PUTTANESCA SAUCE
Provided by Food Network
Time 1h30m
Yield about 4 cups of sauce
Number Of Ingredients 12
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.
LINGUINE WITH PUTTANESCA SAUCE
Categories Olive Pasta Tomato Quick & Easy Mother's Day Spring Summer Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 11
Steps:
- Stir together all ingredients except linguine in a large bowl.
- Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain linguine in a colander.
- Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper.
LINGUINE WITH FRESH PUTTANESCA SAUCE
This is an adopted recipe. Will make any revisions if needed when I make this up. Great easy no cook pasta sauce for the summer when tomatoes are at their peak
Provided by Chabear01
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir together all ingredients except linguine in a large bowl.
- Cook linguine.
- Reserving 1 cup cooking water and drain linguine in a colander.
- Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary.
- Season with salt and pepper.
NANA'S TUNA PUTTANESCA SAUCE WITH SPAGHETTI PASTA
This spicy sauce is made with everything Italian--capers, olives, garlic, tomatoes, anchovies, and hot peppers. Paired with canned tuna and served with spaghetti, this dish will surely lure your entire family to the dinner table.
Provided by Diana71
Categories Trusted Brands: Recipes and Tips Barilla
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain, reserving about 1/2 cup cooking water.
- Heat olive oil in medium-sized pot over medium-high heat. Cook and stir onion until it starts turning translucent, 3 to 5 minutes. Add tuna, garlic, cayenne pepper, capers, and olive slices. Cook 3 to 4 minutes longer.
- Stir in tomatoes, herbes de Provence, and anchovy paste. Simmer for 10 minutes.
- Add Barilla® Traditional pasta sauce. Bring to a boil; reduce heat to medium-low and simmer 20 minutes. If sauce seems too thick, add a few tablespoons of reserved pasta cooking water. Serve over pasta.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 53.5 g, Cholesterol 12.9 mg, Fat 3.9 g, Fiber 4.6 g, Protein 19.6 g, SaturatedFat 0.4 g, Sodium 504.7 mg, Sugar 0.7 g
HALIBUT WITH PUTTANESCA SAUCE
Halibut is the perfect partner for this robust sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Drain tomatoes, reserving 1/2 cup liquid. Seed and coarsely chop tomatoes. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-low heat. Add garlic, and cook until aromatic, 1 to 2 minutes. Add onion, and cook, until transparent, about 5 minutes. Raise heat to medium high; add tomatoes, reserved liquid, olives, capers, anchovies, and rosemary, and cook, stirring often, 2 to 3 minutes. Remove from heat, and set aside.
- Heat remaining oil in a large nonstick skillet over medium-high heat. Season both sides of halibut steaks with salt and pepper. Cook steaks until golden brown, 4 to 5 minutes on each side.
- Reheat sauce until it simmers. Stir in parsley. Serve halibut with a little sauce on each steak.
EASY PUTTANESCA SAUCE
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil and garlic over medium until fragrant. Add onion and cook, stirring occasionally, until onion is soft. Add anchovies, capers, olives, and red-pepper flakes and cook 1 minute, crushing anchovies with a spoon. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce to a rapid simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Serve with 3/4 pound cooked pasta.
Nutrition Facts : Calories 235 g, Fat 18 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 g
SIMPLE PUTTANESCA SAUCE
This vegan recipe is the simplest Puttanesca Sauce I've found. From Dom DeLuise, who attributes it to Caterina Valente. Good with vermicelli.
Provided by Chocolatl
Categories Vegetable
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and saute garlic until softened and golden brown.
- Add tomatoes and simmer for 10 minutes.
- Add remaining ingredients and simmer, uncovered, for 20 minutes, stirring occasionally, or until sauce has thickened.
PASTA WITH NO-COOK PUTTANESCA SAUCE
Ripe, juicy tomatoes are tossed with green olives, capers, and garlic, then finished with Pecorino Romano cheese in this fresh take on the classic Italian pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a large bowl, combine tomatoes, oil, olives, capers, and garlic. Season generously with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
- Add pasta to bowl with tomatoes; add reserved pasta water and cheese. Toss well to combine, creating a silky sauce. Remove garlic; serve with more cheese and pepper and a drizzle of oil.
PUTTANESCA OR KALAMATA KWIK SAUCE
This is a great quick pasta sauce, full of flavor. Ladle onto short pasta with a generous spoonful of Pecorino Romano cheese. This is not intended to be a sauce that you smother the pasta in. If the fresh tomatoes aren't garden fresh and full of flavor I would consider omitting them from the recipe.
Provided by Giuseppe Morabito
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 20m
Yield 4
Number Of Ingredients 9
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
PAN-FRIED SEA BASS WITH PUTTANESCA SAUCE & CELERIAC CHIPS
Posh fish and chips! Team bass with an Italian-inspired tomato sauce and serve celeriac as fries
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the oil in a frying pan. Tip in the onion, garlic and chilli flakes and cook over a low heat for 10 mins until soft. Add the tomatoes and ¼ can of water and cook for 8 mins until thick, then stir through the capers and olives. Can be done earlier in the day and chilled.
