Pasta Puttanesca Recipe

Preparation. 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 …

Rating: 5/5
Category: Dinner, Pastas, Appetizer, Main Course
Cuisine: Italian
Total Time: 30 mins
1. 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.
2. 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.
3. 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.

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Step 1. 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. Advertisement. Step 2. Heat oil in a skillet …

Rating: 5/5(414)
Total Time: 40 mins
Category: Italian Recipes
Calories: 490 per serving
1. 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.
2. 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.
3. Toss pasta with sauce, and serve.

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While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the …

Reviews: 180
Difficulty: Easy
Category: Main-Dish
Steps: 3
1. Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
2. While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
3. When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

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In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, 1 minute more.

Rating: 5/5(17)
Total Time: 25 mins
1. In a large skillet or pot over medium heat, heat oil.
2. Add garlic and cook until fragrant, 1 minute.
3. Add anchovies and cook until fragrant, another minute.
4. Add tomatoes, olives, capers, and red pepper flakes.

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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 …

Rating: 5/5(16)
Category: Seafood Recipes
1. Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, about 12 minutes. Drain.
2. 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.
3. Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately.

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Add oil; cook and stir carrot and anchovy fillets until carrot is tender. Stir in olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute …

Rating: 5/5(1)
Category: Side Dishes
Calories: 283 per serving
1. Cook pasta according to package directions. , Meanwhile, heat Dutch oven oven medium-high heat.
2. Add oil; cook and stir carrot and anchovy fillets until carrot is tender.
3. Stir in olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute longer.
4. Stir in the diced tomatoes, tomato paste and sugar.

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Pasta Puttanesca is loosely translated to 'street walker's pasta.' There are a lot of stories about how this name came about. The most popular is that the ladies of the evening …

Rating: 5/5(2)
Total Time: 35 mins
Estimated Reading Time: 1 min
1. Heat olive oil in a large sauté pan over medium high heat. Add garlic, anchovy, and red pepper cook until garlic is lightly browned.
2. Crush tomatoes and add with juices. Fill the empty tomato can 1/4 of the way with water and pour into the pan. Bring to a boil, stirring occasionally, then reduce to a simmer.
3. Add capers, olives, and oregano. Cook at a simmer for 20 minutes, until sauce thickens.
4. While the sauce is cooking bring a pot of generously salted water to a boil. Add the pasta and cook uncovered over high heat until al dente.

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Add capers, a bit of parsley and olives and stir to combine. Add the peeled and chopped tomatoes, stir and bring to a bare simmer. Cook pasta to just under al dente (about 1 …

Rating: 5/5(32)
Total Time: 35 mins
Category: Main Course
Calories: 536 per serving
1. Start boiling water for the spaghetti. Add salt once it starts to boil and bring to the boil again.
2. Meanwhile prepare the ingredients. Peel and finely chop the garlic. Peel, de-seed and chop the tomatoes. If anchovies and capers are salted rinse them under cold water. Then cut anchovies into small pieces. If they are large, remove the spine. Remove the seeds from the red chili pepper (if you are using it) and cut into small pieces.
3. Heat some olive oil in a frying pan large enough to hold the cooked pasta later. Add the garlic, anchovies, and red pepper flakes (peperoncino).
4. Cook over a medium heat until garlic is very lightly golden and the anchovies have melted, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)

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The authentic Italian puttanesca has a dirty name. It recalls a bad word that elegantly translates to “prostitute”. The recipe is instead an easy, pantry-stocks and delicious …

Cuisine: Italian
Category: Main
Servings: 4
Estimated Reading Time: 3 mins
1. If you are using fresh tomatoes, bring a medium pot of water to boil, add tomatoes, boil them for less than a minute and drain. Rinse them under cold water and peel them immediately. Finally, place them in a bowl and smash them with a fork, or a potato masher.
2. Peel and crush the garlic clove. Cut the chili in two and remove the seeds - if you don’t want the dish to be too spicy.
3. Bring salted pasta water to a boil. About six cups of water and 1.5 teaspoons of salt.
4. Heat the olive oil in a large skillet, brown the garlic and the chili for about five minutes, and remove them.

