Pasta Puttanesca The Madames Pasta Recipes

PASTA PUTTANESCA

Pasta Puttanesca image

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

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
One 32-ounce can chunky style crushed tomatoes
One 14.5-ounce can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente (with a bite)
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for passing, optional
Serving suggestions: Bitter Greens Salad, recipe follows
4 cups (about 2 bundles) arugula leaves, coarsely chopped
1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped
1 head Radicchio lettuce, coarsely chopped
1 large lemon
Extra-virgin olive oil, to coat, 2 to 3 tablespoons
Coarse salt and black pepper
Oil cured black olives, for garnish, optional

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 ( THE MADAME'S PASTA )

Pasta Puttanesca ( the Madame's Pasta ) image

I would rather have a plate of this over spaghetti any day. In the absence of a tomato sauce... the flavors really stand out. This dish originated in the red light districts of Italy when the ladies of the night needed a quick and cheap meal after a long nights work "at the office."

Provided by Pot Scrubber

Categories Spaghetti

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb spaghetti
1 (14 ounce) can Italian tomatoes
1/2 teaspoon sugar
4 tablespoons flat leaf parsley
4 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/2 teaspoon italian seasoning
1/4 cup olive oil
1 teaspoon anchovy paste (optional)
2 tablespoons black olives, minced
2 tablespoons green olives, minced
1 tablespoon capers
3 green onions, chopped
3 ounces red wine
parmesan cheese
fresh basil leaf, chopped

Steps:

Sauté onions, garlic, and pepper flakes in the olive oil for about two minutes until fragrant.
Add tomatoes and half of their juices, sugar, wine, fresh parsley, olives, capers, anchovy paste,(or anchovies)and Italian seasoning.
Bring to a boil and simmer about 25 minutes, stirring occasionally, and adding more reserved juice if it becomes dry. Break up large chunks of tomatoes but please leave a chunky consistency, we're NOT making spaghetti!
While this is simmering, prepare spaghetti until done and drain.
Sauce should be ready now so combine pasta and sauce and toss well.
Top with parmesan cheese and fresh basil.

Nutrition Facts : Calories 782.5, Fat 31.5, SaturatedFat 4.4, Sodium 348.1, Carbohydrate 100.5, Fiber 7.8, Sugar 10.5, Protein 17.9

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