Penne With Salmon Puttanesca Recipes

PENNE ALLA PUTTANESCA

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 WITH SALMON PUTTANESCA

Steps:

• In a large pot of salted boiling water, cook the pasta until it's barely al dente.
• Drain, reserving 1 1/4 cups of the cooking water.
• Meanwhile, in a very large skillet, heat 2 tablespoons of the olive oil.
• Season the salmon with salt and pepper, add it to the skillet and cook over high heat until browned on both sides but not cooked through, about 6 minutes.
• Transfer the salmon to a plate and pour off the oil in the skillet.
• Add the remaining 2 tablespoons of oil to the skillet along with the garlic and crushed red pepper.
• Cook over moderate heat until the garlic is lightly browned in spots, about 30 seconds.
• Add the tomatoes and cook until just softened, 2 to 3 minutes.
• Add 1 cup of the reserved pasta cooking water and bring to a boil, gently crushing the tomatoes.
• Add the pasta, olives and capers and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes.
• Add the salmon to the skillet and break it up into chunks.
• Cook, tossing, until the salmon is nearly cooked through and the pasta is al dente, about 2 minutes; add more of the pasta cooking water if the sauce is dry.
• Stir in the basil, transfer the pasta to bowls and serve.

PENNE PUTTANESCA

Steps:

• In a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste). Place in refrigerator while pasta cooks.
• Meanwhile, bring 6 quarts of water to a boil in a large pot. Salt the water and add penne rigate.Cook for 12 minutes, or until al dente.
• Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
• Stir gently to combine all ingredients and serve.

PENNE ALLA PUTTANESCA

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.