Best Pilchard Puttanesca Recipes

PUTTANESCA SALAD

Puttanesca Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 vine ripe tomatoes, seeded and chopped
1/2 red onion, chopped
3 tablespoons capers
1/2 cup kalamata olives, pitted and coarsely chopped
6 anchovies (1 tin of flat filets), chopped
1 garlic clove, chopped
1/3 cup flat-leaf parsley, a couple of handfuls, coarsely chopped
Extra-virgin olive oil, for drizzling
12 to 15 fresh basil leaves: pile leaves, roll into a log and shred or tear
Salt and black pepper

Steps:

Combine tomatoes, onions, capers, olives, anchovies, garlic and parsley in a medium bowl. Dress with a drizzle of extra-virgin olive oil, just enough to lightly coat the salad, 1 to 2 tablespoons. Sprinkle in basil, salt and pepper, toss again and adjust seasonings, to your taste.

PASTA PUTTANESCA

Pasta Puttanesca image

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 prostitute), who quickly prepared and ate the dish between clients. Now, of course, it's simply known as a flavorful meal that's easy to make in just a few minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 10

Ingredients

Coarse salt
1 pound spaghetti or linguine
3 tablespoons olive oil
6 medium cloves garlic, minced
1/2 teaspoon crushed red-pepper flakes
10 anchovies, crushed
1 (28-ounce) can Italian plum tomatoes, seeded, chopped, and strained, reserving juice
3 tablespoons capers, drained
1/2 cup Kalamata olives (3 ounces), pitted and coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley

Steps:

Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, about 12 minutes. Drain.
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.
Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately.

SPAGHETTI PUTTANESCA

Spaghetti puttanesca image

Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family

Provided by Esther Clark

Categories Dinner, Pasta, Supper

Time 35m

Number Of Ingredients 10

Ingredients

3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
½ tsp chilli flakes (optional)
400g can chopped tomatoes
5 anchovy fillets, finely chopped
120g pitted black olives
2 tbsp capers, drained
300g dried spaghetti
½ small bunch of parsley, finely chopped

Steps:

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.
Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
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.

Nutrition Facts : Calories 495 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium