Spaghettiputtanescain25minutes Recipes

SPAGHETTI ALLA PUTTANESCA

Steps:

• Start boiling water for the spaghetti. Add salt once it starts to boil and bring to the boil again.
• Meanwhile prepare the ingredients. Peel and finely chop the garlic. Peel, de-seed and chop the tomatoes. If anchovies and capers are salted rinse them under cold water. Then cut anchovies into small pieces. If they are large, remove the spine. Remove the seeds from the red chili pepper (if you are using it) and cut into small pieces.
• Heat some olive oil in a frying pan large enough to hold the cooked pasta later. Add the garlic, anchovies, and red pepper flakes (peperoncino).
• Cook over a medium heat until garlic is very lightly golden and the anchovies have melted, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
• Add capers, a bit of parsley and olives and stir to combine.
• Add the peeled and chopped tomatoes, stir and bring to a bare simmer.
• Cook pasta to just under al dente (about 1 minute less than the package recommends).
• Drain pasta reserving 1 cup of the cooking water.
• Add drained pasta to the sauce.
• Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
• Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
• Sprinkle with some more parsley.
• Season with salt and pepper as required.
• Serve immediately.

THE BEST AND EASIEST SPAGHETTI

Steps:

• Heat oil in a medium skillet. Add chopped onions, and cook until tender. Add ground beef, and brown. Stir in salt and turmeric. Dilute tomato paste in water, and add to the beef mixture. Cook for 30 minutes over medium heat.
• Cook spaghetti in a large kettle of boiling salted water according to package directions. Drain well.
• Combine beef mixture and noodles in a large kettle. Cover, and cook over medium heat for 30 to 40 minutes.

SPAGHETTI WITH NO-COOK PUTTANESCA

Steps:

• Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and 1/4 cup oil.
• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid.
• Add pasta, parsley, and butter to sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta. Divide among bowls and drizzle with more oil.

PUTTANESCA I

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.

SPAGHETTI ALLA PUTTANESCA

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

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

Steps:

• Boil water for pasta. Cook spaghetti for 4 minutes until al dente while making the sauce.
• The sauce for this recipe is to be cooked quickly over a high flame. First, put olive oil in a pan and brown the garlic. After the garlic has browned, add olives, salt, pepper, oregano, parsley and chicken broth. Stir spaghetti while sauce simmers. Once spaghetti has cooked, drain, return to the pot and stir in some sauce. Put spaghetti on a plate and top with the rest of the sauce. Garnish with fresh basil.

SPAGHETTI ALLA PUTTANESCA

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.

SPAGHETTINI PUTTANESCA

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.

SPAGHETTI PUTTANESCA

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.

SPAGHETTI PUTTANESCA IN 25 MINUTES!

Steps:

• Heat the oil in a pan add the garlic & cook over a low heat for 1-2 minutes. Add the chopped tomatoes & anchovies & simmer uncovered for 10 minutes - stir occasionally.
• Meanwhile, heat a large pan of water until boiling. Boil the spaghetti uncovered for 10-11 minutes or until just tender.
• Add the olives, capers & basil to the sauce & simmer for 4-5 minutes.
• Drain the spaghetti well, toss with the sauce & serve garnished with basil leaves.