Spaghettini Puttanesca Recipes

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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



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.

SPAGHETTINI PUTTANESCA



Spaghettini Puttanesca image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 pounds ripe tomatoes (about 6 medium tomatoes)
1/3 cup extra virgin-olive oil
2 cloves garlic, minced
6 flat anchovies, rinsed, drained and chopped
12 Italian or Greek dried black olives, pitted and sliced
1 tablespoon drained capers
1/2 teaspoon oregano
1 tablespoon minced fresh parsley
1 tablespoon red-wine vinegar
Salt and freshly ground black pepper
1 pound spaghettini

Steps:

  • Peel tomatoes by plunging them into boiling water for about 20 seconds, rinsing them in cold water, then stripping off the skins. Slice the tomatoes in half horizontally and gently squeeze the halves to remove seeds and excess fluid. Core and finely chop the tomatoes, either by hand or in a food processor. If you use the machine, be sure the tomatoes are chopped, not pureed.
  • Transfer the chopped tomatoes to a colander placed over a bowl and allow them to drain for 30 minutes, to further remove excess fluid.
  • Bring a kettle of water to boil for the pasta.
  • Heat two tablespoons of the oil in a large skillet, add the garlic and saute briefly until soft but not brown. Add the anchovies, olives, capers and drained tomatoes and cook for two to three minutes. Away from heat, stir in oregano, parsley, vinegar and the remaining olive oil. Season to taste with salt and pepper and set aside until the pasta is cooked.
  • Boil the spaghettini about six minutes, until al dente. Drain thoroughly.
  • Add spaghettini to the sauce in the skillet and mix over low heat just until the ingredients are well distributed. Serve at once. Alternatively, the spaghettini can be divided among four warm bowls and the sauce spooned over each serving.

Nutrition Facts : @context http, Calories 643, UnsaturatedFat 17 grams, Carbohydrate 94 grams, Fat 22 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 793 milligrams, Sugar 8 grams

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 PUTTANESCA



Spaghetti Puttanesca image

This is a great sauce when you have a yen for a lot of flavor. It can be made in the time it takes to cook the spaghetti noodles. From Fine Cooking, Spring 2002.

Provided by SharleneW

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 garlic cloves (minced or pressed)
salt
1 lb spaghetti
2 tablespoons olive oil
1 teaspoon red pepper flakes
4 teaspoons minced anchovies (about 8 fillets)
1 (28 ounce) can diced tomatoes, drained, 1/2 cup juice reserved
3 tablespoons capers, rinsed
1/2 cup black olives, pitted and chopped coarse (I prefer Kalamata)
1/4 cup minced fresh parsley leaves

Steps:

  • Mix garlic with 1 tablespoon water in small bowl and set aside.
  • Bring 4 quarts of water to rolling boil in large pot.
  • When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
  • Heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat.
  • Cook stirring frequently, until garlic is fragrant but not brown.
  • Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
  • Cook pasta until done.
  • Drain and then return pasta to pot.
  • Add 1/4 cup of the reserved tomato juice and toss to combine.
  • (You can also add a tablespoon of extra-virgin olive oil if you like) Stir capers, olives and parsley into the sauce.
  • Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary.
  • Adjust seasonings to taste and serve immediately.

Nutrition Facts : Calories 546.4, Fat 10.8, SaturatedFat 1.6, Sodium 334.3, Carbohydrate 95.7, Fiber 7.1, Sugar 8.4, Protein 17.3

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.

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 PUTTANESCA



Spaghetti Puttanesca image

This classic Italian recipe can be made with the anchovies or without.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 9

1 pound spaghetti
Coarse salt and ground pepper
1 tablespoon olive oil
3 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
6 rinsed anchovies, (optional)
1 can (28 ounces) whole tomatoes, and their juice
2 tablespoons capers
1/2 cup chopped pitted kalamata olives

Steps:

  • Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.
  • Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.
  • Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.

Nutrition Facts : Calories 365 g, Fat 6 g, Protein 11 g

PUTTANESCA I



Puttanesca I image

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

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

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

CLASSIC SPAGHETTI PUTTANESCA



Classic Spaghetti Puttanesca image

Keep these pantry ingredients on hand for this fast, flavorful weeknight dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 1/2 cups grape tomatoes, quartered lengthwise
2 tablespoons capers, rinsed, drained, and coarsely chopped
3 anchovy fillets, minced
1/3 cup pitted Kalamata or other brined black olives, coarsely chopped
2 garlic cloves, minced
1 1/2 cups tomato puree (from a 15-ounce can)
Coarse salt and ground pepper
1 pound spaghetti

Steps:

  • In a large skillet, heat oil over medium-high. Add grape tomatoes, capers, anchovies, olives, and garlic; cook until fragrant and tomatoes soften, about 5 minutes. Add tomato puree and season with salt and pepper; cook 2 minutes (sauce will be separated).
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a thin sauce that coats pasta. Season to taste with salt and pepper, and serve immediately.

Nutrition Facts : Calories 420 g, Fat 13 g, Fiber 4 g, Protein 12 g

SPAGHETTI PUTTANESCA



Spaghetti Puttanesca image

Provided by Molly O'Neill

Categories     dinner, easy, quick, pastas, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

1/4 cup olive oil
3 cloves garlic, minced
3 cups canned Italian plum tomatoes, seeded, drained and roughly chopped
1 tablespoon capers, rinsed
2/3 cup oil-cured black olives, pitted and roughly chopped
1/2 teaspoon red chili pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
Salt to taste
1 pound spaghetti
2 tablespoons minced fresh parsley

Steps:

  • In a large pan over medium heat, warm the oil. Add the garlic, stir, remove pan from heat and allow the hot oil to turn the garlic pale gold. Add the tomatoes, capers, olives, chili pepper flakes, basil, oregano and black pepper, return to heat and simmer for 10 minutes. Taste and add additional salt and black pepper to taste and remove from heat.
  • Boil the spaghetti according to package instructions in plenty of well-salted water until tender and drain well. Toss the spaghetti with the sauce, add the parsley and serve.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 14 grams, Carbohydrate 92 grams, Fat 18 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 618 milligrams, Sugar 6 grams

PASTA PUTTANESCA



Pasta Puttanesca image

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

12 ounces pasta, any long shape of your choice (see headnote)
2 tablespoons extra virgin olive oil
2 to 3 garlic cloves, minced
1 medium red bell pepper, cut into short, narrow strips
1 pound tomatoes, diced
2 cups prepared pasta sauce
3/4 cup pitted brine-cured olives (use a combination of black and green if you like), cut in half
1/4 cup oil-packed sliced sun-dried tomatoes
1/4 cup dry white or red wine
1/4 cup minced fresh parsley
Salt and freshly ground pepper to taste

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

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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.
From cookingchanneltv.com


10 BEST SPAGHETTINI PASTA RECIPES | YUMMLY
2022-04-25 scallion, spaghettini, freshly ground black pepper, salt, grated Parmesan cheese and 2 more Spicy Cod Puttanesca Pasta with Spaghettini & Pickled Cauliflower Blue Apron cod fillets, fresh oregano, Castelvetrano olives, spaghettini and 8 more
From yummly.com


SPAGHETTI PUTTANESCA | QUICK DINNER RECIPES | SBS FOOD
¼ cup (60 ml) olive oil, plus more for drizzling; 3 garlic cloves, chopped; 4 anchovies, chopped; ⅔ cup Italian black olives, pitted and halved; ¼ cup capers; 1 red chilli, seeded and sliced ...
From sbs.com.au


BEST PASTA PUTTANESCA RECIPE - HOW TO MAKE PASTA PUTTANESCA
2022-01-12 In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, 1 minute …
From delish.com


PASTA PUTTANESCA RECIPE (EASY TO MAKE!) - THE ENDLESS MEAL®
2021-03-02 Heat the olive oil in a large pan over medium heat. Add the garlic and anchovies and cook until both are soft, about 3 minutes. Add the olives, capers, diced tomatoes, and red pepper flakes and bring to a simmer. Lower the heat and simmer gently until the pasta is cooked. ¼ cup olive oil, 4 cloves garlic, 6 fillets anchovy, ½ cup pitted black ...
From theendlessmeal.com


THE BEST PASTA PUTTANESCA RECIPE - THE MEDITERRANEAN DISH
2022-03-16 Use a spoon to break up the tomatoes a little, and allow the sauce mixture to start to simmer. Once simmering, lower the heat and cover the pan partly. Allow to cook for 20 to 30 minutes or until thick enough for your preference. Cook the pasta.
From themediterraneandish.com


SPAGHETTI ALLA PUTTANESCA - RECIPES ARE SIMPLE
Ingredients: 225 gms spaghetti or pasta of choice; 2 Tbsp extra-virgin olive oil; 2 cloves garlic, minced; 1 tsp crushed red pepper flakes; 3 oil-packed anchovies, rinsed
From recipesaresimple.com


SPAGHETTI ALLA PUTTANESCA - PINCH OF NOM
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
From pinchofnom.com


SPAGHETTI PUTTANESCA {WITH ROASTED OR CANNED ... - A LITTLE AND A LOT
2019-08-15 Sauté 2-3 minutes, breaking up the anchovies with your spoon. Add tomato sauce or canned crushed tomatoes. Bring to a simmer and cook, uncovered, over medium heat for 20 minutes, stirring from time to time. Stir in the capers. Taste and add more salt and pepper if necessary. Add the pasta to the pot with the sauce.
From alittleandalot.com


EASY ITALIAN SPAGHETTI PUTTANESCA RECIPE - FOOD NEWS
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.
From foodnewsnews.com


AUTHENTIC ITALIAN SPAGHETTI ALL PUTTANESCA RECIPE
2022-01-17 Heat the oil in a large skillet over a medium heat. Add the onion and shallot, lightly fry for 8-10 mins, or until soft. Add the garlic and chilli, if using, and cook for another minute. Stir in the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 10 mins.
From cucinabyelena.com


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