Puttanesca Meatball Bake Recipes

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OVEN PUTTANESCA



Oven Puttanesca image

The assertive oven-roasted sauce allows this pasta dish to shine.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

6 tomatoes (about 1 3/4 pounds), cut into 1-inch wedges
2 cloves garlic, thinly sliced (1 tablespoon)
3 tablespoons capers, rinsed
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/3 cup pitted kalamata olives, halved
12 ounces neutral-flavored penne, such as Bionaturae gluten-free (rice, soy, potato)

Steps:

  • Preheat oven to 425 degrees.
  • Toss tomatoes, garlic, capers, oil, salt, and pepper on a rimmed baking sheet. Roast for 35 minutes, then reduce oven to 375 degrees. Add olives, stirring once, and roast 15 minutes more.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain.
  • Toss with tomato sauce, and season to taste with salt and pepper. Serve drizzled with olive oil.

Nutrition Facts : Calories 294 g, Fat 7 g, Fiber 3 g, Protein 6 g

CHICKEN-AND-POLENTA PUTTANESCA MELTS



Chicken-and-Polenta Puttanesca Melts image

In this quick and easy weeknight dinner, the famously punchy puttanesca sauce is poured over tender slices of precooked polenta and thin chicken cutlets. Topped with creamy mozzarella, the result is a hearty dinner with plenty of zippy sauce to keep every bite interesting.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 10

8 slices (each 1/2 inch thick) precooked polenta, such as San Gennaro (about 12 ounces total)
1 pound chicken cutlets (4 large pieces, each 1/2 inch thick)
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
3/4 cup mixed pitted olives, halved
2 tablespoons capers
1 tablespoon minced garlic (from 2 to 3 cloves)
1 1/2 cups homemade or store-bought marinara sauce
3 ounces low-moisture mozzarella, such as Polly-O
Chopped fresh parsley leaves, for serving (optional)

Steps:

  • Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high; swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate.
  • Add chicken to skillet; cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet; cook until fragrant, 30 seconds.
  • Stir marinara into skillet; bring to a boil. Remove from heat; nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese; broil until bubbly, 4 to 5 minutes. Top with parsley; serve.

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