Easy Puttanesca Style Pasta Recipes

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PASTA PUTTANESCA



Pasta Puttanesca image

Provided by Ellie Krieger

Categories     main-dish

Time 17m

Yield 4 (1 1/2 cup) servings

Number Of Ingredients 12

8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14-ounce) can diced tomatoes, preferably "no salt added"
3/4 cup chopped fresh arugula
1/4 cup grated Parmesan

Steps:

  • Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
  • While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
  • When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

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

EASY PUTTANESCA SAUCE



Easy Puttanesca Sauce image

For great results, finish cooking pasta in the sauce, adding a little pasta water.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

1/4 cup olive oil
3 cloves garlic, minced
1 medium yellow onion, diced small
Salt and pepper
1 can (28 ounces) whole peeled tomatoes, pureed
3 anchovies
3 tablespoons capers, rinsed and drained
1/2 cup quartered pitted Kalamata olives
1/2 teaspoon red-pepper flakes

Steps:

  • In a large saucepan, heat oil and garlic over medium until fragrant. Add onion and cook, stirring occasionally, until onion is soft. Add anchovies, capers, olives, and red-pepper flakes and cook 1 minute, crushing anchovies with a spoon. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce to a rapid simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Serve with 3/4 pound cooked pasta.

Nutrition Facts : Calories 235 g, Fat 18 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 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

EASY PASTA PUTTANESCA



Easy Pasta Puttanesca image

Pasta Puttanesca literally means "Harlot's Pasta". This zippy, mildly spicy sauce was made by the ladies of the night in Italy after a day's work. Use whatever noodle style your family enjoys, but I recommend traditional linguine or penne. This dish is extremely adaptable to your own taste. Try adding peppers or Italian sausage for a different flavor.

Provided by tsims48212

Categories     One Dish Meal

Time 40m

Yield 5-7 serving(s)

Number Of Ingredients 16

1 lb pasta
2 (28 ounce) cans crushed tomatoes
1 (28 ounce) can diced tomatoes (or 2 smaller cans)
1 1/2 cups onions, chopped (1 large onion)
1 tablespoon jarred minced garlic
1 (8 ounce) jar capers, drained and rinsed (or small jar)
1 (15 ounce) can black olives, drained and roughly chopped
1 teaspoon crushed red pepper flakes
1 tablespoon anchovy paste (optional)
1 cup fresh parsley, chopped (stems removed)
1 tablespoon sugar
1 tablespoon olive oil
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1 tablespoon italian seasoning (to taste)
1/2 cup parmesan cheese

Steps:

  • Cook pasta to al dente pasta according to package directions.
  • Meanwhile, sautee onion, crushed red pepper, anchony paste and garlic in a large, deep sauce pan in olive oil over medium heat until soft. Season with salt and pepper.
  • Add all other ingredients EXCEPT parsley, seasoning to taste.
  • Stir well, and let simmer 10-20 minutes on low.
  • Add parsley in last three minutes of cooking.
  • Toss sauce with pasta.
  • Top with cheese to taste, and serve.

PASTA PUTTANESCA



Pasta Puttanesca image

This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it's spicy, fast and easy (no disrespect to the ladies).

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
One 32-ounce can chunky style crushed tomatoes
One 14.5-ounce can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente (with a bite)
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for passing, optional
Serving suggestions: Bitter Greens Salad, recipe follows
4 cups (about 2 bundles) arugula leaves, coarsely chopped
1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped
1 head Radicchio lettuce, coarsely chopped
1 large lemon
Extra-virgin olive oil, to coat, 2 to 3 tablespoons
Coarse salt and black pepper
Oil cured black olives, for garnish, optional

Steps:

  • Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
  • Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with Bitter Greens Salad.
  • Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.

DELICIOUS & EASY PASTA PUTTANESCA



Delicious & Easy Pasta Puttanesca image

This is an easy but showy dish that is a total crowd pleaser! Who knew something so rustic, deep and authentic could be so easy? ** Please ignore those INSANE nutrition facts, that cannot be right! **

Provided by esactress

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb spaghetti
1/3 cup olive oil
4 -6 garlic cloves, minced
1 teaspoon anchovy paste
1/2 cup kalamata olive, diced
2 -3 tablespoons capers, drained
1 (28 ounce) can tomatoes, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
2 tablespoons pecorino romano cheese, grated
freshly cracked black pepper

Steps:

  • Cook spaghetti to very al dente (should be slightly more undercooked than usual as it will be reheated in the sauce later). Drain, and set aside.
  • To the empty pasta pot, add the olive oil, garlic, red pepper flakes and anchovy paste. Heat on medium heat, stirring occasionally until garlic starts to sizzle and anchovy paste begins to melt into the oil. Add the olives and capers, stirring occasionally until heated through and fragrant.
  • Add the tomatoes and stir, allowing them to heat through. Add the basil, oregano, Pecorino, and freshly cracked black pepper. Stir to combine and let simmer for about 2 to 3 minutes. Add the reserved pasta, toss to heat-through, and serve with additional grated cheese. Then enjoy an authentic Italian meal!

Nutrition Facts : Calories 648, Fat 22.2, SaturatedFat 3.2, Cholesterol 1.7, Sodium 342.2, Carbohydrate 95.4, Fiber 7, Sugar 8.4, Protein 17.7

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