Puttanesca Pasta Sauce Recipes

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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

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

PUTTANESCA PASTA SAUCE

This pasta sauce hails from the funky Kingston, Ontario restaurant- Chez Piggy. This is a big, bold, grownup taste - emphasizing olives, anchovies and capers over tomatoes with a sweet back note from raisins. Not for the faint of heart. Give it a try.

Provided by Chef Regina V. Smith

Categories     Spaghetti

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 14



Puttanesca Pasta Sauce image

Steps:

  • Soak raisins in hot water for 15 minutes until soft, then drain and chop.
  • Warm the olive oil in a large skillet, and stir in all ingredients, except pasta and cheese. Heat through.
  • Toss with hot pasta and garnish with cheese.

Nutrition Facts : Calories 875.5, Fat 47.9, SaturatedFat 6.2, Cholesterol 1.1, Sodium 402.3, Carbohydrate 95.8, Fiber 5.9, Sugar 7.7, Protein 17.9

1/4 cup golden raisin
1 cup quality extra virgin olive oil
15 green colossal olives, pitted and chopped
12 kalamata olives, pitted and chopped
1/2 cup pine nuts, toasted and chopped
3 garlic cloves, chopped
2 anchovies, finely chopped
1 pinch cayenne pepper
3 ripe tomatoes, seeded and diced
4 tablespoons capers
2 tablespoons chopped fresh dill or 2 tablespoons chopped fresh parsley
fresh ground black pepper
1 1/2-2 lbs pasta, cooked and drained
freshly grated parmesan cheese (to garnish)

PUTTANESCA SAUCE

Provided by Food Network

Time 1h30m

Yield about 4 cups of sauce

Number Of Ingredients 12



Puttanesca Sauce image

Steps:

  • In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute.

2 tablespoons minced anchovy fillets (about 8 fillets)
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
Salt
1 pound penne pasta, cooked to al dente
1/4 cup olive oil
1 cup finely chopped onion
6 cloves minced garlic
2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, and halved Kalamata olives
2 tablespoons tomato paste
2 tablespoons drained capers

PUTTANESCA PASTA SAUCE

Puttanesca is a classic Neapolitan pasta sauce based on olives, tomatoes, capers and anchovies. The name comes from the Italian, "puttana," which means, "whore," and there are several different stories as to how and why the dish came by such a salacious name. No matter the meaning it is delicious. http://www.tigersandstrawberries.com/2005/04/08/puttanesca-fast-food-for-fast-women/

Provided by Wing-Man

Categories     Sauces

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 8



Puttanesca Pasta Sauce image

Steps:

  • Heat a large saucepan over medium heat.
  • Add olive oil and allow to heat for a minute.
  • Add garlic and saute for about 2 minutes making sure not to brown or burn the garlic.
  • Add all other ingredients and simmer for 1 to 3 hours. Stir occasionally.
  • This can be served after only 30 minutes, but I like to let it cook for at least 2 hours.
  • This makes a lot of sauce and freezes well.
  • We serve this tossed with linguine or angel hair and homemade meatballs.
  • If you cannot find olive salad just use black and green olives.

Nutrition Facts : Calories 178.3, Fat 9, SaturatedFat 1.4, Cholesterol 9.6, Sodium 1199.4, Carbohydrate 21.8, Fiber 4.9, Sugar 11.8, Protein 6.2

1/4 cup minced garlic
4 (28 ounce) cans crushed tomatoes
1 cup olive salad
2 (2 ounce) cans anchovy fillets, finely chopped (or crushed)
1/3 cup extra virgin olive oil
1/4 cup capers
4 teaspoons dried oregano
4 teaspoons red pepper flakes

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



Puttanesca I image

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

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

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