PASTA PUTTANESCA
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
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
Provided by Michael Chiarello : Food Network
Yield 2 1/2 to 3 cups or 4 to 6 servings
Number Of Ingredients 12
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
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
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.
EASY PUTTANESCA SAUCE
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
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
Make and share this Pasta Puttanesca recipe from Food.com.
Provided by Lane5928
Categories European
Time 40m
Yield 1 unknown
Number Of Ingredients 13
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
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
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
PASTA PUTTANESCA PERFECTO
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
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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