Pasta Puttanesca Perfecto 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.

PASTA PUTTANESCA



Pasta Puttanesca image

Provided by Michael Chiarello : Food Network

Yield 2 1/2 to 3 cups or 4 to 6 servings

Number Of Ingredients 12

2 teaspoons chopped and smashed anchovies
2 teaspoons salted or canned capers, rinsed and chopped
1 1/2 cups marinara sauce
1/4 cup clam juice (preferably unsalted)
Freshly ground black pepper
1 1/2 teaspoons hot chili paste, finely chopped (recommended: Peperoncino Piccante Chili "Paste")
1/2 cup peeled, seeded, roughly chopped tomatoes (if you don't have any tomatoes on hand, increase the marinara sauce to 2 cups)
1/2 cup each Kalamata and picoline olives, pitted and quartered
1 tablespoon finely chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano
2 tablespoons finely chopped Italian parsley, optional
1 1/2 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil

Steps:

  • Smash out the anchovy fillet with the flat side of the knife. After the capers are rinsed, mash those with flat of knife as well.
  • Whisk the marinara and clam juice together in large sauce pot, season with fresh black pepper, to taste. Add the anchovies, capers, and chili paste, and stir. Add the tomatoes to sauce with the olives. Add parsley, oregano, vinegar, and olive oil. Bring to boil. Check and adjust the seasoning.
  • Just before serving, warm the sauce and toss in a pan with some hot pasta. Top with grated pecorino. Add some pasta water, if desired, to thin out the sauce. The sauce is also terrific over grilled fish or on a bruschetta.
  • (c) 2002 NapaStyle Inc. All rights reserved.

PASTA PUTTANESCA



Pasta Puttanesca image

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

Salt to taste
3 tablespoons olive oil
3 or more cloves garlic, lightly smashed and peeled
3 or more anchovy fillets
1 28-ounce can whole plum tomatoes
Freshly ground black pepper to taste
1/2 cup pitted black olives, preferably oil-cured
2 tablespoons capers
Crushed red pepper flakes to taste
1 pound linguine or other long pasta
Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

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

PASTA PUTTANESCA



Pasta Puttanesca image

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

Coarse salt
1 pound spaghetti or linguine
3 tablespoons olive oil
6 medium cloves garlic, minced
1/2 teaspoon crushed red-pepper flakes
10 anchovies, crushed
1 (28-ounce) can Italian plum tomatoes, seeded, chopped, and strained, reserving juice
3 tablespoons capers, drained
1/2 cup Kalamata olives (3 ounces), pitted and coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley

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.

EASY PUTTANESCA SAUCE



Easy Puttanesca Sauce image

For great results, finish cooking pasta in the sauce, adding a little pasta water.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

1/4 cup olive oil
3 cloves garlic, minced
1 medium yellow onion, diced small
Salt and pepper
1 can (28 ounces) whole peeled tomatoes, pureed
3 anchovies
3 tablespoons capers, rinsed and drained
1/2 cup quartered pitted Kalamata olives
1/2 teaspoon red-pepper flakes

Steps:

  • In a large saucepan, heat oil and garlic over medium until fragrant. Add onion and cook, stirring occasionally, until onion is soft. Add anchovies, capers, olives, and red-pepper flakes and cook 1 minute, crushing anchovies with a spoon. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce to a rapid simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Serve with 3/4 pound cooked pasta.

Nutrition Facts : Calories 235 g, Fat 18 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 g

PASTA PUTTANESCA



Pasta Puttanesca image

Make and share this Pasta Puttanesca recipe from Food.com.

Provided by Lane5928

Categories     European

Time 40m

Yield 1 unknown

Number Of Ingredients 13

2 tablespoons extra virgin olive oil, 2 turns around the pan
4 -6 cloves garlic, chopped
1 can flat anchovy fillet, drained
1/2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers, cracked
1 (32 ounce) can chunky style crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes, drained
a few grinds black pepper
1/4 cup flat leaf parsley, a couple of handfuls,chopped
1 lb spaghetti, cooked to al dente (with a bite)
crusty bread, for mopping
grated parmigiano-reggiano cheese or romano cheese, for passing,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 a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
  • Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar.
  • The unit price is always much less per pound and you can get just what you need for each recipe.

