Best Lobster In Puttanesca Sauce Recipes

Puttanesca image

Provided by Martha Stewart

Number Of Ingredients 10

Coarse salt and freshly ground pepper
1/2 pound penne
1 1/2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
3 oil-packed anchovies, rinsed (optional)
1 (15-ounce) can whole tomatoes with their juices
1 tablespoon capers rinsed; drained (optional)
1/4 cup chopped pitted Kalamata olives
Basil leaves, thinly sliced, for garnish (optional)

Steps:

Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook according to package directions. Drain.
Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, red pepper flakes, and anchovies, if desired, mashing with a wooden spoon. Cook, stirring, until garlic is fragrant, about 2 minutes.
Add tomatoes and their juices, roughly cutting with kitchen shears or breaking up tomatoes with hands. Stir in capers, if desired, and olives. Bring to a boil and immediately reduce to a simmer. Season with salt and pepper. Let simmer until thickened, 5 to 10 minutes. Add pasta to skillet; toss to combine, and serve garnish with basil, if desired.

Puttanesca Sauce image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 (28-ounce) can whole plum tomatoes, with their juices
3 tablespoons olive oil
6 cloves garlic, smashed and peeled
4 to 6 anchovy fillets
1 hot chile pepper, cut in half or 1/4 to a 1/2 teaspoon crushed red pepper flakes
Kosher salt
1 bay leaf
1/2 cup roughly chopped oil-cured pitted black olives
3 tablespoons capers
Chopped fresh parsley leaves
Freshly ground black pepper
Grated Parmigiano-Reggiano or pecorino, to taste

Steps:

1. Bring pot of salted water to boil.
2. Drain tomatoes, reserving their juices, into a large bowl and crush with fork or hands; set aside. Warm 2 tablespoons of olive oil with garlic, anchovies and chile pepper in a small skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden. Add the crushed tomatoes with some salt and the bay leaf. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down slightly, about 5 to 7 minutes. Stir in olives, capers and reserved tomato juices and continue to simmer until the sauce has thickened slightly and flavors are well incorporated, about 10 minutes.
3. Cook pasta in the boiling water, according to package directions. Drain and place in a serving bowl. Remove and discard the bay leaf from the sauce and add to the pasta along with the remaining tablespoon of oil and parsley. Season with salt and pepper to taste and serve with grated Parmigiano-Reggiano or pecorino cheese.

Puttanesca Sauce image

Provided by Food Network

Time 1h30m

Yield about 4 cups of sauce

Number Of Ingredients 12

2 tablespoons minced anchovy fillets (about 8 fillets)
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
Salt
1 pound penne pasta, cooked to al dente
1/4 cup olive oil
1 cup finely chopped onion
6 cloves minced garlic
2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, and halved Kalamata olives
2 tablespoons tomato paste
2 tablespoons drained capers

Steps:

In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute.