Pasta Puttanesca Lidia Bastianich Recipes
PASTA PUTTANESCA
This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it's spicy, fast and easy (no disrespect to the ladies).
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
- Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with Bitter Greens Salad.
- Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.
PASTA PUTTANESCA
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 10
Steps:
- Cook farfelle according to directions on the package. In skillet heat olive oil and saute garlic until golden. With kitchen scissors chopped tomatoes and add to skillet. Add capers, oregano, basil and red pepper to taste. Add olives and cook for 10 to 15 minutes. Add parsley. Serve with drained pasta.
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