Best Puttanesca Ii Recipes

Spaghetti alla Puttanesca image

Provided by Jacqueline De Bono

Time 35m

Number Of Ingredients 11

400 g spaghetti ((14oz) I used spaghetti made by Rummo.)
3-4 tbsp extra-virgin olive oil
3-4 garlic cloves (thinly sliced or finely chopped)
6 to 8 anchovy fillets (finely chopped (Italians prefer salted anchovies but you can also use those in oil))
1 tsp Peperoncino flakes or 1- 1/2 a chopped peperoncino ((Italian red chilli pepper))
1 tbsp capers (drained and chopped. (Italians also prefer salted capers. If you use these rinse them under water before using them))
100 g pitted black or green olives ((3.5oz) I used taggiasca olives)
400 g Fresh sauce tomatoes (San Marzano or datterini) ((140z) peeled, deseeded and chopped.)
1 handful fresh parsley leaves (chopped)
Freshly ground black pepper.
Salt (for pasta and to taste)

Steps:

Start boiling water for the spaghetti. Add salt once it starts to boil and bring to the boil again.
Meanwhile prepare the ingredients. Peel and finely chop the garlic. Peel, de-seed and chop the tomatoes. If anchovies and capers are salted rinse them under cold water. Then cut anchovies into small pieces. If they are large, remove the spine. Remove the seeds from the red chili pepper (if you are using it) and cut into small pieces.
Heat some olive oil in a frying pan large enough to hold the cooked pasta later. Add the garlic, anchovies, and red pepper flakes (peperoncino).
Cook over a medium heat until garlic is very lightly golden and the anchovies have melted, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
Add capers, a bit of parsley and olives and stir to combine.
Add the peeled and chopped tomatoes, stir and bring to a bare simmer.
Cook pasta to just under al dente (about 1 minute less than the package recommends).
Drain pasta reserving 1 cup of the cooking water.
Add drained pasta to the sauce.
Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
Sprinkle with some more parsley.
Season with salt and pepper as required.
Serve immediately.

Nutrition Facts : Calories 536 kcal, ServingSize 1 serving

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.