PASTA PUTTANESCA RECIPE – NYT COOKING
Provided by: Mark Bittman
Total time: 30 minutes
Yield: 3 to 6 servings
|Salt to taste|
|3 tablespoons olive oil|
|3 or more cloves garlic, lightly smashed and peeled|
|3 or more anchovy fillets|
|1 28-ounce can whole plum tomatoes|
|Freshly ground black pepper to taste|
|1/2 cup pitted black olives, preferably oil-cured|
|2 tablespoons capers|
|Crushed red pepper flakes to taste|
|1 pound linguine or other long pasta|
|Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional|
- Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
- Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
- Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
@context http//schema.org, Calories 384, UnsaturatedFatContent 7 grams, CarbohydrateContent 63 grams, FatContent 9 grams, FiberContent 5 grams, ProteinContent 12 grams, SaturatedFatContent 1 gram, SodiumContent 539 milligrams, SugarContent 6 grams
BEST PASTA PUTTANESCA RECIPE – HOW TO MAKE PASTA PUTTANESCA
Provided by: DELISH.COM
Categories: healthy,low sugar,nut-free,30-minute meals,weeknight meals,dinner,main dish
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 0S
Yield: 4 servings
|1/4 c. extra-virgin olive oil|
|4 cloves garlic, smashed|
|4 anchovy fillets, chopped|
|1 (28-oz.) can diced tomatoes|
|1/2 c. kalamata olives, pitted|
|1/4 c. capers|
|1/2 tsp. crushed red pepper flakes|
|1 lb. spaghetti|
|Freshly grated Parmesan, for serving|
- In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, 1 minute more. Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer, 15 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain and add sauce, tossing until coated. Sprinkle with Parmesan.
PUTTANESCA SAUCE RECIPE • CIAOFLORENTINA
Provided by: Florentina
Total time: 50 minutes
Prep time: 5 minutes
Cook time: 45 minutes
|1 oz x 28 can San Marzano tomatoes|
|4 tbsp extra virgin olive oil|
|7 cloves garlic (minced)|
|2 tsp red pepper flakes or to taste|
|2 tbsp capers|
|3/4 c black olives (sliced)|
|2 tbsp fresh oregano or 1 dry|
|1/4 c Italian parsley (roughly chopped)|
|sea salt to taste|
|3/4 lb spaghetti|
- In a heavy bottom pot add a lug of olive oil over low flame.
- Add the anchovies and red pepper flakes to the olive oil and sauté for about two minutes until the anchovies start to melt into the oil.
- Stir in the garlic and stir well taking good care not to burn it. Add half of the black olives and the capers and cook for about 15 seconds or so.
- Use your hands to roughly crush the San Marzano tomatoes and add them to the pot together with the oregano. Stir well and bring to a gentle simmer.
- Partially cover the sauce with a lid and let it cook down for about 35 minutes until reduced and thickened to your liking. Stir often.
- Remove the sauce from flame and adjust seasonings to your taste with the sea salt.
- Meanwhile cook the spaghetti al dente and toss them with the puttanesca sauce.
- Serve hot, garnished with the remaining olives and fresh parsley.