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Instructions. In a large skillet, heat the olive oil over medium-high heat. Once shimmering, add the garlic and anchovies and cook until very fragrant but not yet colored, 15-20 seconds. Stir in

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Pasta puttanesca is a tomato based sauce with bit of a spicy kick, accented with the briny punch of olives and capers that lushly coats long or short strands of pasta. The prep …

Rating: 4.8/5(16)
Total Time: 20 mins
Category: Main Course
Calories: 404 per serving
1. In a large skillet, warm the olive oil, garlic slices, anchovy filets and crushed red pepper flakes over medium heat. Cook for 4-5 minutes, stirring as the garlic becomes fragrant and the anchovies begin to break down. Use a wooden spoon or chopsticks to mash the anchovies a bit and incorporate into the oil.
2. Add the tomatoes and cook for 5-10 minutes for the sauce to reduce and become rich and jammy. Add the drained capers and olives.
3. As the sauce cooks, bring a large stock pot of water to a boil with 2 tablespoons of kosher salt. Add the spaghetti and cook 2 minutes less than the package instructions. Transfer the cooked pasta to the sauce, toss, and continue to cook for 2 more minutes. Add slivered fresh basil leaves and serve with grated Parmesan.

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Method. 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 …

Servings: 4
Total Time: 35 mins
Category: Dinner, Pasta, Supper
Calories: 495 per serving
1. 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.
2. Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
3. 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.

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Step 2. While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over …

Rating: 3.7/5(69)
Total Time: 30 mins
Servings: 6

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Heat the oil in a large pan over medium heat. Add the chopped garlic, anchovy paste and red pepper flakes to the pan. Saute for 1-2 minutes, stirring constantly. Crush the tomatoes by hand then add them to the pan along with the tomato paste, salt and black pepper. Cook for 8-10 minutes over medium heat, stirring occasionally.

Rating: 5/5(15)
Category: Entree
Cuisine: Italian
Calories: 1032 per serving

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Instructions. Cook pasta 1 minute less than directed on package; drain. Meanwhile, heat oil, garlic, anchovies and pepper flakes in large skillet on medium-low heat. Cook 2-3 minutes or until garlic is fragrant and golden. Add remaining …

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Cook pasta until al dente. Mash (in this order) garlic, anchovies, and olives using a mortar and pestle, or just chop them finely together. Set aside. Using a fork, crumble the …

Servings: 6
Estimated Reading Time: 3 mins
Category: Main Dish
Total Time: 25 mins
1. Cook pasta until al dente. Mash (in this order) garlic, anchovies, and olives using a mortar and pestle, or just chop them finely together.
2. Set aside.Using a fork, crumble the Parmesan cheese.Heat olive oil in a skillet over medium-high heat.
3. Add sliced red onions and cook until slightly caramelized.
4. Add halved tomatoes and cook for a couple of minutes.

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Preparation. 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 …

1. Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
2. 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.
3. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.Toss sauce with cooked pasta.
4. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar.

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Frequently Asked Questions

How to cook the perfect pasta puttanesca?

Instructions

  • Bring a pot of water to boil.
  • While you wait, add the yellow onion, capers, olives, anchovies/sardines, and red pepper flakes to a food processor. Process until smooth.
  • Heat the olive oil in a pan over medium to medium-high heat. ...
  • Add your pasta to the boiling water. ...
  • Optional: Stir in a handful of basil leaves.

How to make the classic pasta alla puttanesca?

  • 360cgr of spaghetti, bucatini, or penne
  • 1 can of chopped tomatoes
  • 2 garlic cloves, finely chopped
  • 100 gr of black olives (Gaeta or Kalamata)
  • 50 gr of capers
  • 4 anchovy fillets (optional)
  • 2 tbsp of extra-virgin olive oil
  • 1 tiny pinch of crushed chilli
  • Salt to taste

How to make a cheese sauce for pasta?

Steps to Make It

  • Gather ingredients. ...
  • Melt the butter in a saucepan over medium-low heat; remove from heat. ...
  • Put the saucepan back on the heat and cook, stirring, for 1 minute. ...
  • Gradually add milk or light cream, stirring until well mixed. ...
  • Continue cooking, stirring constantly, until thickened and smooth. ...

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What are some recipes for pasta?

  • Flour: I really love to make my homemade pasta with “00” flour, which yields the silkiest pasta. ...
  • Eggs: This recipe calls for four large eggs.
  • Olive oil: This will also help to moisten the dough. ...
  • Sea salt: We will add a teaspoon of fine sea salt to the recipe, plus I recommend adding a little extra to your pasta water when cooking the pasta.

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