Spicy Fragrant Pasta Puttanesca Recipes

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.

SPICY FRAGRANT PASTA PUTTANESCA

Steps:

• Cook pasta in salted boiling water until al dente, and drain.
• While pasta is cooking, heat oil in large skillet over medium heat. Saute onions until translucent about 6-10 minutes.
• Add garlic, red pepper flakes, and anchovies. While stirring, cook until aromatic about 1-2 minutes.
• Add tomatoes, reserved juice, capers, and olives. Bring to a boil.
• Lower heat. Simmer, stirring frequently, until slightly thickened, about 5 minutes.
• Stir pasta into the sauce for 2 minutes until sauce adheres to pasta.
• Remove from heat. Stir in parsley.
• Serve immediately. Top with some grated cheese to taste if desired.

PANTRY PUTTANESCA

Steps:

• Fill a large pot with water. Bring to a rolling boil over high heat.
• As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
• Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
• Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
• Stir the olives and capers into the sauce; add pasta and toss to combine.
• Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.