PUTTANESCA SAUCE RECIPE (SPAGHETTI ALLA PUTTANESCA)
An authentic Puttanesca Sauce recipe or Suggo all Puttanesca, made with anchovies, capers and black olives. A favorite pasta dish of spaghetti alla Puttanesca.
Provided by Florentina
Categories Main
Time 50m
Number Of Ingredients 11
Steps:
- In a heavy bottom pot add a lug of olive oil over low flame.
- Add the anchovies and red pepper flakes to the olive oil and sauté for about two minutes until the anchovies start to melt into the oil.
- Stir in the garlic and stir well taking good care not to burn it. Add half of the black olives and the capers and cook for about 15 seconds or so.
- Use your hands to roughly crush the San Marzano tomatoes and add them to the pot together with the oregano. Stir well and bring to a gentle simmer.
- Partially cover the sauce with a lid and let it cook down for about 35 minutes until reduced and thickened to your liking. Stir often.
- Remove the sauce from flame and adjust seasonings to your taste with the sea salt.
- Meanwhile cook the spaghetti al dente and toss them with the puttanesca sauce.
- Serve hot, garnished with the remaining olives and fresh parsley.
GRILLED BROCCOLI WITH APRICOT PUTTANESCA
This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York. A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat. Do cut the broccoli into large florets; it makes them easier to manage on the grill.
Provided by Jeff Gordinier
Categories side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut dried apricots into small pieces (about 6 pieces per apricot) and place in a small saucepan; add enough vinegar to cover. Slowly bring mixture to a simmer. When liquid is simmering, remove from heat and strain the apricots, reserving the cooking liquid. In a small bowl, mix drained apricots with the capers, olives, chiles and oregano.
- In a separate small bowl, whisk 1/8 cup of the reserved apricot cooking liquid with 1/2 cup olive oil and the lemon juice to make a dressing. (Puttanesca and dressing can be made in advance.)
- Heat grill to high. In a large bowl, toss broccoli with olive oil to coat; lightly season with salt.
- Place broccoli directly on the grill (or in a grill basket, if you have one) and cook, covered, until the outsides are beginning to char, about 3 minutes. Flip broccoli and cook 2 more minutes, or until it is tender and nicely charred.
- Remove broccoli from grill and toss with onion, apricot puttanesca and dressing until evenly coated. Transfer to a serving platter and serve right away, or reserve and serve at room temperature later.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 799 milligrams, Sugar 16 grams
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
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
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 SAUCE WITH BROCCOLI
I love this sauce! As I always have the ingredients on hand, this is a simple, yet tasty sauce to have on hand. I adapted this recipe from a number of sources and came up with this
Provided by Abby Girl
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and cook garlic.
- Add tomatoes and liquid and cook for 30 minutes.
- Just before serving, add remaining ingredients.
PUTTANESCA CHUTNEY OVER CHICKEN WITH POTATOES AND BROCCOLI
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Place potatoes in a saucepan, cover with water and bring to a boil. Boil just until potatoes begin to soften, about 5 minutes. Drain well. Place potatoes on a baking sheet and drizzle with 1 tablespoon of the olive oil and season, to taste, with salt and pepper and toss well to coat. Make sure potatoes are in 1 layer and then place in the oven and roast until golden brown and tender, about 10 minutes. Alternately, toss raw potatoes with 1 tablespoon olive oil and salt and pepper, to taste, and spread on a baking sheet. Roast 30 minutes, or until golden brown and tender.
- Place a grill pan on the stove over medium-high heat. Coat chicken all over with 1 tablespoon of the olive oil, salt and black pepper. Place the chicken on the grill pan and cook about 4 to 5 minutes per side, until cooked through.
- Meanwhile, in a small saucepan, combine Puttanesca Sauce, onion, raisins, vinegar and brown sugar. Set pan over medium heat and bring to a simmer. Simmer 10 minutes, until sauce thickens and reduces.
- Place broccoli florets in a microwave-safe bowl. Add 3 tablespoons water, cover and microwave for 3 to 4 minutes, until tender.
- Serve sauce over chicken. Serve potatoes and broccoli on the side.
- Puttanesca Sauce:
- 2 teaspoons olive or vegetable oil
- 1 medium onion, chopped
- 2 tablespoons minced garlic
- 2 (28-ounce) cans crushed tomatoes
- 1 cup pitted Greek (kalamata) olives, halved
- 3 tablespoons drained capers
- 2 teaspoons anchovy paste
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup red wine, optiona)
- Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.
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
The simplicity of this Neapolitan recipe, named for ladies of the night, belies its luscious flavor. Use pitted olives to ease preparation. I especially like this dish made with whole wheat spaghettini.
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
- Heat the oil in a large saucepan. Add the garlic and bell pepper and sauté over medium-low heat for 2 to 3 minutes, or until the garlic is golden.
- Add the fresh tomatoes, sauce, olives, sun-dried tomatoes, and wine. Turn the heat to medium-high and bring to a simmer; then simmer gently, uncovered, for 3 to 5 minutes.
- Combine the cooked pasta with the olive sauce in a serving bowl. Add the parsley, season with salt and pepper, and toss well. Serve at once.
- Serve with Broccoli with Pine Nuts or Almonds (page 204) and a salad of mixed greens or dark green lettuce, chickpeas or red beans, crisp cucumber, and carrots.
- Garlic and Lemon Beans (page 110) is a good way to boost the protein content of the meal. Round it out with a simple slaw or green salad.
- For a hearty meal, start with White Bean and Escarole Soup (page 33). Then choose the Recipe Not Required mixed greens salad that includes pickled beets, crisp cucumber, and turnip (page 192). Top it all off with some crusty wholegrain bread to soak up the delicious flavor.
- Calories: 375
- Total Fat: 10g
- Protein: 10g
- Carbohydrates: 60g
- Fiber: 5g
- Sodium: 790mg
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
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- Bring 1cm (1/2in) salted water to the boil in a medium saucepan. Chop broccoli into bite sized florettes. Slice the stems.
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