PASTA PUTTANESCA RECIPES - COOKING WITH NONNA
From cookingwithnonna.com
WORLD BEST FLAKES : PAPPARDELLE PUTTANESCA
From worldbestflakerecipes.blogspot.com
PASTA PUTTANESCA | RICARDO
From ricardocuisine.com
PAN-SEARED HALIBUT WITH CREAMY ASIAGO POLENTA TOPPED WITH …
From pappardellespasta.com
PAPPARDELLE PUTTANESCA - EASYCOOKFIND
From easycookfind.com
PASTA PUTTANESCA (TART'S SPAGHETTI) | RECIPES | DELIA ONLINE
From deliaonline.com
SPAGHETTI ALLA PUTTANESCA | RECIPETIN EATS
From recipetineats.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