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.
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
VEGAN PENNE ALLA VODKA
This is an altered recipe I got from Williams Sonoma. It's become a favorite among my family and friends and it's one of those pastas that tastes best when you let it soak for a while before serving.
Provided by tendollarwine
Categories Penne
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- To peel the tomatoes, you'll want to cut out the stem and cut a small X on the bottom of each tomato. Get a pot of water boiling and set a bowl of ice water nearby. Drop the tomatoes in the boiling water one at a time for about 30-60 seconds, remove and plunge into the ice water until cool. The skin should easily peel off.
- Keep the water boiling while you seed and dice the tomatoes. Put the chopped tomatoes into a strainer to get rid of the excess moisture.
- Heat the oil in a large, deep pan over medium heat. Add the garlic and sauté until fragrant. Remove the pan from the heat, add the vodka, and return to heat. Stir the vodka and oil until the alcohol is cooked out. If you still smell the alcohol fumes, it's not ready yet.
- Once the alcohol cooks out, add the tomatoes, basil, salt and pepper. At this point, start cooking the pasta.
- Simmer the tomatoes over medium-low heat for 15-20 minutes, until they are all softened. Taste and add more salt if needed.
- When the pasta is done, drain it and add it back to the pot. Toss with a small amount of oil and add the tomatoes when they are done. Toss well to combine and either serve immediately or cover and let it sit for 30 minutes so the pasta can absorb the flavors.
Nutrition Facts : Calories 753.7, Fat 29.9, SaturatedFat 4.2, Sodium 16.2, Carbohydrate 99.9, Fiber 15.5, Sugar 6, Protein 10.7
VEGAN PENNE PUTTANESCA
This is a fantstic dish and one of my personal favorites. It's even better when you let the flavors soak overnight and reheat it the next day.
Provided by tendollarwine
Categories Penne
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large, deep pan over medium heat. Add the garlic and onions and sauté until they begin to soften and become fragrant.
- Add the rest of the chopped vegetables, toss and sauté for 5 minutes, stirring often.
- Add the diced tomatoes, tomato sauce and seasonings. Stir until everything is evenly combined.
- Bring the sauce to a boil, then turn down the heat and let it simmer, uncovered, for 20 minutes or until the vegetables are tender and the liquids have cooked down.
- While it's simmering, bring a pot of water to a boil and cook the penne until al dente.
- Drain and toss with some olive oil.
- When the sauce is done, pour it into the pot with the penne and toss.
- Spoon onto large plates and top with a few capers.
Nutrition Facts : Calories 403.8, Fat 7.8, SaturatedFat 1.1, Sodium 434.1, Carbohydrate 78.4, Fiber 14.4, Sugar 10.4, Protein 10.1
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
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