Spaghetti Alla Puttanesca Recipes

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SPAGHETTI PUTTANESCA



Spaghetti Puttanesca image

Provided by Jamie Oliver

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound (455 grams) dried spaghetti, the best you can get
2 cloves garlic, finely chopped
1 handful capers, soaked in water and drained
2 handfuls big black olives, pitted
12 anchovy fillets, roughly chopped
3 small dried red chiles, crumbled
1 tablespoon dried oregano
Extra-virgin olive oil
2 (14 ounce/400gram) cans tomatoes, drained and chopped
1 good handful fresh basil
Salt and freshly ground black pepper

Steps:

  • Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

SPAGHETTI ALLA PUTTANESCA



Spaghetti alla Puttanesca image

Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.

Provided by Martha Holmes

Categories     Fish     Olive     Pasta     Tomato     Quick & Easy     High Fiber     Capers     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Grated Parmesan cheese

Steps:

  • Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

PASTA PUTTANESCA



Pasta Puttanesca image

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

Salt to taste
3 tablespoons olive oil
3 or more cloves garlic, lightly smashed and peeled
3 or more anchovy fillets
1 28-ounce can whole plum tomatoes
Freshly ground black pepper to taste
1/2 cup pitted black olives, preferably oil-cured
2 tablespoons capers
Crushed red pepper flakes to taste
1 pound linguine or other long pasta
Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

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

SPAGHETTI ALLA PUTTANESCA



Spaghetti alla Puttanesca image

The term "Puttanesca" is derived from "Puttana" the Italian for Prostitute! Originally from Naples and the red light district, the ladies of the night would often prepare a variation of this recipe because it was quick, filling, and delicious.

Provided by Giovanni Avella

Categories     Spaghetti

Time 45m

Yield 2-3

Number Of Ingredients 16

1/2 lb thin spaghetti
1 can italian tomato
2 tablespoons minced Italian parsley
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup olive oil
6 flat anchovy fillets, drained & minced
6 black olives, thinly sliced
1 teaspoon small caper, drained & blotted
romano cheese or parmesan cheese
1/2 small sweet onion, julienned
1/4 cup sliced mushrooms
6 -8 fresh basil leaves, torn
1/2 teaspoon dry oregano
2 ounces marsala wine
1 teaspoon salt

Steps:

  • Drain tomatoes and reserve liquid.
  • Sauté onion in olive oil until browned, add garlic and red pepper flakes and continue to sauté for a couple of minutes more.
  • Do not over brown the garlic.
  • Add tomatoes and ½ cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.
  • Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.
  • If the sauce becomes too dry add more tomato juice a little at time.
  • During the last 5 minutes of cooking time add basil and parsley, finish cooking.
  • Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.
  • Read package directions for spaghetti to determine cooking time.
  • Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.
  • Drain the pasta well.
  • Add pasta to sauce pot, combine and cook for another minute or two.
  • Move spaghetti to service plates.
  • Sprinkle with grated Romano or Parmesan.

Nutrition Facts : Calories 849.9, Fat 32.3, SaturatedFat 4.6, Cholesterol 10.2, Sodium 1781.9, Carbohydrate 86.7, Fiber 1.4, Sugar 2.3, Protein 27.4

SPAGHETTI PUTTANESCA



Spaghetti puttanesca image

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

3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
½ tsp chilli flakes (optional)
400g can chopped tomatoes
5 anchovy fillets, finely chopped
120g pitted black olives
2 tbsp capers, drained
300g dried spaghetti
½ small bunch of parsley, finely chopped

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

SPAGHETTI ALLA PUTTANESCA



Spaghetti Alla Puttanesca image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound ripe tomatoes or peeled tomatoes (if in a hurry)
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, sliced
4 anchovy fillets
2 ounces pitted and sliced black olives
1 tablespoon salted capers, rinsed and chopped
Pinch crushed red pepper
1 pound spaghetti
1 handful fresh parsley, leaved picked and chopped
Kosher salt and freshly ground black pepper, to taste

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.

SPAGHETTI ALLA PUTTANESCA



Spaghetti alla Puttanesca image

Capers and black olives give this tomato sauce a briny, unique flavor. Spaghetti noodles are preferable because they will trap the sauce ingredients.

