Pasta With Green Puttanesca Recipes

GREEN PASTA PUTTANESCA

Steps:

• Cook pasta according to package directions. Drain; reserving 1/2 cup pasta water.
• Heat oil in large skillet set over medium heat; cook garlic and 2 tablespoons green onions until tender and fragrant, a minute or so. Add artichokes, capers and anchovy paste; cook for 3-5 minutes or until heated through.
• Toss cooked pasta into skillet, along with arugula, spinach, basil, lemon juice and reserved pasta water, until well coated.
• Sprinkle with remaining green onions, and chili flakes (if using).
• Serves 4.

PASTA WITH GREEN PUTTANESCA

Steps:

• Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta.
• While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves.

PASTA WITH GREEN PUTTANESCA

Steps:

• Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, or according to package directions, then drain but reserve a cup of cooking water.
• While the pasta is cooking, warm 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add capers and cook, stirring occasionally, until the capers start to brown, about 3 minutes. Ad the remaining 1 tablespoon olive oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes.
• Add the spinach and cook until wilted, 1 to 2 minutes. Add pasta and toss for 1 minute. Add a splash of pastat water if the pasta seems dry. Season with kosher salt. Toss in basil leaves.

GREEN EMPORIUM PASTA WITH PUTTANESCA SAUCE

Steps:

• Crush tomatoes with your hands. In a large nonstick pot, sauté garlic in oil until golden brown, taking care not to burn. Add tomatoes and simmer 10 minutes on a low flame. In a separate medium-sized pot, bring water to boil. Add olives and capers to tomatoes and cook 10 minutes more. Meanwhile, add linguine to the boiling water. When pasta is cooked through yet slightly firm, about 8 minutes, drain and divide among 4 bowls. Top with sauce; sprinkle with fresh basil and Parmesan to taste.

PASTA WITH GREEN PUTTANESCA

Steps:

• Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta.
• While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves.

PASTA WITH NO-COOK PUTTANESCA SAUCE

Steps:

• In a large bowl, combine tomatoes, oil, olives, capers, and garlic. Season generously with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
• Add pasta to bowl with tomatoes; add reserved pasta water and cheese. Toss well to combine, creating a silky sauce. Remove garlic; serve with more cheese and pepper and a drizzle of oil.

PASTA PUTTANESCA

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.