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Best Puttanesca Recipes

Best Puttanesca Recipes


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Top Rated Puttanesca Recipes

When it comes to easy chicken recipes, puttanesca pasta is a perfect choice. This rustic dish can be pulled together in just 30 minutes — perfect after a long day. For an extra flavor boost, add a few tablespoons of clam juice to the sauce before simmering.Click here to see Homemade Italian Recipes.

This recipe was contributed by the pasta experts at Patsy’s Italian Restaurant in New York City.The ultimate comfort food, pasta is a versatile, deliciously simple dish to make for the family. With olive oil, anchovies, and vegetables, this recipe is a healthy take on the classic.

I can already hear the naysayers asking, "Why isn't your sauce red?" Despite being aesthetically challenged, this pasta dish is delicious, I assure you. I used some particularly ripe black olives that ended up giving the sauce a deep, rich flavor and also gave it a forebodingly inky color that, admittedly, gave me a bit of pause at first.However, one bite and I was sold — the sauce coated the pasta perfectly and had a nice balance of flavors. Briny capers, tangy fresh tomatoes, herbaceous parsley, and a slight bitter finish from the olives — perfection. Your sauce will be redder than mine, though, if you're using different (or less ripe) olives. I used Gaeta, a popular table olive in Spain. Feel free to get creative.Oh, one more thing: I'd go easy on the salt because there's plenty already from the capers and olives.Click here to see Fast and Furious Dinner Recipes — 20 Minutes or Less.


Pasta Puttanesca

Pasta puttanesca takes a few basic pantry staples—canned tomatoes, olives, garlic, anchovies, and capers—that’s ready in minutes to become a light but lush sauce served over pasta.

This pasta puttanesca recipe could be the ultimate pantry pasta. It may have double the ingredients of another pantry staple pasta, my 5-ingredient cacio e pepe, but with all the ingredients but garlic and fresh basil coming straight from the cupboard, it’s one you can turn to after a hard day’s work (at home or away) or when the last thing you want to do is spend time you don’t have toiling in the kitchen.

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 and method making this recipe are extremely forgiving, and so easy it’s one literally ANYONE could make. Even better, it’s ready in under 30 minutes.

Who’s ready for viva la pasta, baby?

This recipe is brought to you by DeLallo Foods


Authentic italian puttanesca recipe

The authentic Italian puttanesca recipe is a pasta dish from Rome – well, maybe-: a tomato sauce with olives, capers and anchovies.

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 pasta dish seasoned with tomato sauce, anchovies, and olives.

Although the puttanesca recipe has the infamous reputation of being the pasta prostitutes made for their lovers, the name refers more to an Italian idiomatic expression. A “ puttanata” is something stupidly easy to do, a mistake you did, or something it took you no effort to achieve.

Apparently, the authentic puttanesca recipe was conceived by a tired and hungry group of friends. After a long dolce-vita night, they craved pasta but had nothing in the fridge or pantry except for spaghetti, tomato passata, olives, and anchovies – which they put together. They’re cooking experiment gave a fantastic result with no effort and just a few ingredients, so they named it pasta puttanesca.

We should thank those vagabonds: if it wasn’t for all that wine, innumerable shots of limoncello, and a never-ending night, we wouldn’t have the delicious puttanesca recipe. ​

This is the authentic Italian puttanesca recipe. Its regional origins are controversial: some say the tipsy crew was in Naples (Ischia or Capri), some say in Rome. No one really knows, but everyone says they do… so Italian!


Puttanesca recipe

Boil the water for the pasta and blanch the tomatoes for a couple of minutes. Then drain them, peel them, take the seeds out and cut them into cubes. In a frying pan, brown one chopped clove (or even two) of garlic in olive oil, together with a tablespoon of desalted capers, a few well rinsed salt-packed anchovies, a handful of pitted black olives and some fresh hot pepper. After a few minutes, add the chopped tomatoes with a little salt and cook for 10 to 15 minutes. In the meantime, cook a pound of spaghetti, drain it when the strands are al dente, and put them in the pan with the sauce. Sauté everything together for a minute and top with fresh chopped parsley for a simple dish that’s guaranteed to be a success.


How to make authentic Italian Puttanesca sauce recipe

Authentic Italian Puttanesca sauce recipe is so delicious, quick and easy to make! All you will need for Puttanesca sauce are some anchovies, capers, cherry tomatoes, garlic, chilli, olive oil and Parmesan cheese for dusting. Fantastic Spaghetti alla Puttanesca in only 12 minutes, you can enjoy this mouth-watering pasta recipe any day of the week!

Where does Italian Puttanesca sauce originates from?

This recipe is now an Italian classic, well known throughout Italy and around the world, even though is quite a modern recipe. In fact, has been created after the Second World War in the Campania region. The name provenience is still not quite known, but the fact that it translate in to prostitute style, has created many different theories. Read more about the story of Italian Puttanesca sauce here .

Can I use other pasta shapes for authentic Italian Puttanesca sauce?

Absolutely, but in my opinion this simple Puttanesca sauce works better with long, thin pasta. If spaghetti is not available, you could use vermicelli or linguine.

