PUTTANESCA SAUCE
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 1. Bring pot of salted water to boil.
- 2. Drain tomatoes, reserving their juices, into a large bowl and crush with fork or hands; set aside. Warm 2 tablespoons of olive oil with garlic, anchovies and chile pepper in a small skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden. Add the crushed tomatoes with some salt and the bay leaf. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down slightly, about 5 to 7 minutes. Stir in olives, capers and reserved tomato juices and continue to simmer until the sauce has thickened slightly and flavors are well incorporated, about 10 minutes.
- 3. Cook pasta in the boiling water, according to package directions. Drain and place in a serving bowl. Remove and discard the bay leaf from the sauce and add to the pasta along with the remaining tablespoon of oil and parsley. Season with salt and pepper to taste and serve with grated Parmigiano-Reggiano or pecorino cheese.
PUTTANESCA SAUCE FOR GARLIC LOVERS
Make and share this Puttanesca Sauce for Garlic Lovers recipe from Food.com.
Provided by southern chef in lo
Categories Sauces
Time 25m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Combine the first 6 ingredients in large saucepan; bring to a boil.
- Add the tomato, pesto, and red peppers; bring to boil again.
- Reduce heat and simmer uncovered 10 minutes stirring occasionally.
- Serve over hot pasta.
SPAGHETTI ALLA PUTTANESCA
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
- Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
- In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
- Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
- In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
- Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.
QUICK PUTTANESCA SAUCE
Make and share this Quick Puttanesca Sauce recipe from Food.com.
Provided by Abby Girl
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat the olive oil and cook the garlic for 2 minutes. Add the remaining ingredients and simmer for 15 minutes.
- Serve over pasta.
Nutrition Facts : Calories 184, Fat 3.6, SaturatedFat 0.6, Cholesterol 5.1, Sodium 538.7, Carbohydrate 23.8, Fiber 2.4, Sugar 1.1, Protein 6.1
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
PANTRY PUTTANESCA
Martha created this simple puttanesca recipe in response to a TV viewer's request for easy meals to prepare with household ingredients.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook according to package directions. Drain.
- Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, red pepper flakes, and anchovies, if desired, mashing with a wooden spoon. Cook, stirring, until garlic is fragrant, about 2 minutes.
- Add tomatoes and their juice, breaking up tomatoes with hands. Stir in capers, if desired, and olives. Bring to a boil and immediately reduce to a simmer. Let simmer until thickened, 5 to 10 minutes. Add pasta to skillet and season with salt and pepper; toss to combine, and serve.
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
LINGUINE WITH PUTTANESCA SAUCE
Categories Olive Pasta Tomato Quick & Easy Mother's Day Spring Summer Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 11
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.
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