Best Bow Ties With Uncooked Puttanesca Sauce Recipes

BOW TIE PASTA (FARFALLE) PUTTANESCA WITH ROASTED PEPPERS

Steps:

• Bring 4 quarts of water to a boil. Add salt and pasta. Cook for about 8 to 10 minutes until al dente. Drain and rinse with cold water. Drain well and set aside. In a small mixing bowl, whisk together the olive oil, vinegar, garlic, capers, and anchovy paste. Mix the olives, yellow pepper, red pepper, and arugula with the pasta. Toss with the olive oil and anchovy mixture. Add salt and pepper to taste. Serve on platter with shaved Parmesan cheese.
• Roasting Peppers - cut peppers in half lengthwise through the stem. Remove the stem, core, and seeds. Place skin side up on a cooking sheet and place under broiler. Cook until skins are charred, about 4 minutes. Place charred peppers in a plastic zip-lock bag until c

BOW TIES WITH SAUSAGE, TOMATOES AND CREAM

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 large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

ITALIAN BOW TIE BAKE

Steps:

• Preheat oven to 400°. Cook pasta according to package directions; drain. In a large bowl, combine spaghetti sauce and salad dressing mix. Add pasta; toss to coat. , Transfer to a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, 15-20 minutes or until heated through.

BOW TIES WITH UNCOOKED PUTTANESCA SAUCE

Steps:

• 1 In a large serving bowl, combine the tomatoes, anchovies, garlic, olives, parsley, capers, oregano, oil, salt, and red pepper. Let stand 1 hour at room temperature. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is tender. Set aside some of the cooking water. Drain the pasta. 3 Toss the pasta with the sauce. Add a little of the cooking water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHRIMP-AND- BOW TIE PUTTANESCA

Steps:

• In a large pot of salted water cook pasta according to package directions; Drain.
• Meanwhile, in a bowl toss shrimp with seasonings, salt and pepper.
• In large nonstick skillet heat 1 tablespoon oil over mediun-high heat; add shrinp.
• Cook until pink and opaque, 1 to 2 minutes per side; remove from skillet.
• In same skillet heat remaining oil over medium-high heat.
• add garlic, olives, capers and anchovies; cook, stirring,1 minute.
• Add tomatoes, tomato sauce, sugar and pepper flakes.
• Cook, stirring once, until bubbling, 1-2 minutes.
• Stir in shrimp; cook until just heated thruogh, 1-2 minutes.
• In bowl toss pasta with sauce; sprinkle with parmesan, if desired.

CREAMY BOW TIE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.