SPAGHETTI PUTTANESCA
Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family
Provided by Esther Clark
Categories Dinner, Pasta, Supper
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 495 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium
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
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 SAUCE
Provided by Food Network
Time 1h30m
Yield about 4 cups of sauce
Number Of Ingredients 12
Steps:
- In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute.
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.
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
This pasta puttanesca recipe is great for a big gathering. It works well as a starter dish or as a main dish for a smaller group. One peeled, diced carrot may be used in place of the sugar for a milder, sweeter and healthier substitute.-Kathryn White, Pinehurst, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. , Meanwhile, heat Dutch oven oven medium-high heat. Add oil; cook and stir carrot and anchovy fillets until carrot is tender. Stir in olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute longer. Stir in the diced tomatoes, tomato paste and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes., Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 283 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 5g fiber), Protein 10g protein.
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
SPAGHETTI & PUTTANESCA SAUCE
Make and share this Spaghetti & Puttanesca Sauce recipe from Food.com.
Provided by Maine-iac
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat.
- Add the garlic, stir, 3 minutes.
- Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes.
- Taste the sauce and add salt and pepper if needed.
- Reduce the heat to very low, simmer another 15 minutes.
- Cook the spaghetti in plenty of boiling water until al dente; drain.
- Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve.
Nutrition Facts : Calories 619, Fat 18.2, SaturatedFat 2.6, Sodium 250.4, Carbohydrate 97.5, Fiber 7.8, Sugar 9.6, Protein 17.6
PUTTANESCA PASTA SAUCE
This pasta sauce hails from the funky Kingston, Ontario restaurant- Chez Piggy. This is a big, bold, grownup taste - emphasizing olives, anchovies and capers over tomatoes with a sweet back note from raisins. Not for the faint of heart. Give it a try.
Provided by Chef Regina V. Smith
Categories Spaghetti
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Soak raisins in hot water for 15 minutes until soft, then drain and chop.
- Warm the olive oil in a large skillet, and stir in all ingredients, except pasta and cheese. Heat through.
- Toss with hot pasta and garnish with cheese.
Nutrition Facts : Calories 875.5, Fat 47.9, SaturatedFat 6.2, Cholesterol 1.1, Sodium 402.3, Carbohydrate 95.8, Fiber 5.9, Sugar 7.7, Protein 17.9
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PUTTANESCA PASTA SAUCE | BETTER HOMES & GARDENS
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5/5 (2)Total Time 3 hrs 45 minsServings 7Calories 44 per serving
- In a large skillet heat oil over medium heat. Add garlic, anchovies, and crushed red pepper. Cook and stir about 1 minute or until fragrant. Remove from heat.
- Cut peeled tomatoes into chunks; add some of the chunks to a food processor. Cover and process until chopped. Transfer chopped tomatoes to a 7- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Working in batches, repeat chopping the remaining tomatoes in the food processor. Add all of the tomatoes to the pot.
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