PENNE PUTTANESCA
Looking for an easy puttanesca? This Penne Puttanesca from Delish.com is killer.
Categories penne puttanesca puttanesca easy puttanesca puttanesca pasta easy pasta recipes penne recipes fresh tomato sauce puttanesca no anchovies
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot of salted boiling water, cook penne according to package directions until al dente.
- In a large skillet over low heat, heat oil. Add garlic and cook, stirring, until fragrant, 1 minute. Add tomato paste and stir until coated, then add tomatoes and simmer until saucy, 10 to 12 minutes.
- Add parsley, olives, capers, red pepper flakes and anchovies (if using) and stir until combined. Let simmer 5 minutes.
- Toss in penne and stir until completely coated. Serve with Parmesan.
PENNE ALLA PUTTANESCA
"Big on flavor and short on time" is how Tony Mantuano describes this wonderfully easy Southern Italian pasta dish. Featuring anchovies, capers, and garlic sautéed together and tossed with black Taggiasca olives and San Marzano tomatoes, the sauce comes together in less time than it takes to cook the pasta itself, and is ideal for an easy weeknight meal.
Provided by Tony Mantuano
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
- Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.
PENNE ALLA PUTTANESCA
A terrific pasta sauce recipe from Come Dine with Me, guest & winner John's grandmother's recipe. On the show he only used 1 chili, although he said he normally uses 2. I used 2 bird chilies and personally could even go hotter, so adjust the heat according to your tastes. I seasoned several times while making this.. you have to be careful not to add too much to start as the capers and anchovies already add some salt to the dish.
Provided by HeatherFeather
Categories Sauces
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Over medium-low heat, saute the onions, garlic, and chilli in a couple of Tbsp of olive oil until soft, about 10-15 min, stirring occasionally.
- Add the parsley and season well.
- Pour in the canned tomatoes, stirring the mixture well, then stir in the olives, capers, anchovies, a small amount of sugar (to reduce acidity), some more seasoning to taste, and a drizzle of olive oil(optional, I didn't add any extra oil).
- Let simmer over low heat, uncovered, stirring occasionally, for about 45 min to a an hour, until thick and reduced and the color has darkened to a reddish-brown.
- Test for flavors and adjust seasoning, adding more salt & pepper and/or another pinch of sugar as needed.
- Cook the pasta according to the instructions on the package, drain(reserving some of the liquid) and then return to the pan.
- Ladle in a few helpings of the sauce at a time, stopping to stir the mixture, until all of the pasta has been generously coated, serving the rest on the side.
- This sauce is very thick, which we loved, but adding a bit of the pasta cooking liquid will thin it if you prefer a bit looser sauce.
- Serve immediately.
Nutrition Facts : Calories 384.1, Fat 4.9, SaturatedFat 0.8, Cholesterol 7.1, Sodium 686.9, Carbohydrate 78.1, Fiber 13.3, Sugar 9.1, Protein 11.7
PENNE PUTTANESCA
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Scatter the pasta in the pot. Add 1/3 cup water with the olive oil and stir gently to evenly coat and distribute the pasta.
- Arrange the shrimp on top of the pasta. Sprinkle on the garlic, capers, and red pepper flakes.
- Scatter the olives over the shrimp. Make a layer of the artichokes and then the broccoli. Sprinkle with the parsley.
- Mix the anchovy paste with the tomatoes and pour over all.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- nutrition information
- Calories: 384
- Protein: 24g
- Carbohydrates: 40g
- Fat: 5g
- Cholesterol: 87mg
- Sodium: 838mg
- Fiber: 5g
PENNE PUTTANESCA WITH CHICKEN THIGHS
Make this only if you are a lover of capers, anchovies and Kalamata olives....if you love food with extreme flavor, then you will love this dish!
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the penne in a large pot of salted boiling water until JUST firm-tender; drain, cover and set aside.
- Season the chicken thighs with seasoning salt and pepper.
- Heat oil from the anchovies with some olive oil in a large heavy skillet over medium heat.
- Add in the chicken thighs and brown/cook for about 15 minutes (7-8 minutes on each side) remove the chicken to a bowl.
- Add in chopped anchovies, garlic, onion and red pepper flakes; saute for 3 minutes.
- Return the chicken back to the skillet and add in crushed tomatoes, olives and capers; simmer over medium heat or until the chicken is thoroughly cooked and the sauce has thickened (about 1 hour) season with salt and pepper.
- Add in the cooked pasta to the sauce; stir to coat the pasta.
- Serve with grated Parmesan cheese.
Nutrition Facts : Calories 901.5, Fat 42.5, SaturatedFat 11.1, Cholesterol 199.1, Sodium 1653.1, Carbohydrate 82, Fiber 13.9, Sugar 10.3, Protein 50.6
PENNE PUTTANESCA WITH CHICKEN
Categories Chicken Fish Garlic Olive Pasta Tomato Quick & Easy Parsley Capers Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Meanwhile, sprinkle chicken with salt and pepper. Heat reserved oil from anchovies in heavy large skillet over medium-high heat. Add chicken and chopped anchovies; sauté until chicken is no longer pink, about 3 minutes. Add garlic and sauté 1 minute. Add tomatoes, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. Add parsley and drained pasta; stir to coat. Season with salt and pepper.
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