Fresh Tomato Puttanesca Recipes

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

Ingredients

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

FRESH TOMATO PUTTANESCA

FRESH TOMATO PUTTANESCA image

Number Of Ingredients 10

Ingredients

2 tablespoons EVOO
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 1/2 lbs cherry tomatoes
Salt
1/2 cup pitted kalamata olives, chopped coarse
3 tablespoons capers, rinsed and minced
1/2 cup minced fresh parsley
Pasta

Steps:

1. Combine oil, garlic, pepper flakes, and oregano in bowl. Process tomatoes in blender until finely chopped but not pureed, 15-45 seconds. Transfer to fine-mesh strainer set in large bowl and let drain for 5 minutes, occasionally pressing gently on solids with rubber spatula to extract liquid (this should yield about 3/4 cup). Reserve tomato liquid in bowl and tomato pulp in strainer. 2. Cook pasta and drain, reserving 1 cup cooking water. 3. While pasta is cooking, cook garlic mixture in 12 inch skillet over medium heat, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Add tomato liquid and simmer until reduced to 1/3 cup, 2 to 3 minutes. Add tomato pulp, olives, and capers: cook until just heated through, 2 to 3 minutes. Stir in parsley. 4. Pour sauce over pasta and toss to combine, adding reserved cooking water as needed to adjust consistency. Season with salt to taste. Serve immediately.

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