Puttanesca Panzarotti Recipes

PUTTANESCA WITH ANGEL HAIR PASTA

Steps:

• Bring a pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Drain, toss with some oil and keep warm.
• Drain the tomatoes into a large bowl and reserve the juice. Roughly crush the tomatoes with your hands.
• Heat 2 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic, anchovies and chile flakes and cook, stirring occasionally, until the garlic is lightly golden, about 3 minutes. Add the crushed tomatoes and a generous pinch each of salt and pepper. Increase the heat to medium-high and bring to a simmer. Cook, stirring occasionally, until the tomatoes are soft and begin to lose their shape, 5 to 7 minutes. Stir in the olives, capers and reserved tomato juice. Continue to simmer until the sauce has thickened slightly and the flavors have blended, about 10 minutes more.
• Add the cooked pasta to the skillet along with the parsley and remaining 1 tablespoon oil and toss well. Season with salt and pepper and serve with Parmesan.
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PANZEROTTI

Steps:

• Pour enough canola or vegetable oil into a large Dutch oven to come 4 to 5 inches up the sides. Clip a deep-fry thermometer to the edge of the pan. Place over medium-high heat and bring to 365 degrees F.
• Meanwhile, place the olive oil in a small saucepan over medium heat. Once warm, add the tomato puree and cook until bubbling and most water has evaporated, about 5 minutes. Remove from heat and set aside.
• Dice the mozzarella and place in a strainer to remove any excess liquid. Set aside.
• Dust a work surface with flour. Roll the pizza dough out until it is 1/4 inch thick. Using a 4- to 5-inch biscuit cutter, cut out rounds. Spread 1 to 2 teaspoons cooled tomato puree on one half of a round. Top with a basil leaf and 1 tablespoon mozzarella. Fold the other half of the round over to enclose the filling and pinch the edges to seal. Continue until all dough is filled and sealed. (At this point you can freeze the panzerotti for up to a month.)
• Drop 2 to 3 panzerotti into the preheated oil and fry until golden, flipping them frequently, 3 to 4 minutes. Drain them on a plate lined with paper towels. Continue until all the panzerotti are cooked. Sprinkle with salt. Eat them hot!

VEGAN PUTTANESCA PANZAROTTIS RECIPE - (4.9/5)

Steps:

• Prepare the sauce by squeezing each peeled tomato over a bowl to remove the juice and seeds. Keep the tomato flesh in another bowl. Roughly chop the tomato flesh. To the tomato flesh, add the parsley, basil, oregano, pepper, salt, red pepper flakes and garlic powder. Mix well and set aside. Dust a clean surface with flour. Roll out the dough to 1/8 inch thick. Using a cookie cutter (3" or 5" depending how big you want the panzarotti), cut circles out of the dough. Take the leftover dough and roll it out again to make more circles. On one half of each circle, place 1 Tbs. of mozzarella shreds, 1 Tbs. tomato sauce, ¼ tsp. capers, ¼ tsp. olives and some spinach. Sprinkle on a bit of grated parmesan. Fold the circle over and seal the edges closed. Use fork tines to completely seal the edges. In a heavy pot, heat 6 inches of oil to 350 degrees. Deep-fry the panzarotti in batches of 3 or 4 until golden and crispy, about 4 minutes. Place them on a paper towel lined plate and then move to a cooling rack. If you are not planning to eat them right away, keep them on a baking sheet in a 200 degree oven so they stay crisp. Serve with tomato sauce for dipping, if desired. Enjoy!

PASTA PUTTANESCA

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.

SPAGHETTI PUTTANESCA

Steps:

• Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
• Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
• Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.