SPAGHETTI ALLA PUTTANESCA
Capers and black olives give this tomato sauce a briny, unique flavor. Spaghetti noodles are preferable because they will trap the sauce ingredients.
Provided by Accepted in the Beloved
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.
Nutrition Facts : Calories 626.3 calories, Carbohydrate 97.3 g, Cholesterol 0.6 mg, Fat 19.2 g, Fiber 8 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1184.2 mg, Sugar 8.2 g
SPAGHETTI ALLA PUTTANESCA (SPAGHETTI WITH HOT SAUCE)
Spaghetti alla Puttanesca translates literally as "Whore's Spaghetti" it is also called Spaghetti alle Vongole Fujute (spaghetti with escaped clams), Neapolitan tradition claims that the former name (Spaghetti alla Puttanesca) is derived from the fact that good hearted Neapolitan prostitutes would prepare the dish for their clients from ingredients found in every Neapolitan kitchen and that the most visited ladies were the ones that made the best spaghetti . . . in Naples I guess the stomach rules the heart!
Provided by calou84523
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Over high heat bring a large pot of heavily salted water to the boil to cook the spaghetti.
- Rinse the anchovies (if used) and capers in cold water to remove saltiness.
- Put oil in a large sauce pan over medium heat. When the oil heats up, add the garlic, pepper flakes, and anchovies and sauté, stirring constantly (about 4 minutes). Do not allow the garlic to brown!
- When the oil becomes fragrant add the capers, and olives and continue sautéing for a few minutes, stirring often. Lower the heat to low and keep the sauce warm.
- Cook spaghetti in boiling water until al dente, drain reserving about ½ cup of the cooking water to "loosen" the sauce if seems too "tight".
- Add the chopped tomatoes and most of the basil (reserve a little to dress) to the sauce, stirring or tossing to combine and heat the tomatoes through (the idea is not to cook the tomatoes but only to heat them through).
- Add the cooked and drained spaghetti to the pan and toss to coat with the sauce and correct seasoning. Divide among the serving plates, dress each with chiffonade basil and serve accompanied by grated Parmesan or Romano cheese and crusty French or Italian bread.
Nutrition Facts : Calories 687.2, Fat 39.5, SaturatedFat 5.5, Sodium 285.9, Carbohydrate 71.7, Fiber 5.3, Sugar 4.7, Protein 12.9
ZESTY SPAGHETTI A LA PUTTANESCA
Provided by Food Network
Time 35m
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Cook spaghetti in boiling salted water until it is slightly undercooked, about 1 minute away from being al dente, strain. Heat the olive oil in a large pan on medium heat. Add chile flakes and garlic, saute for 2 minutes, until garlic is fragrant and golden. Add the mashed anchovies and saute for 30 seconds. Then add the cherry tomatoes and saute for an additional 8 to 10 minutes, until the tomatoes begin to create a light sauce. Once the tomatoes have sauced up, mix the olives, capers, brown sugar, sea salt, and freshly ground black pepper into the sauce. Add the cooked spaghetti to the pan, reduce the heat to medium-low and use tongs to stir until the pasta absorbs the sauce, about 3 minutes.
SPAGHETTI ALLA PUTTANESCA
Steps:
- Boil water for pasta. Cook spaghetti for 4 minutes until al dente while making the sauce.
- The sauce for this recipe is to be cooked quickly over a high flame. First, put olive oil in a pan and brown the garlic. After the garlic has browned, add olives, salt, pepper, oregano, parsley and chicken broth. Stir spaghetti while sauce simmers. Once spaghetti has cooked, drain, return to the pot and stir in some sauce. Put spaghetti on a plate and top with the rest of the sauce. Garnish with fresh basil.
SPAGHETTI & PUTTANESCA SAUCE
Make and share this Spaghetti & Puttanesca Sauce recipe from Food.com.
Provided by Maine-iac
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat.
- Add the garlic, stir, 3 minutes.
- Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes.
- Taste the sauce and add salt and pepper if needed.
- Reduce the heat to very low, simmer another 15 minutes.
- Cook the spaghetti in plenty of boiling water until al dente; drain.
- Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve.
Nutrition Facts : Calories 619, Fat 18.2, SaturatedFat 2.6, Sodium 250.4, Carbohydrate 97.5, Fiber 7.8, Sugar 9.6, Protein 17.6
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