Bow Ties With Uncooked Puttanesca Sauce Recipes

BOW TIE PASTA (FARFALLE) PUTTANESCA WITH ROASTED PEPPERS

Steps:

• Bring 4 quarts of water to a boil. Add salt and pasta. Cook for about 8 to 10 minutes until al dente. Drain and rinse with cold water. Drain well and set aside. In a small mixing bowl, whisk together the olive oil, vinegar, garlic, capers, and anchovy paste. Mix the olives, yellow pepper, red pepper, and arugula with the pasta. Toss with the olive oil and anchovy mixture. Add salt and pepper to taste. Serve on platter with shaved Parmesan cheese.
• Roasting Peppers - cut peppers in half lengthwise through the stem. Remove the stem, core, and seeds. Place skin side up on a cooking sheet and place under broiler. Cook until skins are charred, about 4 minutes. Place charred peppers in a plastic zip-lock bag until c

SHRIMP-AND- BOW TIE PUTTANESCA

Steps:

• In a large pot of salted water cook pasta according to package directions; Drain.
• Meanwhile, in a bowl toss shrimp with seasonings, salt and pepper.
• In large nonstick skillet heat 1 tablespoon oil over mediun-high heat; add shrinp.
• Cook until pink and opaque, 1 to 2 minutes per side; remove from skillet.
• In same skillet heat remaining oil over medium-high heat.
• add garlic, olives, capers and anchovies; cook, stirring,1 minute.
• Add tomatoes, tomato sauce, sugar and pepper flakes.
• Cook, stirring once, until bubbling, 1-2 minutes.
• Stir in shrimp; cook until just heated thruogh, 1-2 minutes.
• In bowl toss pasta with sauce; sprinkle with parmesan, if desired.

PASTA WITH NO-COOK PUTTANESCA SAUCE

Steps:

• In a large bowl, combine tomatoes, oil, olives, capers, and garlic. Season generously with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
• Add pasta to bowl with tomatoes; add reserved pasta water and cheese. Toss well to combine, creating a silky sauce. Remove garlic; serve with more cheese and pepper and a drizzle of oil.

ITALIAN BOW TIE BAKE

Steps:

• Preheat oven to 400°. Cook pasta according to package directions; drain. In a large bowl, combine spaghetti sauce and salad dressing mix. Add pasta; toss to coat. , Transfer to a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, 15-20 minutes or until heated through.

VEGAN PUTTANESCA SAUCE

Steps:

• Before you start the sauce, set a large pot of water on the stove and bring to a boil so you can cook your pasta (according to package directions) at the same time you're working on your sauce.
• Set a large sauté pan over low heat. When hot, add the olive oil. When the olive oil is hot, add the garlic and oregano. Cook, stirring frequently, until the garlic is just starting to turn golden (but not brown, this will make it bitter) - 2-3 minutes.
• Add the tomatoes, salt and pepper. Increase heat to medium and cook, stirring occasionally, until the tomatoes have cooked down and the liquid has mostly dissipated, about 10 minutes.
• Reduce heat to low and add olives, capers, soy sauce or tamari, and red pepper flakes. Cook, stirring, for another minute until the olives are heated through. Taste and add more salt, pepper, or red pepper flakes if desired.
• Drain pasta and add pasta to the pan along with the sauce. Toss well until evenly distributed.
• Scoop into bowls or onto plates, sprinkle with fresh parsley if desired, and serve.

BOW TIES WITH UNCOOKED PUTTANESCA SAUCE

Steps:

• 1 In a large serving bowl, combine the tomatoes, anchovies, garlic, olives, parsley, capers, oregano, oil, salt, and red pepper. Let stand 1 hour at room temperature. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is tender. Set aside some of the cooking water. Drain the pasta. 3 Toss the pasta with the sauce. Add a little of the cooking water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.