SPAGHETTI PUTTANESCA
Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family
Provided by Esther Clark
Categories Dinner, Pasta, Supper
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 495 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium
SPAGHETTI PUTTANESCA (SCOTTY'S STYLE)
I love the jumble of potent flavors typically found in puttanesca sauce: capers, black olives, anchovy, garlic, tomatoes. But often, there's just too much of it. I like to pull back a bit on the amounts, so that the flavors of the dish, instead of coming on in full force with diminishing returns, continue to build, until by the time you're done, you're wishing there was more. I like to use a mix of plum tomatoes and cherry tomatoes, but you can just as easily omit one and double the amount of the other.
Provided by Scott Conant
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a small skillet, warm the olive oil over medium heat. Add the anchovies and cook, breaking them up with a fork or wooden spoon, until they have disintegrated into the olive oil. Add the shallot, garlic, and crushed red pepper and cook, stirring, until they just begin to brown. Then add the oregano, if using.
- To peel the plum tomatoes, use a paring knife to cut a small x on the tomato. Bring a saucepan of water to a boil, and have ready a bowl of ice water. Boil the tomatoes for about 10 seconds, then plunge them into the ice bath. The shock of going from hot to cold should cause the skin to contract, making it easier to peel. Use your fingers or a small paring knife to pull the skin off. If the skin is stubborn, try boiling and shocking the tomato again.
- Cut the plum tomatoes into 8 pieces and the cherry tomatoes in halves or quarters depending on size. In a bowl, combine the cherry tomatoes, plum tomatoes and parsley. Add the capers and olives and let this mixture sit for a few minutes or up to an hour at room temperature for the combined flavors to develop. (Refrigerate it for any longer stretches and use it within 24 hours.)
- When ready to serve, bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente. Before draining, reserve about 1/2 cup of the cooking water. When the pasta is just about done, heat a large skillet over medium-high heat. Add a couple of tablespoons of the olive oil, and when hot, add the tomato mixture to the pan. (You want the tomatoes to have enough surface space so that when they hit the pan, the liquid that is released from them evaporates almost immediately.)
- Drain the spaghetti, add it to the skillet, and use tongs to toss it with all of the ingredients. Add some of the pasta cooking liquid to the pan as necessary to keep the pasta moist. Transfer the spaghetti to warm bowls and drizzle with a little more of the remaining olive oil and some fresh chopped parsley, if you like.
SPAGHETTINI PUTTANESCA
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel tomatoes by plunging them into boiling water for about 20 seconds, rinsing them in cold water, then stripping off the skins. Slice the tomatoes in half horizontally and gently squeeze the halves to remove seeds and excess fluid. Core and finely chop the tomatoes, either by hand or in a food processor. If you use the machine, be sure the tomatoes are chopped, not pureed.
- Transfer the chopped tomatoes to a colander placed over a bowl and allow them to drain for 30 minutes, to further remove excess fluid.
- Bring a kettle of water to boil for the pasta.
- Heat two tablespoons of the oil in a large skillet, add the garlic and saute briefly until soft but not brown. Add the anchovies, olives, capers and drained tomatoes and cook for two to three minutes. Away from heat, stir in oregano, parsley, vinegar and the remaining olive oil. Season to taste with salt and pepper and set aside until the pasta is cooked.
- Boil the spaghettini about six minutes, until al dente. Drain thoroughly.
- Add spaghettini to the sauce in the skillet and mix over low heat just until the ingredients are well distributed. Serve at once. Alternatively, the spaghettini can be divided among four warm bowls and the sauce spooned over each serving.
Nutrition Facts : @context http, Calories 643, UnsaturatedFat 17 grams, Carbohydrate 94 grams, Fat 22 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 793 milligrams, Sugar 8 grams
SPAGHETTI PUTTANESCA
Steps:
- Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.
SPAGHETTI PUTTANESCA
This is a great sauce when you have a yen for a lot of flavor. It can be made in the time it takes to cook the spaghetti noodles. From Fine Cooking, Spring 2002.
Provided by SharleneW
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix garlic with 1 tablespoon water in small bowl and set aside.
- Bring 4 quarts of water to rolling boil in large pot.
- When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
- Heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat.
- Cook stirring frequently, until garlic is fragrant but not brown.
- Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
- Cook pasta until done.
- Drain and then return pasta to pot.
- Add 1/4 cup of the reserved tomato juice and toss to combine.
- (You can also add a tablespoon of extra-virgin olive oil if you like) Stir capers, olives and parsley into the sauce.
- Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary.
- Adjust seasonings to taste and serve immediately.
Nutrition Facts : Calories 546.4, Fat 10.8, SaturatedFat 1.6, Sodium 334.3, Carbohydrate 95.7, Fiber 7.1, Sugar 8.4, Protein 17.3
SPAGHETTI ALLA PUTTANESCA
Capers and black olives give this tomato sauce a briny, unique flavor. Spaghetti noodles are preferable because they will trap the sauce ingredients.
Provided by Accepted in the Beloved
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.
Nutrition Facts : Calories 626.3 calories, Carbohydrate 97.3 g, Cholesterol 0.6 mg, Fat 19.2 g, Fiber 8 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1184.2 mg, Sugar 8.2 g
SPAGHETTI PUTTANESCA
This classic Italian recipe can be made with the anchovies or without.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.
- Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.
- Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.
Nutrition Facts : Calories 365 g, Fat 6 g, Protein 11 g
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