Rice With Puttanesca Sauce Recipes

RICE WITH PUTTANESCA SAUCE

Rice with Puttanesca Sauce image

This fresh, uncooked version of a classic pasta sauce is also delicious served over rice. The rich nutty flavor of brown rice stands up well to the piquant flavors of the sauce. If you prefer a cooked sauce, you can saute the garlic and tomatoes in the olive oil, then add the remaining ingredients except the rice and heat through.

Provided by Robin Robertson

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 pounds ripe plum tomatoes, chopped (about 4 cups)
1/2 cup black Kalamata olives, pitted and sliced
1/2 cup green olives, pitted and sliced
2 tablespoons capers, rinsed and drained
1 tablespoon minced garlic
2 tablespoons olive oil
1/4 cup chopped fresh basil
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon hot red pepper flakes
4 to 6 cups hot cooked short- or long-grain brown or other rice

Steps:

In a large bowl, combine the tomatoes, olives, capers, garlic and oil. Add the basil, parsley, salt and red pepper flakes, stirring to combine. Cover and let stand at room temperature for 20 to 30 minutes, stirring occasionally. Serve over the hot cooked rice.

PUTTANESCA SAUCE WITH CANNELLINI BEANS

Puttanesca Sauce with Cannellini Beans image

Provided by Food Network

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

12 ounces penne
1/3 cup olive oil
1 tablespoon minced garlic
4 cups canned plum tomatoes, drained and chopped
1 1/2 teaspoons dry oregano
1/2 teaspoon red pepper flakes
2 tablespoons drained capers
12 pitted oil-cured black olives, halved
2-ounce can anchovies, drained and minced
16-ounce can cannellini beans drained, rinsed and roughly chopped
Salt and pepper, to taste
3 tablespoons minced fresh parsley

Steps:

Bring salted water to a boil. Add penne and cook for 8 to 10 minutes or until tender but still firm to the bite. Meanwhile in a large saucepan heat the olive oil over moderate heat. When hot add the garlic and saute for a few seconds. Add the tomatoes, oregano, red pepper flakes, capers and olives. Simmer the sauce, covered, for 10 minutes. Uncover and simmer another 10 minutes, stirring on occasion, for 20 minutes. When done stir in the anchovies, beans, salt and pepper and simmer 5 minutes to heat through. Drain pasta and portion it out into a great big bowl. Spoon the sauce on the top and toss lightly. Garnish with parsley.

PUTTANESCA SAUCE

Puttanesca Sauce image

Provided by Food Network

Time 1h30m

Yield about 4 cups of sauce

Number Of Ingredients 12

Ingredients

2 tablespoons minced anchovy fillets (about 8 fillets)
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
Salt
1 pound penne pasta, cooked to al dente
1/4 cup olive oil
1 cup finely chopped onion
6 cloves minced garlic
2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, and halved Kalamata olives
2 tablespoons tomato paste
2 tablespoons drained capers

Steps:

In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute.

PAN-FRIED SEA BASS WITH PUTTANESCA SAUCE & CELERIAC CHIPS

Pan-fried sea bass with puttanesca sauce & celeriac chips image

Posh fish and chips! Team bass with an Italian-inspired tomato sauce and serve celeriac as fries

Provided by Good Food team

Categories Dinner, Main course

Time 50m

Number Of Ingredients 13

Ingredients

3 tbsp olive oil
1 onion , finely chopped
3 garlic cloves , finely chopped
pinch dried chilli flakes
400g can chopped tomato
1 tbsp small caper or 1 tbsp large capers, chopped
6 pitted green olives , roughly sliced
250g celeriac , peeled and cut into thin batons
200g kale , roughly chopped
knob of butter
squeeze lemon juice
2 sea bass fillets, skin lightly scored
small handful parsley , chopped

Steps:

Heat 1 tbsp of the oil in a frying pan. Tip in the onion, garlic and chilli flakes and cook over a low heat for 10 mins until soft. Add the tomatoes and ¼ can of water and cook for 8 mins until thick, then stir through the capers and olives. Can be done earlier in the day and chilled.
Meanwhile, heat oven to 220C/200C fan/ gas 7. Put the celeriac on a non-stick baking sheet. Add another 1 tbsp oil, season and mix with your hands. Spread into a thin layer and roast for 25 mins, stirring once, until golden and tender.
Put the kale in a steamer and cook for about 5 mins until tender. When done, pop a knob of butter on top, squeeze over a little lemon juice and season.
Heat the remaining oil in a non-stick frying pan. Season the fish fillets, then put in the pan, skin-side down. Cook for 3-4 mins until the skin is golden and the fish is almost cooked through. Turn and cook for 1-2 mins more, depending on the thickness of the fillets.
Meanwhile, heat the sauce through, season and add the parsley. Spoon the sauce onto 2 plates, top with the fish and serve with the celeriac chips and kale.

Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 1.5 milligram of sodium

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