PENNE ALLA PUTTANESCA
"Big on flavor and short on time" is how Tony Mantuano describes this wonderfully easy Southern Italian pasta dish. Featuring anchovies, capers, and garlic sautéed together and tossed with black Taggiasca olives and San Marzano tomatoes, the sauce comes together in less time than it takes to cook the pasta itself, and is ideal for an easy weeknight meal.
Provided by Tony Mantuano
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
- Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.
CHICKEN PUTTANESCA PASTA
This is my super-fast version of the pasta dish that originated in Naples, Italy. In addition to the classic ingredients of tomatoes, olives, garlic and anchovies, I nestle cut-up rotisserie chicken in the sauce as it simmers for a hearty weeknight meal that's ready in a flash.
Provided by Kardea Brown
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and anchovy paste and cook until fragrant, about 2 minutes. Add the tomato paste, crushed tomatoes, and crushed red pepper, if using. Cook until the sauce thickens, about 10 minutes.
- Stir in the olives, capers and Italian seasoning. Season to taste with salt and pepper. Nestle the chicken pieces in the sauce. Simmer until the chicken is warmed through, about 10 minutes.
- Meanwhile, cook the spaghetti according to the package directions. Serve the chicken and sauce over the spaghetti and garnish with the oregano.
PENNE PUTTANESCA WITH CHICKEN
Categories Chicken Fish Garlic Olive Pasta Tomato Quick & Easy Parsley Capers Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Meanwhile, sprinkle chicken with salt and pepper. Heat reserved oil from anchovies in heavy large skillet over medium-high heat. Add chicken and chopped anchovies; sauté until chicken is no longer pink, about 3 minutes. Add garlic and sauté 1 minute. Add tomatoes, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. Add parsley and drained pasta; stir to coat. Season with salt and pepper.
ORZO PUTTANESCA WITH CHICKEN
This recipe spins a classic puttanesca sauce of tomatoes, garlic, olives, and capers into a single-skillet meal by cooking chicken breasts in the pan to start, then making the sauce and cooking the orzo pasta together in the same pan. Convenience is not the only benefit-the method adds flavor, too, as the fond (the brown bits left in the pan) from the chicken flavors the sauce and the pasta both absorbs and thickens it. Served sprinkled with Parmesan and fresh basil, it gives new life to an old favorite.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season the chicken with 1/4 teaspoon each of the salt and black pepper.
- Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Add two pieces of the chicken to the skillet, then lower the heat to medium and cook until they are browned and nearly cooked through, 3 minutes per side, then transfer them to a plate. Repeat with another tablespoon of the oil and the remaining chicken, transferring it to the plate.
- Add the remaining tablespoon of oil to the skillet and lower the heat to medium. Add the onion and cook, stirring, until softened, 2 minutes. Add the garlic and cook for 30 for seconds more. Add the tomatoes, olives, capers, oregano, red pepper flakes, and the remaining 1/4 teaspoon of salt and cook until the mixture thickens slightly, 4 minutes.
- Add 2 1/4 cups of water to the pan and bring to a boil, then stir in the orzo. Return to a boil, then lower the heat to medium-low and simmer, uncovered, stirring frequently, until the orzo is nearly cooked, 10 minutes. Return the chicken and any accumulated juices to the pan, nestling it into the orzo mixture. Cover and cook, stirring occasionally, until the orzo is cooked al dente and the chicken is cooked through, 2 to 3 minutes more.
- Serve the orzo topped with the chicken, a sprinkle of Parmesan cheese, and fresh basil leaves.
- The chicken and orzo will keep in an airtight container in the refrigerator for up to 4 days.
- SERVING SIZE: 1 1/4 cups pasta and sauce and 1 piece chicken
- PER SERVING: Calories 540; Total Fat 18 g (Sat Fat 3 g, Mono Fat 9 g, Poly Fat 2 g); Protein 43 g; Carb 52 g; Fiber 6 g; Cholesterol 110 mg; Sodium 680 mg; Total Sugar 15 g (Added Sugar 0 g)
- EXCELLENT SOURCE OF: fiber, iron, magnesium, manganese, niacin, pantothenic acid, phosphorous, potassium, protein, riboflavin, selenium, thiamine, vitamin A, vitamin B6, vitamin C, vitamin K
- GOOD SOURCE OF: calcium, copper, folate, zinc
PENNE PUTTANESCA WITH CHICKEN THIGHS
Make this only if you are a lover of capers, anchovies and Kalamata olives....if you love food with extreme flavor, then you will love this dish!
