Best Penne Puttanesca Recipes

PENNE WITH TUNA PUTTANESCA

Steps:

• Bring a large pot of water to a boil over medium-high heat. Add salt and drizzle with oil; return to a boil. Add pasta, stirring, until water returns to a boil. Cook until al dente, according to package directions.
• In a large skillet, heat 1/4 cup oil over medium-high heat. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add anchovies and cook, stirring and mashing with the back of a spoon, about 1 minute. Add capers, celery, olives, and artichokes; cook, stirring, about 1 minute. Add tomato sauce and cook, stirring occasionally, until sauce has thickened, 5 to 10 minutes.
• In a medium nonstick skillet, heat remaining tablespoon olive oil over medium-high heat. Add tuna and cook until browned on all sides. Transfer tuna to sauce and continue to cook until heated through, about 8 to 10 minutes. Season with red pepper flakes.
• Drain pasta and add to sauce; stir to combine. Transfer to a large serving platter and serve immediately with freshly grated cheese.

PUTTANESCA WITH TUNA POLPETTE AND PENNE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add pasta and cook to al dente. Drain and keep warm.
• Heat extra-virgin olive oil in a large skillet over medium heat, add anchovies and stir into oil until melted. Add the garlic, turn heat to low and saute for a couple of minutes. Stir in the tomatoes crushing them up, then stir in stock. Season with a little black pepper, add capers and olives and simmer a few minutes.
• While sauce simmers, cut tuna into chunks and grind in food processor into coarse mixture. Pulse in the egg, bread crumbs and parsley and season with a little salt and black pepper. Remove tuna mixture from the processor to a bowl and add a drizzle of olive oil. Stir to combine. (Adding the oil will prevent mixture from sticking to your hands as you roll the balls.) Roll the tuna into small balls and drop into the sauce. Cover the pot and simmer the tuna balls in the sauce, about 4 to 5 minutes.
• Place the pasta into a serving bowl. Add the tuna and sauce, toss to coat and garnish with shredded basil.

PENNE PUTTANESCA WITH CHICKEN

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Meanwhile, sprinkle chicken with salt and pepper. Heat reserved oil from anchovies in heavy large skillet over medium-high heat. Add chicken and chopped anchovies; sauté until chicken is no longer pink, about 3 minutes. Add garlic and sauté 1 minute. Add tomatoes, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. Add parsley and drained pasta; stir to coat. Season with salt and pepper.

PENNE PUTTANESCA WITH CHICKEN THIGHS

Steps:

• Cook the penne in a large pot of salted boiling water until JUST firm-tender; drain, cover and set aside.
• Season the chicken thighs with seasoning salt and pepper.
• Heat oil from the anchovies with some olive oil in a large heavy skillet over medium heat.
• Add in the chicken thighs and brown/cook for about 15 minutes (7-8 minutes on each side) remove the chicken to a bowl.
• Add in chopped anchovies, garlic, onion and red pepper flakes; saute for 3 minutes.
• Return the chicken back to the skillet and add in crushed tomatoes, olives and capers; simmer over medium heat or until the chicken is thoroughly cooked and the sauce has thickened (about 1 hour) season with salt and pepper.
• Add in the cooked pasta to the sauce; stir to coat the pasta.
• Serve with grated Parmesan cheese.

SPICY SHRIMP AND PENNE WITH PUTTANESCA SAUCE

Steps:

• 1. Boil water for pasta, add salt & pasta 2. in a large deep skillet, over medium heat, add olive oil, garlic, crushed red peppers and anchovies. Break the fish with the back of a wodden spoon until they melt into the oil. 3. Add olives, capers and tomatoes. 4. Bring sasuce to a boil and add shrimp in a single layer - cover pan and cook shrimp 3-4 minutes. 5. Uncover pan and add parsley. 6. Toss and adjust seasonings to taste. 7. When pasta is done, drain pasta and add to sause. Toss to combine.

RED PEPPER PENNE WITH CHERRY TOMATO PUTTANESCA

Steps:

• In a large skillet, heat the oil (4 turns of the pan) over medium heat. Add the anchovies, cover the pan with a splatter screen or lid, and shake until the anchovies begin to break up. Reduce the heat a bit, uncover, and stir until the anchovies melt into the oil. Add the garlic and chiles and stir for 2 minutes. Add the vermouth.
• Add the cherry tomatoes to the skillet, then add the olives and capers. Add the basil and simmer over medium-low heat for 20 minutes to break down the tomatoes. Add chicken stock if liquid gets too low.
• To serve, cook 1 pound pasta to al dente. Drain, reserving 1 cup of the cooking water. Toss together the sauce, starchy water, parsley, Parmesan and pasta.

GLUTEN FREE PENNE WITH PUTTANESCA SAUCE

Steps:

• Bring a large pot of water to a boil.
• Meanwhile saute garlic, chili flakes and anchovies in olive oil for 1-2 minutes or until garlic is slightly yellow in color. Add the tomatoes, olives and capers, bring to a simmer. Season the sauce with salt.
• Meanwhile, cook the pasta according to package directions, drain and toss with sauce.
• Stir in parsley before serving.

