PUTTANESCA MEATBALL BAKE
This quick-to-prepare pasta bake with capers, chilli flakes, olives and courgettes is the ideal midweek meal. Tasty and filling, it'll satisfy the whole family
Provided by Lulu Grimes
Categories Dinner
Time 1h20m
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a frying pan and gently fry the meatballs until they are browned all over, then tip them into a dish. Add the garlic and chilli, if using, to the leftover oil in the pan and cook it briefly along with the anchovies, if using. Fry until the anchovies almost melt, then add the courgettes and cook until any liquid they give off has evaporated. Stir in the capers, olives and passata and bring to a simmer. Add the meatballs and cook for 5 mins more, then season if needed.
- Meanwhile, cook the pasta following pack instructions, drain well, then tip into an ovenproof baking dish about 25cm wide. Spoon over the meatball mixture, stir into the pasta and level the surface as much as possible. Sprinkle over the parmesan and bake for 30 mins, or until the top is browned a little and the sauce is bubbling. Rest for 5 mins before serving.
Nutrition Facts : Calories 438 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1.3 milligram of sodium
PANTRY PUTTANESCA
Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time.
Provided by Julie Filips
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 21m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large pot with water. Bring to a rolling boil over high heat.
- As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
- Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
- Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
- Stir the olives and capers into the sauce; add pasta and toss to combine.
- Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 53.3 g, Cholesterol 2.5 mg, Fat 24 g, Fiber 4.6 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 944.5 mg, Sugar 6.6 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
PUTTANESCA MEATBALL SLIDERS
Their just-right size and spice set these tender meatballs apart from others you may have tried. Placed on soft dinner rolls and topped with a zesty sauce, these unique sliders quickly win over a crowd. -Amy Coeler, Lemoore, California
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 15 sliders.
Number Of Ingredients 22
Steps:
- Place tomatoes in a food processor; cover and process until pureed. Set aside. In a large skillet, saute onion in oil until tender. Add the garlic, pepper flakes and fennel; cook 2 minutes longer. Stir in the tomatoes, capers, salt and pepper. Bring to a boil. Reduce heat; simmer until thickened, about 15-20 minutes stirring occasionally., Meanwhile, in a large bowl, combine 1/2 cup cheese, bread crumbs, milk, egg, parsley, garlic, pepper and salt. Crumble meat over mixture and mix well. Shape into fifteen 1-1/2-in. balls. , In a large skillet, brown meatballs in oil; drain. Transfer meatballs to sauce; simmer, uncovered, until a thermometer reads 160°, about 15-20 minutes., Place a meatball on each roll. Top with sauce and remaining cheese. Freeze option: Freeze rolls in freezer bags. Freeze meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Place a meatball on each roll and top as directed.
Nutrition Facts : Calories 248 calories, Fat 11g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 482mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
OVEN PUTTANESCA
The assertive oven-roasted sauce allows this pasta dish to shine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Toss tomatoes, garlic, capers, oil, salt, and pepper on a rimmed baking sheet. Roast for 35 minutes, then reduce oven to 375 degrees. Add olives, stirring once, and roast 15 minutes more.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain.
- Toss with tomato sauce, and season to taste with salt and pepper. Serve drizzled with olive oil.
Nutrition Facts : Calories 294 g, Fat 7 g, Fiber 3 g, Protein 6 g
SPAGHETTI MEATBALL BAKE RECIPE BY TASTY
Here's what you need: bolognese sauce, water, fresh egg pasta, grated cheddar cheese, fresh basil, lean ground beef, garlic powder, parsley, paprika, salt, pepper
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Mix all of the meatball ingredients together into a large bowl, then form into 14 golfball-sized balls.
- Combine the full jar of sauce and half a jar of water together in a large bowl.
- Stir in the spaghetti until it's fully coated in the sauce.
- Spread the coated spaghetti into a casserole dish then top with the meatballs.
- Cover and bake in the centre of the oven for 18-20 minutes.
- Sprinkle over the cheese and grill/broil for a further 5-7 minutes uncovered, until the cheese is melted and stringy and the top of the meatballs are brown.
- Sprinkle over the basil and serve immediately.
- Enjoy!
Nutrition Facts : Calories 539 calories, Carbohydrate 46 grams, Fat 23 grams, Fiber 3 grams, Protein 32 grams, Sugar 2 grams
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