Nutrition Facts : Calories 2429.7, Fat 50.7, SaturatedFat 7.9, Cholesterol 38.2, Sodium 4154.5, Carbohydrate 414.5, Fiber 36, Sugar 47.9, Protein 86.4

PUTTANESCA I



Puttanesca I image

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

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

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

SPAGHETTI ALLA PUTTANESCA



Spaghetti alla Puttanesca image

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

3 (28 ounce) cans diced tomatoes
⅔ cup extra-virgin olive oil
1 white onion, diced
1 bunch fresh basil leaves, torn
1 tablespoon anchovy paste
6 cloves garlic, minced
1 tablespoon dried oregano
⅛ teaspoon baking soda
salt to taste
3 (6 ounce) cans pitted black olives, chopped
1 cup balsamic capers, drained
1 bunch parsley leaves, chopped
3 (16 ounce) packages spaghetti
1 teaspoon red pepper flakes

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

PASTA PUTTANESCA PERFECTO



Pasta Puttanesca Perfecto image

I LOVE pasta puttanesca, and have made it a few different ways, sometimes even with tuna. However, this is my go-to recipe that is quite easy to put together. I have made this as a first-course for holiday dinners or for my weeknight cravings. I must say, though, that the fresh herbs are key!

Provided by JackieOhNo

Categories     European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 lb rigatoni pasta or 1 lb penne
1 tablespoon extra virgin olive oil
3 -4 large garlic cloves, minced
1 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh thyme, chopped
2 tablespoons fresh basil (coarsely chopped or chiffonaded)
1 tablespoon fresh oregano, chopped
2 ounces rolled anchovies packed in oil
1 (28 ounce) can diced tomatoes
1 bay leaf
1/4 teaspoon crushed red pepper flakes
1 cup kalamata olives or 1 cup burgundy olive, pitted and halved
1/4 cup drained capers

Steps:

  • Bring a large pot of water to boil and add a generous palmful of sea salt or kosher salt to the pot. Add pasta and cook according to package directions until al dente.
  • While waiting for the water to boil, heat oil in a medium skillet. Add garlic and cook for about 2 minutes, stirring occasionally, and making sure it does not burn. Then add onion, salt, pepper, fresh herbs and stir, cooking, for about 5 minutes. Add the anchovies and their oil, raise the heat to medium-high, and cook for another 1-2 minutes, stirring until anchovies are dissolved.
  • Add tomatoes with their juice, as well as bay leaf and red pepper flakes. Simmer for 5 minutes, then add olives and capers. Simmer another 5-10 minutes, then taste and adjust seasonings. Drain pasta and place in a large shallow bowl, then toss with the puttanesca sauce and serve.

Nutrition Facts : Calories 589.7, Fat 13.7, SaturatedFat 2.6, Cholesterol 105.3, Sodium 1241.4, Carbohydrate 96.6, Fiber 8.5, Sugar 9.2, Protein 22.4

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2022-02-08 Cook garlic, 2 anchovies, and ⅓ cup oil in a medium Dutch oven or other heavy pot over medium heat, stirring and smashing anchovies with a wooden spoon, until garlic starts to brown around the ...
From bonappetit.com


PERFECT PASTA ALLA PUTTANESCA - SIMMER + SAUCE
2022-01-20 Step 1 Bring pot of salted water to boil. Cook the pasta per the package instructions. While the pasta is cooking, make the sauce. Step 2 In a large saucepan, heat half the oil over medium heat. When hot, add the garlic and anchovy paste. Cook, while stirring, about 1 minute.
From simmerandsauce.com


TRADITIONAL PASTA PUTTANESCA - THESTAYATHOMECHEF.COM
Let cook, stirring occasionally for about 5 minutes until garlic turns golden. Add in diced tomatoes, stir, and let them simmer for 5 minutes. Add in olives, sun-dried tomatoes, capers, oregano, and red pepper flakes. Stir and let simmer over medium …
From thestayathomechef.com


PASTA PUTTANESCA: THE ULTIMATE RECIPE - STEFANIA'S KITCHENETTE
2020-05-10 Reduce the heat to a low and simmer until the pasta is done; When the water boils, add a tablespoon of salt and cook the pasta according to the instructions on the package; Finely chop the parsley and add it to the sauce; reserve a little for plate decoration; Add a tip of a teaspoon of ground pepper and let it simmer;
From stefaniaskitchenette.com


PASTA PUTTANESCA (+ VIDEO) IN 20 MINUTES! - CARLSBAD CRAVINGS
Reserve ¾ cup pasta water. Drain pasta and return to the pot. Heat olive oil in a large saucepan over medium heat. Add garlic, anchovies and red pepper flakes and cook for 2-3 minutes, until the garlic is golden and anchovies have melted into the oil. Stir in the crushed tomatoes, cherry tomatoes, oregano and pepper.
From carlsbadcravings.com


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