Rigatoni Alla Puttanesca E Arrabbiata Recipes

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RIGATONI PUTTANESCA



Rigatoni Puttanesca image

Make and share this Rigatoni Puttanesca recipe from Food.com.

Provided by texasjj

Categories     European

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 large yellow onion, halved and slivered
6 cloves garlic, coarsely chopped
2 (28 ounce) cans Italian plum tomatoes
1 1/2 tablespoons tomato paste
2 (2 ounce) cans anchovies packed in oil
3/4 cup pitted and coarsely chopped black olives
4 tablespoons drained capers
1 teaspoon dried basil
1 teaspoon dried oregano
1 pinch of crushed red pepper flakes
fresh coarse ground black pepper, to taste
1 lb rigatoni pasta or 1 lb other large tube-shaped pasta
parmesan cheese (optional)

Steps:

  • Heat 2 tablespoons of olive oil in a heavy saucepan.
  • Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
  • Crush tomatoes slightly; add to the saucepan along with their liquid.
  • Stir in tomato paste; cook for 5 minutes over medium heat.
  • Coarsely chop the anchovies and add to the saucepan along with their oil.
  • Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
  • Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
  • While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
  • Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
  • Drain pasta and serve topped with puttanesca sauce.
  • Pass the Parmesan.

RIGATONI ALLA PUTTANESCA E ARRABBIATA



Rigatoni alla Puttanesca e Arrabbiata image

A combination of Puttanesca and Arrabbiata sauces, plus a few added ingredients, this dish makes a great main course. It's also fun to experiment with this recipe. I used rigatoni, but any pasta would work well.

Provided by Kelly

Categories     Italian Recipes

Time 43m

Yield 2

Number Of Ingredients 12

3 slices bacon
1 teaspoon olive oil
1 teaspoon garlic, minced
1 pinch red pepper flakes, or to taste
3 tomatoes - peeled, seeded and chopped
5 artichoke hearts, drained and chopped
¼ cup chopped kalamata olives
1 tablespoon capers, rinsed and drained
salt and pepper to taste
2 cups uncooked rigatoni pasta
2 ounces crumbled feta cheese, for topping
¼ cup chopped fresh flat-leaf parsley, for garnish

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente, about 13 minutes. Drain, and place pasta into a large bowl.
  • Place olive oil in another skillet, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, red pepper flakes, tomatoes, artichokes, olives, and capers. Cook and stir until heated through, about 5 minutes. Season to taste with salt and pepper.
  • Add bacon-vegetable mixture to pasta, and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese, and garnish with parsley. Serve immediately.

Nutrition Facts : Calories 533.7 calories, Carbohydrate 67.8 g, Cholesterol 40.1 mg, Fat 20.7 g, Fiber 6.6 g, Protein 22.2 g, SaturatedFat 7.4 g, Sodium 1260.8 mg, Sugar 8.6 g

RIGATONI ALLA PUTTANESCA E ARRABBIATA



Rigatoni alla Puttanesca e Arrabbiata image

A combination of Puttanesca and Arrabbiata sauces, plus a few added ingredients, this dish makes a great main course. It's also fun to experiment with this recipe. I used rigatoni, but any pasta would work well.

Provided by Kelly

Categories     Italian Recipes

Time 43m

Yield 2

Number Of Ingredients 12

3 slices bacon
1 teaspoon olive oil
1 teaspoon garlic, minced
1 pinch red pepper flakes, or to taste
3 tomatoes - peeled, seeded and chopped
5 artichoke hearts, drained and chopped
¼ cup chopped kalamata olives
1 tablespoon capers, rinsed and drained
salt and pepper to taste
2 cups uncooked rigatoni pasta
2 ounces crumbled feta cheese, for topping
¼ cup chopped fresh flat-leaf parsley, for garnish

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente, about 13 minutes. Drain, and place pasta into a large bowl.
  • Place olive oil in another skillet, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, red pepper flakes, tomatoes, artichokes, olives, and capers. Cook and stir until heated through, about 5 minutes. Season to taste with salt and pepper.
  • Add bacon-vegetable mixture to pasta, and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese, and garnish with parsley. Serve immediately.

Nutrition Facts : Calories 533.7 calories, Carbohydrate 67.8 g, Cholesterol 40.1 mg, Fat 20.7 g, Fiber 6.6 g, Protein 22.2 g, SaturatedFat 7.4 g, Sodium 1260.8 mg, Sugar 8.6 g

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