PASTA PUTTANESCA
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
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.
SPAGHETTI PUTTANESCA
This classic Italian recipe can be made with the anchovies or without.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.
- Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.
- Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.
Nutrition Facts : Calories 365 g, Fat 6 g, Protein 11 g
PASTA PUTTANESCA (TART'S SPAGHETTI)
In Italian, a puttanesca is a 'lady of the night', which is why at home we always refer to this recipe as tart's spaghetti. Presumably the sauce has adopted this name because it's hot, strong and gutsy - anyway, eating it is a highly pleasurable experience. If you are a strict vegetarian, replace the anchovies with another heaped tablespoon of capers.
Categories Italian recipes Pasta for a winter's day Delia's Summer Collection Mains Recipes for 2 Pasta recipes
Yield Serves 2
Number Of Ingredients 15
Steps:
- To make the sauce, heat the oil in a medium saucepan, then add the garlic, chilli and basil and cook these briefly till the garlic is pale gold. Then add all the other sauce ingredients, stir and season with a little pepper - but no salt yet because of the anchovies. Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely thick mass, with very little liquid left. While the sauce is cooking, take your largest saucepan, fill it with at least 4 pints (2.25 litres) of hot water and bring it up to a gentle simmer. Add a few drops of olive oil and a little salt and then, 8 minutes before the sauce is ready, plunge the spaghetti into the water. Stir well to prevent it clogging together, then time it for exactly 8 minutes. After that drain it in a colander, return it to the saucepan presto pronto, and toss the sauce in it, adding the basil. Mix thoroughly and serve in well-heated bowls, with lots of grated Parmesan to sprinkle over - and have plenty of gutsy, 'tarty' Italian red wine to wash it down. You can also watch how to prepare garlic and chillis in our Cookery School Videos on the right.
SUMMER PASTA PUTTANESCA
Steps:
- 1. Combine oil, garlic, anchovy paste, pepper flakes, and oregano in bowl. Process tomatoes in blender until finely chopped but not pureed, 15 to 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. Bring 4 quarts water to boil in large pot. Add campanelle and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain campanelle and return it to pot. 3. While campanelle is cooking, cook garlic-anchovy 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 campanelle and toss to combine, adding reserved cooking water as needed to adjust consistency. Season with salt to taste. Serve immediately.
More about "summer pasta puttanesca recipes"
PASTA PUTTANESCA RECIPE - PUREWOW
From purewow.com
5/5 (1)Estimated Reading Time 2 minsServings 2Total Time 15 mins
- Heat a generous splash of olive oil in a skillet over medium-high heat, and cook the garlic and shallot until soft, about 3 minutes. Add the anchovy fillets and let them "melt" while stirring continuously, about 2 minutes.
- Add the tomatoes and vinegar and let the mixture simmer with a lid on, about 4 minutes, then crush the mixture with a potato masher or the back of a wooden spoon.
- Meanwhile, bring a large pot of generously salted water to a boil over medium-high heat. Cook the pasta to al dente or according to the package directions.
- Add the olives and cherry tomatoes to the shallot-tomato mixture and gently simmer over low heat, about 3 minutes. Fold in the drained tuna, and heat through for about 2 minutes, then season with pepper and salt if needed.
THE BEST PASTA PUTTANESCA RECIPE - FOODIECRUSH .COM
From foodiecrush.com
Estimated Reading Time 8 mins
- In a large skillet, warm the olive oil, garlic slices, anchovy filets and crushed red pepper flakes over medium heat. Cook for 4-5 minutes, stirring as the garlic becomes fragrant and the anchovies begin to break down. Use a wooden spoon or chopsticks to mash the anchovies a bit and incorporate into the oil.
- Add the tomatoes and cook for 5-10 minutes for the sauce to reduce and become rich and jammy. Add the drained capers and olives.
- As the sauce cooks, bring a large stock pot of water to a boil with 2 tablespoons of kosher salt. Add the spaghetti and cook 2 minutes less than the package instructions. Transfer the cooked pasta to the sauce, toss, and continue to cook for 2 more minutes. Add slivered fresh basil leaves and serve with grated Parmesan.
SPAGHETTI ALLA PUTTANESCA. A SUMMER FAVORITE! - MARICRUZ ...
From maricruzavalos.com
4.5/5 (2)Category PastaCuisine ItalianTotal Time 20 mins
- Bring abundant water to a boil in a pot, just as the water starts boiling, add the tomatoes and turn off the heat, let them sit for 15-20 minutes.
- Carefully peel the tomatoes, cut them in half and discard the seeds, then chop them finely. Put on a plate along with the juices released.
- Heat the olive oil in a frying pan over medium-high heat. Fry the garlic without skin until browns lightly. Discard the garlic and add the tomatoes.
LIDIA’S PUTTANESCA | 4PLATES2TABLE
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10 BEST PASTA PUTTANESCA WITHOUT ANCHOVIES RECIPES | YUMMLY
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SUMMER PUTTANESCA RECIPE | LAURA IN THE KITCHEN - INTERNET ...
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Servings 2-3
- In a medium skillet, add the olive oil, garlic, anchovies and hot pepper flakes, saute until the garlic is lightly golden and the anchovies have melted in the oil, add the tomatoes, bring the sauce to a bubble then add the olives, capers and basil and simmer on medium heat for about 15 minutes.
- Meanwhile, when the sauce is about 10ish minutes away from being done, add the pasta to the boiling water, allow to cook per package instructions and also saute the chicken until golden on both sides and full cooked through (should take 3-4 minutes per side) and when it’s got a couple minutes left, spoon on some pesto then allow the chicken to rest before slicing.
- Drain the pasta, reserve about 1/4 cup of the starchy cooking water, then add the pasta to the sauce (make sure you taste the sauce first and adjust the seasoning before adding the pasta) add a splash of the starchy water and parm, cook all together for about a minute then serve alongside the pesto chicken.
SUMMER PASTA PUTTANESCA (INSTANT POT, NO-COOK SAUCE)
From instantpoteats.com
Estimated Reading Time 5 mins
- Add the fusilli pasta, water, 1 tablespoon olive oil and 1 teaspoon salt to the pot and stir through. Pop the lid on top and lock, making sure the top valve is pointing to Sealing. Press Manual/Pressure Cook and adjust the time to 2 minutes, on HIGH pressure. Once done, allow 8-9 minutes for natural pressure release and then use a quick-release method to let off the remaining steam (point the valve to Venting).
- Open the lid and strain any excess water. Return the pasta to the pot. Add all of the sauce ingredients and stir through the hot pasta. Taste for salt and pepper and add to your preference. A lot of the added ingredients are salty, hence you need to season it after everything is added.
- You can serve it warm or turn the Saute function key to heat it up further. Top with fresh parsley or basil and serve with Parmesan cheese on the side.
ROASTED TOMATO PASTA PUTTANESCA - THE WOKS OF LIFE
From thewoksoflife.com
Estimated Reading Time 6 mins
- Preheat your oven to 400 degrees F, and bring a large pot of salted water to a boil for the spaghetti. On a baking sheet lined with parchment paper, drizzle the cherry tomatoes with 2 tablespoons of extra virgin olive oil, and season with salt and pepper. Transfer to your preheated oven and roast for 15 to 20 minutes.
- Meanwhile, heat a large skillet (large enough to toss all your pasta in) over medium heat. Add the remaining 3 tablespoons of extra virgin olive oil, along with the garlic and anchovies. Cook for 3-4 minutes, until the anchovies have melted into the oil and the garlic is fragrant.
- By now, your water should be boiling. Add the spaghetti and cook according to package instructions, shaving off 1 minute of cooking time (i.e. the pasta should be just under “al dente.”) Reserve at least 1 cup of the pasta cooking water.
- To the garlic and anchovies, add the the olives, capers, red pepper flakes, and tomatoes. Toss in the pasta, and toss everything together for a minute, allowing the pasta to absorb the liquid in the pan. If it starts to look dry, add 1/3 cup of pasta water (or more as needed) to give it a silky texture. Continue tossing, and the pasta will absorb the additional liquid. Toss in the herbs, and serve with Parmesan cheese.
SUMMER PASTA PUTTANESCA - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
Estimated Reading Time 4 mins
- Preheat oven to 450º. Line baking sheet with parchment and arrange tomatoes over surface. Sprinkle with 2 tablespoons of the olive oil, one minced garlic clove, balsamic vinegar and salt and pepper. Bake for 15 minutes, tossing half way through. Remove from oven and set aside.
- Cook pasta in well salted water according to package instructions. Drain, reserving 1 cup of cooking liquid to add to sauce if needed.
- While pasta is cooking, add 3 tablespoons olive oil, the rest of the garlic, anchovy paste, red pepper flakes if using and oregano to a large skillet. Cook over medium heat, stirring till garlic is cooked, but not brown. Add tomatoes, olives, and capers and cook for a couple minutes. Stir in parsley. Pour sauce over pasta and toss to combine, adding reserved cooking water as needed to thin sauce. Serve immediately.
19 SUMMER PASTA RECIPES FOR EASY DINNERS AT HOME | EPICURIOUS
From epicurious.com
- Summer Squash and Basil Pasta. This summer pasta recipe is the answer to excess zucchini and summer squash, which cooks until saucy and deeply tender, which takes under 15 minutes of total time while you boil the pasta.
- Pasta With 15-Minute Burst Cherry Tomato Sauce. This is one of our most popular easy pasta recipes of all time. And if you have a pint of cherry tomatoes sitting around right now, it's absolutely what you should make for dinner tonight.
- Grilled Ratatouille Pasta Salad. If you grill the vegetables a day or two ahead, this satisfying pasta dinner comes together in a snap. Mini mozzarella balls add creaminess; basil leaves keep things fresh.
- Pasta with Clams, Corn, and Basil Pesto. Garlicky littleneck or Manila clams steam open in white wine, then turn into a silky sauce with a bit of pasta water, fresh corn, and homemade or storebought pesto.
- Raw Tomato Sauce. When tomatoes are good, don't ruin them with cooking. Just make this raw sauce and toss it with whatever noodles are in your pantry. Get This Recipe.
- Pasta with 10-Minute Pesto. This weeknight-friendly dinner takes only 10 minutes of prep time, so you can have it on the table in a flash. Get This Recipe.
- Pasta with Swordfish and Cherry Tomato Sauce. Golden raisins add a sweet burst of flavor to this elegant-but-easy 30-minute seafood pasta dinner. Get This Recipe.
- Romesco Pasta Salad with Basil and Parmesan. The secret to this pasta salad? Dress it twice. The pasta absorbs the first round of sauce completely, while the second dose keeps it glossy and bold.
- Zucchini "Noodles" with Eggplant and Tomatoes. If you somehow ended up with too much zucchini, add this ratatouille-inspired dinner to your meal plan. Fresh mozzarella contributes a bit of creamy richness to the dish.
- Spaghetti with No-Cook Puttanesca. This recipe packs in all the punches puttanesca is known for—salty! briny! olive-y!— without the need to cook a sauce. Two types of tomatoes are involved: beefsteaks get blended until smooth, and then tossed with cherry tomato halves.
PUTTANESCA SAUCE WITH SUMMER TOMATOES ~ MACHEESMO
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Servings 4Total Time 35 minsEstimated Reading Time 5 mins
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