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the penne in a large pot of salted boiling water until JUST firm-tender; drain, cover and set aside.
- Season the chicken thighs with seasoning salt and pepper.
- Heat oil from the anchovies with some olive oil in a large heavy skillet over medium heat.
- Add in the chicken thighs and brown/cook for about 15 minutes (7-8 minutes on each side) remove the chicken to a bowl.
- Add in chopped anchovies, garlic, onion and red pepper flakes; saute for 3 minutes.
- Return the chicken back to the skillet and add in crushed tomatoes, olives and capers; simmer over medium heat or until the chicken is thoroughly cooked and the sauce has thickened (about 1 hour) season with salt and pepper.
- Add in the cooked pasta to the sauce; stir to coat the pasta.
- Serve with grated Parmesan cheese.
Nutrition Facts : Calories 901.5, Fat 42.5, SaturatedFat 11.1, Cholesterol 199.1, Sodium 1653.1, Carbohydrate 82, Fiber 13.9, Sugar 10.3, Protein 50.6
More about "penne puttanesca with chicken recipes"
CHICKEN PUTTANESCA RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (86)Author Andy BaraghaniServings 4Estimated Reading Time 5 mins
- Heat 2 Tbsp. oil in a large skillet over medium-high until shimmering. Cook chicken, turning occasionally, until it has rendered some of its fat and skin is golden brown all over, 7–10 minutes. Transfer chicken to a plate. You’ll have a pool of fat left in the pan. Spoon out all but 3 Tbsp. fat from pan. (Use it for roasted potatoes, in cooked bitter greens, or add to stewy beans.)
- Reduce heat to medium and add garlic and anchovies to skillet. Cook, stirring often, until garlic is softened and anchovies have disintegrated, 2–3 minutes. Sprinkle in red pepper flakes, then stir in tomato paste. Cook, stirring occasionally, until tomato paste begins to split and stick to pan, about 3 minutes. Add olives, wine, capers, bay leaves (if using), and lemon peel and bring to a simmer (still over medium heat). Cook, stirring occasionally, until most of the wine has evaporated, 5–7 minutes.
- Snuggle chicken (skin side up) into sauce in a single layer. Pour in 1 cup water and bring to a simmer. Transfer skillet to oven and bake, uncovered, until sauce is thickened and chicken is cooked through, 20–25 minutes (if using whole legs, it’ll take closer to 30–35 minutes). Taste a spoonful of the sauce—it should be plenty salty between the anchovies and capers, so you most likely won’t need to season with more salt.
BEST PENNE PUTTANESCA RECIPE - HOW TO MAKE PENNE …
From delish.com
PASTA PUTTANESCA WITH CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
CHICKEN PUTTANESCA BAKE RECIPE - TESCO REAL FOOD
From realfood.tesco.com
CHICKEN PASTA PUTTANESCA RECIPE - EASY HEALTHY …
From healthyfitnessmeals.com
CHICKEN PUTTANESCA (DELICIOUSLY EASY RECIPE!) - THE …
From theendlessmeal.com
5/5 (17)Calories 393 per servingCategory Dinner
PENNE PUTTANESCA WITH CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
Servings 6Author Condé Nast
PENNE WITH SALMON PUTTANESCA RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
ITALIAN SAUSAGE PUTTANESCA RECIPE | MYRECIPES
From myrecipes.com
ITALIAN PASTA SAUCE RECIPES THAT RIVAL A RESTAURANT
From yahoo.com
10 BEST PENNE PASTA WITH CHICKEN RECIPES | YUMMLY
From yummly.com
EASY CHICKEN PUTTANESCA RECIPE - SIMPLE PUTTANESCA SAUCE
From madaboutfood.co
CHICKEN PUTTANESCA RECIPE | MYRECIPES
From myrecipes.com
PENNE PUTTANESCA RECIPE | BERTOLLI
From bertolli.com
PENNE PUTTANESCA - OUTRAGEOUS MEDITERRANEAN FLAVOR - SIP AND …
From sipandfeast.com
THE BEST PASTA PUTTANESCA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
EASY CHICKEN PUTTANESCA RECIPE | HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
CHICKEN PUTTANESCA | RECIPES | DELIA ONLINE
From deliaonline.com
CHICKEN PUTTANESCA RECIPE | EATINGWELL
From eatingwell.com
You'll also love