Are you a pasta lover? You might be interested in trying some of our other recipes, which are equally easy to make:


Bacon Puttanesca Ingredients

  • 300g Angel Hair Pasta
  • 10 cloves fresh garlic
  • 1 medium-sized onion
  • 4 fresh tomatoes
  • 5 pieces of bacon or more!
  • 1/4 cup black olives
  • 1 cup oil (olive oil or corn, soy or canola)
  • Fresh basil
  • Dried parsley
  • Chili flakes
  • Salt and Pepper


You Only Need One Perfect Pasta Puttanesca Recipe

Everyone needs a few go-to pasta recipes for an quick weeknight dinner or simple supper. A “back pocket pasta,” if you will. Food writer and Instagrammer Colu Henry has a new cookbook out packed with simple, inventive and classic pasta dishes. This perfect pasta puttanesca will feed a hungry crowd in under an hour, in great style.

The name of this pasta cries shelf dinner (and plenty of other scandalous things). After researching the origins of this Ital­ian dish, I still couldn’t find a straight answer, but I think we all can agree that it uses many items that one should always have on hand: olives, capers, anchovies, and tomatoes. I’ve made this for a group of 14 when traveling through Provence as well as for many a dinner party in Portland, Oregon. It works everywhere, for every palate.

Cook’s Note: If you don’t have anchovies, use tuna or sardines, or skip the fish altogether! No oil-cured black olives? Use whatever jar of cocktail olives is hanging around in your fridge. What’s important here is a red, salty sauce with some funk — get down and dirty with it.


Spaghetti alla Puttanesca | Authentic Italian Recipe

This savory pasta dish has a not-so-savory background: it was traditionally known as the food of choice for Neapolitan prostitutes! Don't let the history turn you off, though. Pasta alla puttanesca is simple to make and very delicious!

Watch the Pasta Grammar video where we make this recipe here:

Serves two. Note: to make more servings, scale all the of ingredients except the garlic.

For this recipe, you will need:

- 3 tbsp extra virgin olive oil

- 1 1/2 cup quartered cherry tomatoes

Crush the garlic clove while keeping the skin on. Add it and the olive oil into a skillet and heat on medium temperature for no more than 2 minutes. Remove the garlic and add the anchovies.

Allow the anchovies to fry for 1 minute, stirring occasionally, then add the capers, olives and tomatoes.

Meanwhile, bring a large pot of water to a rolling boil. Season it generously with two small handfuls of salt and add the pasta.

Allow the sauce to simmer for 6-8 minutes, or until the tomatoes have softened but not completely dissolved. The sauce shouldn't be watery, but if it loses too much moisture simply add a spoonful of the pasta water as needed. Salt to taste and turn off the heat until the pasta has finished cooking.

When the pasta is very al dente (usually about a minute less than the "al dente" cook time recommended on the packaging), use tongs to transfer it into the sauce. Add 1oz. (about a shot glass) of the pasta water into the sauce as well.


Pasta Puttanesca

Pasta Puttanesca is a super easy heat-n-eat dinner. Loaded with the delicious flavors of tomatoes, olives, capers & anchovies, everyone likes it.

  • Author: Judy
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 6 1 x
  • Category: dinner
  • Method: stove
  • Cuisine: Italian

Ingredients

  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 5 – 6 anchovies
  • 3 14.5-ounce cans diced or crushed tomatoes
  • 3 tablespoons capers, drained
  • 1 6-ounce can pitted whole black olives, drained
  • 16 ounces cooked pasta – linguini, penne, or spaghetti

Instructions

  1. Add olive oil to a large, heavy-bottomed saucepan over medium heat. Add garlic, oregano, crushed red pepper and anchovies, stir to break up anchovies, cook 2-3 minutes. Add tomatoes and bring mixture to a boil. Reduce heat and simmer 20 minutes. Stir in capers and olives, cook 5 minutes more.
  2. Serve over cooked pasta

Nutrition

Keywords: how to make red sauce, how to cook with anchovies, the benefits of eating fish, are tomatoes good for me

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Calling anchovy lovers!

Don’t hide your anchovies, enjoy the flavor and health bennies. Add them to salads and pizzas!


  • 1 pound 90% or higher lean ground beef
  • ¾ cup onion, chopped
  • 4 cloves garlic, minced
  • 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
  • 1 (6 ounce) can no-salt-added tomato paste
  • 3 anchovy fillets, chopped
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon crushed red pepper
  • 8 ounces dried multigrain penne pasta (about 2 1/2 cups)
  • ¼ cup Kalamata olives, chopped
  • ¼ cup snipped fresh parsley
  • 1 Snipped fresh parsley

In a large nonstick skillet cook ground beef, onion and garlic over medium heat until meat browns and onion is tender. Drain off fat and discard.

In a 3 1/2- or 4-quart slow cooker combine beef mixture, tomatoes, tomato paste, anchovies, oregano and crushed red pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Meanwhile, cook pasta according to package directions drain.

Before serving, stir olives and 1/4 cup parsley into slow cooker. Serve beef mixture over hot cooked pasta. If desired, garnish with additional snipped fresh parsley.

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.



Comments:

  1. Angel

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  2. Morr

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  3. Darron

    I apologise, but, in my opinion, you commit an error. I can prove it.

  4. Iosep

    Was it interesting?



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