TUNA PUTTANESCA AND PENNE

Steps:

• Bring a large pot of water to a boil. Salt the water, add pasta and cook until al dente.
• While the pasta is cooking, heat a deep skillet over medium heat with the EVOO.
• Add the tuna, flaking it with a wooden spoon.
• Add the garlic and red pepper flakes and cook for 3 to 4 minutes.
• Stir in the capers and olives and heat until warmed through, 1 minute.
• Stir in the tomatoes and the parsley, lower the heat a little and simmer for 5 minutes.
• Add a ladle of the pasta cooking liquid to the sauce.
• Drain the pasta, add it to the sauce and toss.

PENNE PUTTANESCA

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Scatter the pasta in the pot. Add 1/3 cup water with the olive oil and stir gently to evenly coat and distribute the pasta.
• Arrange the shrimp on top of the pasta. Sprinkle on the garlic, capers, and red pepper flakes.
• Scatter the olives over the shrimp. Make a layer of the artichokes and then the broccoli. Sprinkle with the parsley.
• Mix the anchovy paste with the tomatoes and pour over all.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 384
• Protein: 24g
• Carbohydrates: 40g
• Fat: 5g
• Cholesterol: 87mg
• Sodium: 838mg
• Fiber: 5g

PENNE ALLA PUTTANESCA

Steps:

• Over medium-low heat, saute the onions, garlic, and chilli in a couple of Tbsp of olive oil until soft, about 10-15 min, stirring occasionally.
• Add the parsley and season well.
• Pour in the canned tomatoes, stirring the mixture well, then stir in the olives, capers, anchovies, a small amount of sugar (to reduce acidity), some more seasoning to taste, and a drizzle of olive oil(optional, I didn't add any extra oil).
• Let simmer over low heat, uncovered, stirring occasionally, for about 45 min to a an hour, until thick and reduced and the color has darkened to a reddish-brown.
• Test for flavors and adjust seasoning, adding more salt & pepper and/or another pinch of sugar as needed.
• Cook the pasta according to the instructions on the package, drain(reserving some of the liquid) and then return to the pan.
• Ladle in a few helpings of the sauce at a time, stopping to stir the mixture, until all of the pasta has been generously coated, serving the rest on the side.
• This sauce is very thick, which we loved, but adding a bit of the pasta cooking liquid will thin it if you prefer a bit looser sauce.
• Serve immediately.

VEGAN PENNE PUTTANESCA

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.

SPICY SHRIMP AND PENNE WITH PUTTANESCA SAUCE

Steps:

• Place a big pot of water on to boil; add in penne and salt; cook to al dente; drain.
• While the pasta cooks, heat a large skillet over medium heat.
• Add in olive oil, garlic, crushed red pepper flakes, and anchovies; break up the fish with the back of a wooden spoon until the melt into the oil.
• Add in the olives, capers, and tomatoes; bring the sauce to a bubble and add in the shrimp, scattering them in a single layer.
• Cover the pan to cook the shrimp, 3-4 minutes.
• Uncover the pan and add in the parsley; toss and adjust the seasonings to taste.
• Add drained pasta to the sauce; toss to combine and serve hot.

EASY ONE-SKILLET PENNE ALLA PUTTANESCA

Steps:

• Place the tomatoes with their juices in a food processor and pulse several times until they are coarsely ground (or more if you prefer a smoother sauce).
• Place a large, 12-inch nonstick skillet over medium heat and add 2 tablespoons of the olive oil. Add the garlic, anchovies and red pepper flakes, and cook for two minutes, or until the garlic is fragrant but not browned. Stir in the tomatoes and simmer gently for 10 minutes, stirring occasionally.
• To the sauce, add the water and then the pasta. Increase the heat to medium-high and cover the skillet. Stir the pasta every now and then, and adjust the heat if necessary so as to maintain a vigorous simmer (but not boil). Cook until the pasta is al-dente (cooked through, but still firm), about 10-12 minutes, depending on the kind of pasta.
• When the pasta is done, stir in the remaining 2 tablespoons of the olive oil, the olives, capers and parsley. Season with salt and pepper to taste and serve on warm plates with plenty of freshly grated Parmesan cheese.

PENNE WITH SALMON PUTTANESCA

Steps:

• In a large pot of salted boiling water, cook the pasta until it's barely al dente.
• Drain, reserving 1 1/4 cups of the cooking water.
• Meanwhile, in a very large skillet, heat 2 tablespoons of the olive oil.
• Season the salmon with salt and pepper, add it to the skillet and cook over high heat until browned on both sides but not cooked through, about 6 minutes.
• Transfer the salmon to a plate and pour off the oil in the skillet.
• Add the remaining 2 tablespoons of oil to the skillet along with the garlic and crushed red pepper.
• Cook over moderate heat until the garlic is lightly browned in spots, about 30 seconds.
• Add the tomatoes and cook until just softened, 2 to 3 minutes.
• Add 1 cup of the reserved pasta cooking water and bring to a boil, gently crushing the tomatoes.
• Add the pasta, olives and capers and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes.
• Add the salmon to the skillet and break it up into chunks.
• Cook, tossing, until the salmon is nearly cooked through and the pasta is al dente, about 2 minutes; add more of the pasta cooking water if the sauce is dry.
• Stir in the basil, transfer the pasta to bowls and serve.

PENNE PUTTANESCA

Steps:

• In a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste). Place in refrigerator while pasta cooks.
• Meanwhile, bring 6 quarts of water to a boil in a large pot. Salt the water and add penne rigate.Cook for 12 minutes, or until al dente.
• Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
• Stir gently to combine all ingredients and serve.