Provided by Accepted in the Beloved

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 12

Number Of Ingredients 14

3 (28 ounce) cans diced tomatoes
⅔ cup extra-virgin olive oil
1 white onion, diced
1 bunch fresh basil leaves, torn
1 tablespoon anchovy paste
6 cloves garlic, minced
1 tablespoon dried oregano
⅛ teaspoon baking soda
salt to taste
3 (6 ounce) cans pitted black olives, chopped
1 cup balsamic capers, drained
1 bunch parsley leaves, chopped
3 (16 ounce) packages spaghetti
1 teaspoon red pepper flakes

Steps:

  • Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.

Nutrition Facts : Calories 626.3 calories, Carbohydrate 97.3 g, Cholesterol 0.6 mg, Fat 19.2 g, Fiber 8 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1184.2 mg, Sugar 8.2 g

SPAGHETTI ALLA PUTTANESCA, ITALIAN STYLE



Spaghetti Alla Puttanesca, Italian Style image

I first was introduced to this recipe when I was reading the book, "Belong to Me", when the main character "would have sold her soul" for a plate of this. I had to do further research and hours later, found a recipe that I was happy with sharing. There are American versions of this and Italian versions of this. The Italian version has you begin by reducing the anchovies into a paste, reducing their fishy taste. It also has you cook the sauce longer, mingling the flavours and reducing the tomatoes into their own paste. Although excellent the 1st day, it is even better the second so plan ahead to make more! And please, RESIST the urge to cover this with cheese! Italians customarily do not use cheese in this dish; the cheese overwhelms the sauce and makes the anchovies more pronounced, unbalancing all the delicate flavours you just worked so hard to create.

Provided by The_Swedish_Chef

Categories     One Dish Meal

Time 1h

Yield 2-4

Number Of Ingredients 8

1/2 cup extra virgin olive oil
6 anchovy fillets, chopped (NOTE ( I used a 2 ounce can of Reese Rolled anchovies with capers added. Drained the anchovy oil fr)
1/2 teaspoon garlic, finely chopped
1 (28 ounce) can whole peeled italian roma tomatoes, coarsely chopped (Do not drain! Avoid regular tomatoes. They don't hold up well in cooking, and tend to make your sauc)
1 pinch salt
2 teaspoons fresh oregano, chopped small (or 1/2 tsp dried oregano)
2 tablespoons capers (Rinsed well to remove the very salty brine)
8 -10 kalamata olives, pitted and julienned (Purists use unpitted olives. I use pitted, as they're easier to work with. If you get the unpitted v)

Steps:

  • Put all but 1 Tbs of the olive oil and the anchovies in a large skillet over a low heat and cook, stirring and mashing the anchovies until dissolved into a paste.
  • Add the garlic and cook for about 30 seconds, taking care not to brown it (garlic gets bitter if browned).
  • Raise the heat to a medium-high and add the tomatoes and juice, with a pinch of salt. When the sauce comes to a boil, turn the heat down and simmer until the tomatoes have reduced and separated from the oil. This will probably take 20-40 minutes.
  • Remove from the heat and set aside. If you want, you can now refrigerate the sauce and save for the next day.
  • Bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the strands are submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the spaghetti for one minute.
  • When the pasta is almost done, return the skillet with the sauce to a medium heat, adding the oregano, capers, and olives. Simmer 3-5 more mins, no more. Cooking too long after capers and olives have been added will make sauce taste less fresh and more salty. (Trust me.).
  • When the pasta is cooked al dente, drain and toss with 1/2 cup of the sauce, to pre-flavour it and prevent it from sticking. Ladle pasta into serving dishes, taste sauce for salt, pour sauce over each serving bowl and serve at once.
  • This dish is also great when served with penne or fusilli.

Nutrition Facts : Calories 603.3, Fat 58.1, SaturatedFat 8.2, Cholesterol 10.2, Sodium 947.5, Carbohydrate 18.6, Fiber 6.4, Sugar 10.6, Protein 7.6

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SPAGHETTI ALLA PUTTANESCA, AUTHENTIC ITALIAN RECIPE
2022-02-22 In a medium deep sauté pan drizzle in olive oil. Add in garlic, chili flakes, anchovy fillets, capers, and olives. Turn heat to medium and sauté for 2 minutes, stirring and breaking up the anchovies. Add in crushed tomatoes, and season with black pepper. Stir again and taste to see if it needs more salt.
From sugarlovespices.com
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SPAGHETTI ALLA PUTTANESCA RECIPE - SUNCAKEMOM
Place a lid halfway on top so it prevents splutter and on low to medium heat cook away some of the liquid, about 10 – 30 minutes. The more water evaporates, the more intense the tomato sauce’s flavor will be, but once the pasta is done the sauce doesn’t need to wait any longer either. Drain the pasta.
From suncakemom.com
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SPAGHETTI ALLA PUTTANESCA - PINA BRESCIANI
2022-02-01 Ingredients you’ll need . Spaghetti: the type of pasta used in authentic puttanesca. You’ll cook it until al dente, then combine with the puttanesca sauce. Olive oil: the traditional cooking oil used to cook veggies and anchovies in puttanesca. Garlic cloves: cooked in olive oil until fragrant, adds flavor to the sauce.; Chili flakes: adds a little spice to the dish.
From pinabresciani.com
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HARLOT-STYLE SPAGHETTI / SPAGHETTI ALLA PUTTANESCA | CIAO ITALIA
Ingredients. 1/4 cup plus 1 tablespoon Filippo Berio extra-virgin olive oil ; 1 small hot red pepper, slit ; 1 large clove garlic, minced ; 1 2-ounce tin anchovies, drained and chopped ; 1 pound ripe plum tomatoes, peeled, seeded, and chopped ; 1/4 cup capers, rinsed, dried, and chopped ; 1/2 cup chopped pitted oil-cured black olives
From ciaoitalia.com
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SPAGHETTI PUTTANESCA RECIPE - BBC FOOD
In a small bowl, mix the butter, garlic, parsley and Parmesan together and add some salt and pepper. Lay the ciabatta slices on the baking tray and …
From bbc.co.uk
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PASTA PUTTANESCA - DINNER AT THE ZOO
2019-12-24 Instructions. Cook the pasta in salted boiling water according to package directions. Heat the oil in a large pan over medium heat. Add the anchovy paste, garlic and red pepper flakes to the pan. Cook for 1-2 minutes, stirring constantly. Coarsely …
From dinneratthezoo.com
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DINNER TONIGHT: PASTA ALLA PUTTANESCA RECIPE - SERIOUS EATS
2018-08-09 Directions. Bring a large pot of salty water to boil. Meanwhile, in a large skillet or saucepan heat the olive oil over medium heat, then add the garlic, chili flakes, and anchovy fillets. Mash the fillets with a wooden spoon until they begin to disintegrate and cook until garlic softens, about 2 minutes. Add the remaining ingredients except ...
From seriouseats.com
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Top Asked Questions

How to Cook Pasta puttanesca?
Pasta Puttanesca. 1 In a large skillet or pot over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, another ... 2 Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions, until al dente; drain. Toss spaghetti ...
What is spaghetti alla puttanesca sauce?
An authentic spaghetti alla Puttanesca Sauce recipe or Suggo all Puttanesca, made with anchovies, capers and black olives. A favorite Italian classic pasta dish! What is Puttanesca Sauce or Suggo all Puttanesca ? An incredibly flavorful, traditional Southern Italian tomato sauce “ in the style of a prostitute” , dating back to the 20th century.
What do you need to make puttanesca sauce?
All you will need for Puttanesca sauce are some anchovies, capers, cherry tomatoes, garlic, chilli, olive oil and Parmesan cheese for dusting. Fantastic Spaghetti alla Puttanesca in only 12 minutes, you can enjoy this mouth-watering pasta recipe any day of the week! Where does Italian Puttanesca sauce originates from?
Does spaghetti alla puttanesca have anchovies?
The classic Neapolitan pasta sauce for Spaghetti alla Puttanesca—pungent with garlic, olives, capers, and anchovies—cooks in the time it takes to boil the noodles. If you're skeptical about the anchovies, remember what Rach says: "If you think you don't like them, chances are you're wrong.

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