SPAGHETTI ALLA PUTTANESCA
Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.
Provided by Martha Holmes
Categories Fish Olive Pasta Tomato Quick & Easy High Fiber Capers Simmer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.
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
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
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
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
PENNE ALLA PUTTANESCA
A terrific pasta sauce recipe from Come Dine with Me, guest & winner John's grandmother's recipe. On the show he only used 1 chili, although he said he normally uses 2. I used 2 bird chilies and personally could even go hotter, so adjust the heat according to your tastes. I seasoned several times while making this.. you have to be careful not to add too much to start as the capers and anchovies already add some salt to the dish.
Provided by HeatherFeather
Categories Sauces
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Over medium-low heat, saute the onions, garlic, and chilli in a couple of Tbsp of olive oil until soft, about 10-15 min, stirring occasionally.
- Add the parsley and season well.
- Pour in the canned tomatoes, stirring the mixture well, then stir in the olives, capers, anchovies, a small amount of sugar (to reduce acidity), some more seasoning to taste, and a drizzle of olive oil(optional, I didn't add any extra oil).
- Let simmer over low heat, uncovered, stirring occasionally, for about 45 min to a an hour, until thick and reduced and the color has darkened to a reddish-brown.
- Test for flavors and adjust seasoning, adding more salt & pepper and/or another pinch of sugar as needed.
- Cook the pasta according to the instructions on the package, drain(reserving some of the liquid) and then return to the pan.
- Ladle in a few helpings of the sauce at a time, stopping to stir the mixture, until all of the pasta has been generously coated, serving the rest on the side.
- This sauce is very thick, which we loved, but adding a bit of the pasta cooking liquid will thin it if you prefer a bit looser sauce.
- Serve immediately.
Nutrition Facts : Calories 384.1, Fat 4.9, SaturatedFat 0.8, Cholesterol 7.1, Sodium 686.9, Carbohydrate 78.1, Fiber 13.3, Sugar 9.1, Protein 11.7
CLASSIC SPAGHETTI PUTTANESCA
Keep these pantry ingredients on hand for this fast, flavorful weeknight dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high. Add grape tomatoes, capers, anchovies, olives, and garlic; cook until fragrant and tomatoes soften, about 5 minutes. Add tomato puree and season with salt and pepper; cook 2 minutes (sauce will be separated).
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a thin sauce that coats pasta. Season to taste with salt and pepper, and serve immediately.
Nutrition Facts : Calories 420 g, Fat 13 g, Fiber 4 g, Protein 12 g
PUTTANESCA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook according to package directions. Drain.
- Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, red pepper flakes, and anchovies, if desired, mashing with a wooden spoon. Cook, stirring, until garlic is fragrant, about 2 minutes.
- Add tomatoes and their juices, roughly cutting with kitchen shears or breaking up tomatoes with hands. Stir in capers, if desired, and olives. Bring to a boil and immediately reduce to a simmer. Season with salt and pepper. Let simmer until thickened, 5 to 10 minutes. Add pasta to skillet; toss to combine, and serve garnish with basil, if desired.
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