PUTTANESCA PANZAROTTI
Provided by Food Network
Time 3h55m
Yield 10 to 12 panzarotti
Number Of Ingredients 22
Steps:
- Make the dough: Mix the yeast with 1 1/4 cups warm water and let it sit for 5 minutes. Then add 2 tablespoons olive oil, the raw sugar and sea salt. Whisk and set aside. In a large bowl, sift together the all-purpose and whole-wheat flour. Make a well in the center of the flour and pour in the yeast mixture. Using your hands, mix in the flour until all the liquid is absorbed. Now sprinkle a clean surface with flour and knead the dough until it's smooth. If the dough is too sticky, add some more flour as needed. Once it's smooth, shape the dough into a ball.
- Coat a large ceramic bowl with a tablespoon of olive oil. Place the dough in the ceramic bowl and flip it over a few times to lightly coat the dough with oil. Loosely cover the top of the dough with plastic wrap and completely cover the top of the ceramic bowl with a dish towel. Let it rise for 2 hours, until the dough has doubled in size. Then punch down the dough and let it rise for another hour.
- Meanwhile, make the sauce: In a large bowl, hand crush the tomatoes. Add the olive oil, garlic, fresh basil, parsley, dried basil, dried oregano, chile flakes, Parmigiano, sea salt and lots of cracked pepper. Mix. Cover and let sit in the fridge for 3 hours, or overnight.
- Use a fine wire-mesh sieve to drain all the liquid from the tomato sauce. Roughly chop the drained tomato chunks into little pieces and set aside.
- Dust a clean surface with flour. Roll out the dough 1/8 inch thick. If the dough is too sticky, dust with more flour. Once the dough is rolled out, use a 5-inch-round cookie cutter to cut about 10 to 12 circles of dough. On one half of each circle, place 1 tablespoon mozzarella, 1 tablespoon of drained tomato pieces, 1/4 teaspoon capers and 1 chopped anchovy and sprinkle with about 1 teaspoon Romano cheese. Fold the circles over and completely seal the edges with a fork.
- In a heavy pot, heat 6 inches of vegetable oil to 350 degrees F on a deep-fry thermometer. Deep-fry the panzarotti until golden, crispy and cooked through, 5 to 7 minutes. Place them on paper towels to drain the excess oil.
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.
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
PUTTANESCA I
Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.
Provided by Pooche
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g
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
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.
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
VEGAN PUTTANESCA PANZAROTTIS RECIPE - (4.9/5)
Provided by garciamoss
Number Of Ingredients 16
Steps:
- Prepare the sauce by squeezing each peeled tomato over a bowl to remove the juice and seeds. Keep the tomato flesh in another bowl. Roughly chop the tomato flesh. To the tomato flesh, add the parsley, basil, oregano, pepper, salt, red pepper flakes and garlic powder. Mix well and set aside. Dust a clean surface with flour. Roll out the dough to 1/8 inch thick. Using a cookie cutter (3" or 5" depending how big you want the panzarotti), cut circles out of the dough. Take the leftover dough and roll it out again to make more circles. On one half of each circle, place 1 Tbs. of mozzarella shreds, 1 Tbs. tomato sauce, ¼ tsp. capers, ¼ tsp. olives and some spinach. Sprinkle on a bit of grated parmesan. Fold the circle over and seal the edges closed. Use fork tines to completely seal the edges. In a heavy pot, heat 6 inches of oil to 350 degrees. Deep-fry the panzarotti in batches of 3 or 4 until golden and crispy, about 4 minutes. Place them on a paper towel lined plate and then move to a cooling rack. If you are not planning to eat them right away, keep them on a baking sheet in a 200 degree oven so they stay crisp. Serve with tomato sauce for dipping, if desired. Enjoy!
PANTRY PUTTANESCA
Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time.
Provided by Julie Filips
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 21m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large pot with water. Bring to a rolling boil over high heat.
- As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
- Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
- Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
- Stir the olives and capers into the sauce; add pasta and toss to combine.
- Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 53.3 g, Cholesterol 2.5 mg, Fat 24 g, Fiber 4.6 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 944.5 mg, Sugar 6.6 g
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