PUTTANESCA I
Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.
Provided by Pooche
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g
COD PUTTANESCA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon each oregano and basil. Bake until golden brown, 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes. Add the tomatoes, their juices and 1/2 cup water and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes and the remaining 1 tablespoon each oregano and basil; simmer 2 minutes.
- Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, 8 to 10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.
OVEN PUTTANESCA
The assertive oven-roasted sauce allows this pasta dish to shine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Toss tomatoes, garlic, capers, oil, salt, and pepper on a rimmed baking sheet. Roast for 35 minutes, then reduce oven to 375 degrees. Add olives, stirring once, and roast 15 minutes more.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain.
- Toss with tomato sauce, and season to taste with salt and pepper. Serve drizzled with olive oil.
Nutrition Facts : Calories 294 g, Fat 7 g, Fiber 3 g, Protein 6 g
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.
PUTTANESCA BAKED GNOCCHI
Serve this budget-friendly baked gnocchi with tomatoes, mozzarella, capers and olives for a delicious midweek family meal when you're short on time
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Blitz one of the cans of tomatoes until smooth and set aside. Heat a glug of oil in a medium-sized saucepan over a medium heat. Add the onion and a generous pinch of salt and fry gently for 8-10 mins until softened and translucent. Tip the chilli and all the tomatoes into the pan, lower the heat, then simmer for 10 mins, uncovered. Fill one of the empty cans a quarter full with water and add this to the sauce. Stir through the capers, olives and anchovies. Season with salt, pepper and a couple of generous pinches of sugar. Cook on a gentle heat, uncovered, for a further 5 mins. Keep warm until needed.
- Bring a large pan of water to the boil. Add the gnocchi and cook for 2 mins. Drain and toss with the tomato sauce, then tip into an ovenproof dish or shallow casserole. Top with the torn mozzarella and a good grating of black pepper then pop under a high grill for 3-4 mins or until the mozzarella is molten and gooey.
Nutrition Facts : Calories 344 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 2.5 milligram of sodium
PAN-ROASTED HALIBUT PUTTANESCA
Steps:
- Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
- Heat 2 tablespoons of the olive oil in a medium nonstick skillet over medium-high heat until it starts to shimmer. Sprinkle the halibut with some salt. Sear the halibut on both sides until lightly golden, about 2 minutes per side. Transfer the halibut to the prepared baking sheet lined and bake in the oven until the internal temperature reaches 130 degrees F on an instant read thermometer, 5 to 6 minutes.
- Return the skillet to medium-low heat. Add the remaining 2 tablespoons olive oil. Cook the onions and garlic until slightly softened, about 2 minutes. Add the anchovy paste, olives and capers to the skillet and stir to combine. Add the crushed tomatoes and crushed red pepper flakes and bring to a low simmer for 5 minutes. Add the wine and simmer until the wine cooks off slightly, about 2 minutes. Season with salt.
- To serve, spoon the sauce directly onto the plate and top with the halibut filets. Top with the basil and lemon zest.
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- Heat the oven to 180ºC fan/gas 6. Put the tomatoes in a large roasting tin. Stir in the anchovies, garlic, capers, olive oil and chilli flakes. Season with a little salt, then roast for 20 minutes until the tomatoes are beginning to colour and the sauce is reduced. Stir in the olives, then return to the oven for a further 10 minutes.
- Meanwhile, cook the pasta according to the pack instructions. Drain well, reserving about 125ml cooking water. Remove the sauce from the oven and add the pasta, along with most of the parsley and enough cooking water to create a loose and glossy sauce that coats the pasta as you toss it.
- Serve, drizzled with a little more olive oil, the rest of the parsley and an extra sprinkle of chilli flakes, if you like.
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