Rachael Rays Puttanesca Salad Recipes

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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.

TUNA PUTTANESCA



Tuna Puttanesca image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 14

Salt
1 pound penne pasta
3 tablespoons extra-virgin olive oil
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
6 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped
3 tablespoons capers, drained
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
A generous handful fresh flat-leaf parsley, chopped
2 teaspoons lemon zest
Fresh ground black pepper
Crusty bread

Steps:

  • Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
  • Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
  • Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

PUTTANESCA TOMATO SALAD WITH FRIED CAPERS



Puttanesca Tomato Salad with Fried Capers image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1 jar capote (large) capers, drained well and patted dry
1 clove garlic, grated or finely chopped
1 teaspoon anchovy paste
6 plum tomatoes, sliced 1/2-inch thick
1 small red onion or 1/2 medium, very thinly sliced
1/2 cup coarsely chopped flat-leaf parsley
A handful pitted good quality black olives
Salt and freshly ground black pepper
1 teaspoon red pepper flakes, for seasoning

Steps:

  • Heat 1/4 cup oil in small pan over medium-high heat. Add capers but be careful, they will spatter. Fry the capers 1 1/2 to 2 minutes until golden, drain on paper towels.
  • Combine remaining 1/4 cup extra-virgin olive oil with garlic and anchovy paste. Add tomatoes, onion, parsley and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve.

SARDINE AND BREAD CRUMB PASTA WITH PUTTANESCA SALAD



Sardine and Bread Crumb Pasta with Puttanesca Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 Servings

Number Of Ingredients 15

1 pound linguine, fresh or dried
4 vine-ripe tomatoes, seeded and chopped
1/2 red onion, chopped
3 tablespoons capers
1/2 cup kalamata olives, pitted and coarsely chopped
6 anchovies (1 tin flat fillets), chopped
3/4 cup fresh flat-leaf parsley tops (4 or 5 handfuls), divided; 1/2 coarsely chopped, 1/2 finely chopped
1/2 lemon juiced
1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for drizzling
12 to 15 fresh basil leaves, cut or torn into a chiffonade
Coarse salt and coarse black pepper
8 garlic cloves, chopped
1 1/2 cups bread crumbs
2 (4-ounce) tins sardines, drained and chopped
1 teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of salted water to a boil. When the water boils, add the linguine and cook just until al dente. Drain well.
  • Combine the tomatoes, onions, capers, olives, anchovies, and the coarsely chopped parsley in a medium bowl. Dress with the lemon juice and a healthy drizzle of extra-virgin olive oil, enough to lightly coat the salad (1 to 2 tablespoons). Sprinkle in the basil and salt and pepper, toss again and adjust the seasoning.
  • Preheat a large, deep skillet over medium heat. To the hot pan, add the 1/4 cup of extra-virgin olive oil (4 times around the pan), and half the chopped garlic cloves. When the garlic speaks by sizzling in the oil, add the bread crumbs. Stir the bread crumbs until they are deeply golden in color. Add the finely chopped parsley and a liberal amount of salt and coarse black pepper. Transfer the bead crumbs to a dish and reserve.
  • Return the same skillet to the heat and add the 3 tablespoons of extra-virgin olive oil, 3 times around the pan. Add the remaining garlic, the sardines, and red pepper flakes to the pan and saute over medium heat for 2 or 3 minutes. Add the hot, cooked pasta to the skillet and toss with the sardines. Add the bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste to adjust seasonings and serve with the Puttanesca Salad alongside.

RACHAEL RAY'S PUTTANESCA SALAD



Rachael Ray's Puttanesca Salad image

I saw her make this on her show and it looked really good, so I thought I would post. I love all these really strong flavors and can't wait to try it. I think it would be a really good summer salad when tomatoes and basil are in abundance.

Provided by Little Bee

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

4 vine ripe tomatoes, seeded and chopped (preferably plum tomatoes)
1/2 red onion, chopped
3 tablespoons capers
1/2 cup kalamata olive, pitted and coarsely chopped
1 (6 count) can anchovies, chopped (flat filets)
1 clove garlic, chopped
1/3 cup flat leaf parsley, a couple of handfuls,coarsely chopped
extra virgin olive oil, for drizzling
12 -15 fresh basil leaves, pile leaves,roll into a log and shred or tear
salt and black pepper

Steps:

  • Combine tomatoes, onions, capers, olives, anchovies, garlic and parsley in a medium bowl.
  • Dress with a drizzle of extra-virgin olive oil, just enough to lightly coat the salad, 1 to 2 tablespoons.
  • Sprinkle in basil, salt and pepper, toss again and adjust seasonings, to your taste.

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