Puttanesca Blanca Linguine Recipes

LINGUINE PUTTANESCA RECIPE

Steps:

• Place the whole tomatoes in a large bowl; use your hands to squeeze and crush the tomatoes into a thick sauce. Set aside.
• Heat the olive oil in a large skillet set over medium heat. Add the grated garlic and red pepper flakes; fry for 60 to 90 seconds, until the garlic is fragrant. Immediately add the tomatoes, olives, capers, salt, pepper, and miso (if using) to the pan. Stir well; turn the heat down to low and simmer, uncovered, for 20 minutes.
• Meanwhile, prepare the linguine according to package instructions for al dente. Drain the pasta and add to the pan of simmered puttanesca sauce. Toss well; serve with grated parmesan if desired.

LINGUINI PUTTANESCA

Steps:

• In a saute pan over medium heat, add olive oil, shallots, garlic, oregano, basil and anchovy fillets. Sweat about 30 seconds, until anchovies begin to break down. Add capers and olives and saute 1 minute. Deglaze with white wine, add clam juice, let reduce by 1/3. Add plum tomatoes and thoroughly incorporate. Add marinara sauce. Season, to taste.
• In separate pot, bring 1 1/2 gallons of water to boil. Season water generously with salt. When water is at a rapid boil, add linguini, stir so there is no clumping. Cook until al dente, about 4 to 5 minutes.
• Add cooked pasta to puttanesca sauce and toss. Garnish with freshly chopped parsley.

LINGUINE WITH TUNA PUTTANESCA

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
• Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.

LINGUINE WITH NO-COOK PUTTANESCA SAUCE

Steps:

• Boil water and cook linguine.
• Meanwhile, in a large bowl, stir tomatoes with all the other ingredients except basil Drain linguine.
• Add linguine and basil to tomato mixture.
• Toss well.
• Enjoy.

PUTTANESCA BLANCA LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil in a large skillet over medium-low heat. Stir fish sauce, chile paste, and garlic in the hot oil; cook and stir until the garlic softens, about 5 minutes. Add bell pepper, olives, capers, and oregano; continue cooking and stirring until the garlic browns, about 5 minutes more. Pour drained linguine into the sauce; toss to coat. Top with black pepper.

PUTTANESCA I

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.

LINGUINE WITH PUTTANESCA SAUCE

Steps:

• Stir together all ingredients except linguine in a large bowl.
• Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain linguine in a colander.
• Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper.

LINGUINE PUTTANESCA

Steps:

• Bring a large pot of salted water to a boil for the linguine.
• While the water is heating, place 2 tablespoons of the olive oil in a large skillet, add the garlic and cook over low heat for five minutes, until the garlic softens and becomes fragrant but does not brown. Add the tomatoes.
• Increase heat to medium high and cook for 10 minutes, until the tomatoes give off their juices and the sauce begins to thicken. Add the anchovies, capers, olives and red pepper flakes, lower heat to medium and cook about 5 minutes longer.
• As soon as the water comes to a boil, add the linguine and cook it until it is al dente, about 7 minutes. Drain and place in a warm serving bowl.
• Add the basil, parsley and remaining tablespoon of olive oil to the sauce. Taste it and add a pinch of salt if necessary. Spoon the sauce over the pasta, toss it well and serve at once.

LINGUINE WITH FRESH PUTTANESCA SAUCE

Steps:

• Stir together all ingredients except linguine in a large bowl.
• Cook linguine.
• Reserving 1 cup cooking water and drain linguine in a colander.
• Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary.
• Season with salt and pepper.

BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
• While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
• Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
• Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.

SPAGHETTI PUTTANESCA

Steps:

• Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
• Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
• Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.