- Meanwhile, heat oven to 220C/200C fan/ gas 7. Put the celeriac on a non-stick baking sheet. Add another 1 tbsp oil, season and mix with your hands. Spread into a thin layer and roast for 25 mins, stirring once, until golden and tender.
- Put the kale in a steamer and cook for about 5 mins until tender. When done, pop a knob of butter on top, squeeze over a little lemon juice and season.
- Heat the remaining oil in a non-stick frying pan. Season the fish fillets, then put in the pan, skin-side down. Cook for 3-4 mins until the skin is golden and the fish is almost cooked through. Turn and cook for 1-2 mins more, depending on the thickness of the fillets.
- Meanwhile, heat the sauce through, season and add the parsley. Spoon the sauce onto 2 plates, top with the fish and serve with the celeriac chips and kale.
Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 1.5 milligram of sodium
VEGAN PUTTANESCA SAUCE
Rich with with garlic, kalamata olives, and capers, this piquant, concentrated sauce is a serious fave around here. Serve with whatever pasta you happen to have on hand!
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 12
Steps:
- Before you start the sauce, set a large pot of water on the stove and bring to a boil so you can cook your pasta (according to package directions) at the same time you're working on your sauce.
- Set a large sauté pan over low heat. When hot, add the olive oil. When the olive oil is hot, add the garlic and oregano. Cook, stirring frequently, until the garlic is just starting to turn golden (but not brown, this will make it bitter) - 2-3 minutes.
- Add the tomatoes, salt and pepper. Increase heat to medium and cook, stirring occasionally, until the tomatoes have cooked down and the liquid has mostly dissipated, about 10 minutes.
- Reduce heat to low and add olives, capers, soy sauce or tamari, and red pepper flakes. Cook, stirring, for another minute until the olives are heated through. Taste and add more salt, pepper, or red pepper flakes if desired.
- Drain pasta and add pasta to the pan along with the sauce. Toss well until evenly distributed.
- Scoop into bowls or onto plates, sprinkle with fresh parsley if desired, and serve.
Nutrition Facts : Calories 125 kcal, Sugar 1 g, Sodium 931 mg, Fat 13 g, SaturatedFat 2 g, Carbohydrate 3 g, Fiber 1 g, Protein 1 g, ServingSize 1 serving
PAN SEARED BRAISED HALIBUT IN A PUTTANESCA SAUCE SERVED WITH GNOCCHI AND ESCAROLE
Steps:
- Liberally salt and pepper the halibut. Place 1 tablespoon of olive oil in a medium-sized, non-stick pan. When oil is shimmering, place the halibut, skin-side down, in pan. Cook on both sides for 2 minutes or to desirable color. Place halibut aside. In a medium-sized saute pan over medium heat, add remaining 2 tablespoons of olive oil. Once it is hot, add the shallots, red pepper flakes, and parsley, and saute for 2 minutes. Then add 3 of the 4 garlic cloves, and cook another minute. Deglaze pan with 1/2 cup of the white wine and add tomatoes, capers, olives, and halibut. Cook on low heat until most of the liquid is evaporated and fish is firm to the touch.
- To plate: Place escarole in center of plate; put halibut on top of escarole, then surround fish and escarole with Gnocchi. Finish with sauce as needed.
- Place olive oil, garlic, and red pepper flakes in a small saute pan over medium heat. When the garlic starts to brown add roughly chopped escarole until wilted add a dash of salt and pepper and finish with white wine.
- On a clean cooking surface (cutting board) place the flour spreading it out to make a well about 6 inches in diameter. In the middle of the well place the eggs, cheeses, salt, and pepper. Stir mixture, then slowly incorporate flour to wet mixture until the mixture becomes cohesive. Continue kneading until dough is dry to touch (add more flour, if needed.) Cut small pieces of dough, roll out to make 6-inch rolls, 1-inch in diameter, then using a large chefs knife cut into 1-inch long pieces. When finished, add to a pot of boiling water, gnocchi are done when they float to the top. Drain.
VEAL CHOPS WITH PUTTANESCA SAUCE AND ALFREDO SPAGHETTI SQUASH
Yield 4 servings
Number Of Ingredients 13
Steps:
- To a microwave-safe dish add 1/4 inch of water. Place the spaghetti squash in the dish cut side down. Cover the dish tightly with plastic wrap. With a small knife puncture a few holes in the plastic so that the steam has a way to escape. Place the squash in the microwave on High power for 17 minutes.
- Heat a medium skillet over medium-high heat with 3 tablespoons of the EVOO. Add the anchovies, garlic, and red pepper flakes. With a wooden spoon, mash the anchovies into the oil as it heats. The anchovies will begin to melt about after 1 to 2 minutes and they will develop a nutty flavor. Add the olives, capers, and tomatoes and bring it up to a simmer. Reduce the heat to medium low and simmer until ready to serve.
- Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Liberally season the veal chops with salt and pepper. Once the pan is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness. Remove the chops from the pan and let them rest, covered with a foil tent for about 5 minutes.
- Remove the spaghetti squash from the microwave very carefully-it is piping hot. Using a fork, scrape the "spaghetti" from the squash shell and place in a bowl. Toss the "spaghetti" with the Parmigiano-Reggiano, butter, parsley, salt, and pepper. Toss to coat.
- Serve each chop with some of the puttanesca sauce on top and a portion of the "spaghetti Alfredo" alongside.
PUTTANESCA SAUCE WITH BROCCOLI
I love this sauce! As I always have the ingredients on hand, this is a simple, yet tasty sauce to have on hand. I adapted this recipe from a number of sources and came up with this
Provided by Abby Girl
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and cook garlic.
- Add tomatoes and liquid and cook for 30 minutes.
- Just before serving, add remaining ingredients.
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.
ITALIAN PUTTANESCA SAUCE WITH TILAPIA
Skip the pasta and enjoy this puttanesca sauce with a nice fish fillet. Feel free to substitute with your favorite fish.
Provided by Daily Inspiration S
Categories Fish
Time 40m
Number Of Ingredients 10
Steps:
- 1. Heat oil in a skillet over medium high heat. Add tilapia fillets and cook until lightly browned. Remove fish and set aside.
- 2. Add the remaining 1 tsp. oil to the skillet over medium heat. Add the onion and garlic and cook until softened. Add the tomatoes, wine, capers, olives and crushed red pepper.
- 3. Bring mixture to a boil and stir in basil. Reduce heat and return the fish to the skillet. Simmer until fish is opaque in the center and cooked through.
GLUTEN FREE PENNE WITH PUTTANESCA SAUCE
A delicious gluten free variation of a simple, delicious Italian dish, this recipe pairs gluten free penne with olives, capers, red pepper flakes in a delicious tomato sauce.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla Gluten Free
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 51.5 g, Cholesterol 1.1 mg, Fat 16.1 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 2 g, Sodium 722.1 mg, Sugar 3.3 g
CHICKEN IN PUTTANESCA SAUCE OVER CREAMY POLENTA
Make and share this Chicken in Puttanesca Sauce over Creamy Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- The polenta: in a saucepan over med-high heat, combine the chicken stock and milk; season with salt and pepper.
- Bring up to a simmer, then turn the heat down to low.
- While the stock and milk are heating, heat a large skillet over med-high heat; add 2 tablespoons oil.
- Season the chicken chunks with salt and pepper; add to the hot skillet and cook until lightly browned, about 3-4 minutes.
- Remove chicken from skillet to a plate; cover with foil, set aside.
- Return the skillet to the stove burner; add remaining 3 tablespoons oil; add in the garlic, anchovies, and red pepper flakes.
- Saute about 3 minutes, until the anchovies melt into the oil and completely dissolve and the garlic becomes tender.
- Add in the olives, capers, tomatoes, black pepper, and parsley; bring sauce to a bubble; add chicken back to the pan, decrease the heat, and simmer for 5 minutes.
- To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes.
- Add in the butter and grated cheese; stir to combine.
- If polenta becomes too thick, you can always add more stock or milk.
- Serve polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.
Nutrition Facts : Calories 784.7, Fat 36.3, SaturatedFat 10.7, Cholesterol 170.6, Sodium 1629.8, Carbohydrate 46.7, Fiber 6.2, Sugar 12.8, Protein 68.3
PORK CHOPS WITH PUTTANESCA SAUCE
You can make this recipe with either boneless or bone-in pork chops. The sauce is bursting with flavour yet not too spicy.
Provided by Irmgard
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slash the edges of the pork chops to prevent curling.
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat and brown the pork.
- Transfer to a plate.
- Drain the fat from the pan and add the remaining oil.
- Cook the onion, garlic, pepper, red pepper flakes and salt over medium heat, stirring occasionally, until softened, about 4 minutes.
- Add the tomatoes and tomato paste and mash with a potato masher.
- Add the olives and capers and bring to a boil, stirring and scraping up the brown bits.
- Reduce the heat and simmer until thickened, about 10 minutes.
- Return the chops and any juices to the pan and add the basil.
- Cover and simmer until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 10 minutes.
Nutrition Facts : Calories 389.7, Fat 28.9, SaturatedFat 8.7, Cholesterol 68.8, Sodium 549.1, Carbohydrate 13.3, Fiber 3.6, Sugar 6.8, Protein 20.5
PUTTANESCA SAUCE
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 12
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #sauces #main-dish #condiments-etc #pasta #easy #pasta-rice-and-grains #3-steps-or-less #4-hours-or-less
You'll also love