Best Puttanesca Or Kalamata Kwik Sauce Recipes

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.

Braised Halibut with Fennel in Puttanesca Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, sliced
1 small bulb fennel, trimmed, cored and sliced
Kosher salt and freshly ground pepper
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 cup dry white wine
1 28-ounce can whole peeled tomatoes, crushed by hand
4 or 5 wide strips lemon zest
1/4 cup halved pitted kalamata olives
2 teaspoons capers, plus 1/2 teaspoon brine
1/2 teaspoon sugar
4 6- to 7-ounce skinless halibut fillets
Chopped fresh parsley, for topping

Steps:

Preheat the oven to 425˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion and fennel and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until tender, 8 to 10 minutes.
Stir the garlic into the vegetables and cook 1 more minute, then stir in the oregano and red pepper flakes. Pour in the wine and cook, scraping up the browned bits from the bottom of the pan, until most of the wine evaporates, about 3 minutes. Add the tomatoes, lemon zest, olives, capers and brine and sugar. Cook, stirring occasionally, until thickened, about 4 minutes.
Season the fillets with salt and pepper, nestle them in the sauce and transfer the skillet to the oven. Cook until the fish is cooked through and flakes easily with a fork, about 10 minutes. Drizzle with olive oil and sprinkle with parsley.

Puttanesca or Kalamata Kwik Sauce image

Provided by Giuseppe Morabito

Time 20m

Yield 4

Number Of Ingredients 9

¼ cup olive oil
5 cloves garlic, chopped
¼ onion, chopped
1 teaspoon crushed red pepper
6 sun-dried tomatoes, softened and chopped
1 tablespoon capers
1 pinch dried oregano
2 ripe tomatoes, diced
12 kalamata olives, pitted and quartered

Steps:

In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.

Nutrition Facts : Calories 182 calories, Carbohydrate 7.8 g, Fat 16.8 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 2.3 g, Sodium 463.2 mg, Sugar 3.1 g

Kalamata Dipping Sauce image

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

2 large egg yolks at room temperature
2 teaspoons red-wine vinegar
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
1 1/2 cups olive oil
1/3 cup minced Kalamata or other brine-cured olives
3 teaspoons fresh lemon juice, or to taste
1/2 cup sour cream

Steps:

In a bowl with an electric mixer or a whisk beat together the egg yolks, the vinegar, the mustard, and the salt, add 1/2 cup of the oil, drop by drop, beating, and add the remaining 1 cup oil in a stream, beating until the mixture is emulsified. Stir in the olives, the lemon juice, the sour cream, and pepper to taste and chill the dipping sauce, covered, for at least 1 hour or overnight.