Pasta Puttanesca Recipes

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PASTA PUTTANESCA

Provided by Ellie Krieger

Categories     main-dish

Time 17m

Yield 4 (1 1/2 cup) servings

Number Of Ingredients 12



Pasta Puttanesca image

Steps:

  • Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
  • While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
  • When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14-ounce) can diced tomatoes, preferably "no salt added"
3/4 cup chopped fresh arugula
1/4 cup grated Parmesan

PASTA PUTTANESCA

There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.

Provided by Mark Bittman

Categories     dinner, pastas, appetizer, main course

Time 30m

Yield 3 to 6 servings

Number Of Ingredients 11



Pasta Puttanesca image

Steps:

  • Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
  • Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
  • Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 9 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 6 grams

Salt to taste
3 tablespoons olive oil
3 or more cloves garlic, lightly smashed and peeled
3 or more anchovy fillets
1 28-ounce can whole plum tomatoes
Freshly ground black pepper to taste
1/2 cup pitted black olives, preferably oil-cured
2 tablespoons capers
Crushed red pepper flakes to taste
1 pound linguine or other long pasta
Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

PASTA PUTTANESCA

Legend has it that this savory recipe was a favorite of "ladies of the night" in Italy (the term puttanesca derives from puttana, the Italian word for prostitute), who quickly prepared and ate the dish between clients. Now, of course, it's simply known as a flavorful meal that's easy to make in just a few minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10



Pasta Puttanesca image

Steps:

  • Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, about 12 minutes. Drain.
  • While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red-pepper flakes, and anchovies. Cook, stirring, until aromatic, 1 to 2 minutes. Add tomatoes, reserved juice, capers, and olives. Bring to a boil. Lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes.
  • Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately.

Coarse salt
1 pound spaghetti or linguine
3 tablespoons olive oil
6 medium cloves garlic, minced
1/2 teaspoon crushed red-pepper flakes
10 anchovies, crushed
1 (28-ounce) can Italian plum tomatoes, seeded, chopped, and strained, reserving juice
3 tablespoons capers, drained
1/2 cup Kalamata olives (3 ounces), pitted and coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley

PASTA PUTTANESCA

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 11



Pasta Puttanesca image

Steps:

  • Cook the pasta until al dente according to the package directions.
  • Mash (in this order) the garlic, anchovies and olives using a mortar and pestle, or just chop them finely together. Set aside.
  • Using a fork, crumble the Parmesan.
  • Heat the olive oil in a skillet over medium-high heat. Add the red onions and cook until slightly caramelized. Add the tomatoes and cook for a couple of minutes. Pour in the broth or wine and cook for another 2 minutes, then pour in the garlic/anchovy/olive mixture. Stir and continue cooking until the sauce is nice and reduced and wonderful, several minutes. Add salt and pepper to taste.
  • Drain the pasta and add it to the skillet. Add the crumbled Parmesan and toss to coat the pasta in the sauce. Tear the basil leaves and sprinkle over the top. Serve right out of the skillet.

Nutrition Facts : Calories 294, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 686 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

8 ounces bucatini or spaghetti
2 cloves garlic
4 anchovy fillets
1/2 heaping cup kalamata olives, pitted
4-ounce piece good Parmesan
2 tablespoons olive oil
1/2 red onion, sliced
1 1/2 cups grape tomatoes, halved
3/4 cup chicken broth or white wine
Salt and freshly ground black pepper
12 basil leaves

PASTA PUTTANESCA

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13



Pasta Puttanesca image

Steps:

  • *Cooks note: this amount of sauce makes enough for 3 pasta meals and enough for 4 Quick Fix dinners based on pasta puttanesca. If you are only making this recipe, the extra sauce can be frozen for up to 3 months.
  • Cook pasta according to package directions. Drain, transfer to a large bowl and cover with foil to keep warm.
  • Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.
  • Pour 2 cups of mixture over pasta and toss to combine. Top with Parmesan. Refrigerate or freeze remaining sauce until ready to use.

1 pound uncooked rotelle pasta (or any spiral shape)
Puttanesca Sauce:*
2 teaspoons olive or vegetable oil
1 medium onion, chopped
2 tablespoons minced garlic
2 (28-ounce) cans crushed tomatoes
1 cup pitted Greek (kalamata) olives, halved
3 tablespoons drained capers
2 teaspoons anchovy paste
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup red wine, optiona)
4 tablespoons grated Parmesan

PANTRY PULL PASTA PUTTANESCA

Provided by Katie Lee Biegel

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12



Pantry Pull Pasta Puttanesca image

Steps:

  • Melt the butter and 1 tablespoon olive oil in a small skillet over medium heat. Once the butter is melted, add the breadcrumbs and toast until golden brown and crispy, 2 to 3 minutes. Set aside.
  • Bring a large pot of water to a boil. Season aggressively with salt. Add the pasta and cook to al dente, 1 to 2 minutes less than the package recommends. Drain, reserving 1 cup of the pasta cooking water.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the anchovies and cook, using a wooden spoon to break them up, until the anchovies begin to dissolve into the oil, 2 to 3 minutes. Reduce the heat to low. Add the garlic and chile flakes and cook, stirring, an additional 1 to 2 minutes, taking care not to burn the garlic. Stir in the tomatoes, olives, capers, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook until thickened, 10 to 15 minutes. Increase the heat to medium-high, then add the spaghetti and 1/4 cup to 1/2 cup of the pasta water. Cook, tossing, until the pasta is coated and the sauce begins to thicken, 1 to 2 minutes. Remove from the heat and stir in the parsley. Top with the toasted breadcrumbs and serve immediately.

1 tablespoon unsalted butter
3 tablespoons extra-virgin olive oil
1/2 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
1 pound spaghetti
4 fillets anchovies packed in oil
4 cloves garlic
Pinch crushed red chile flakes
One 28-ounce can whole tomatoes, crushed by hand
1/4 cup black olives, pitted and roughly chopped
2 tablespoons chopped capers
2 tablespoons minced fresh flat leaf parsley

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



Pasta Puttanesca image

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.

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

SPAGHETTI PUTTANESCA

Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family

Provided by Esther Clark

Categories     Dinner, Pasta, Supper

Time 35m

Number Of Ingredients 10



Spaghetti puttanesca image

Steps:

  • Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
  • Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
  • Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

Nutrition Facts : Calories 495 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium

3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
½ tsp chilli flakes (optional)
400g can chopped tomatoes
5 anchovy fillets, finely chopped
120g pitted black olives
2 tbsp capers, drained
300g dried spaghetti
½ small bunch of parsley, finely chopped

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