What is a great Puttanesca recipe?!
PASTA Puttanesca recipe
2 tablespoons extra-virgin olive oil, 2 turns around the pan
4-6 cloves garlic, chopped
1 can flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers, cracked
1(32ounce)can chunky style crushed tomatoes
1(14 1/2ounce)can diced tomatoes, drained
a few grinds black pepper
1/4 cup flat leaf parsley, a couple of handfuls,chopped
1 lb spaghetti, cooked to al dente(with a bite)
crusty bread, for mopping
grated parmigiano-reggiano cheese or romano cheese, for passing,optional
Directions
1Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
2Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!
3Add olives, capers, tomatoes, black pepper, and parsley.
4Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
5Toss sauce with cooked pasta.
6Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
7Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar.
8The unit price is always much less per pound and you can get just what you need for each recipe.
Chicken Puttanesca
4 part-boned chicken breasts, skin on(about 8 oz each)
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 fresh red chili, deseeded and finely chopped
14 ounces tinned italian chopped tomatoes
1 1/2 tablespoons tomato puree
6 ounces pitted black olives, roughly chopped
1 1/2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh basil, plus a few extra sprigs,to garnish
12 ounces dried spinach tagliatelle pasta noodles, to serve
salt & freshly ground black pepper
Directions
1Begin by heating the oil in the frying pan until it's very hot.
2Wipe the chicken breasts with paper towel, then season them with salt and pepper.
3Saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.
4This will take 5 or 6 minutes.
5Transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.
6After that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
7Stir everything well, bringing it up to a gentle simmer, then return the chicken breasts to the pan, skin side up, pushing them well down into the sauce and basting a little over the top.
8Simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
9About 15 minutes before the end of the cooking time, put a large pan of salted water on to heat and bring it up to the boil.
10Then boil the tagliatelle according to the package directions.
11After that, quickly drain and serve with the chicken, sauce spooned over, tagliatelle on the side.
12Garnish with the fresh sprigs of basil and enjoy!
Quinoa Puttanesca
2-3 cups cooked quinoa
For the sauce
1 tablespoon olive oil
3 garlic cloves, chopped
1 teaspoon thyme
1 teaspoon crushed red pepper flakes
1 pinch tarragon
1 pinch marjoram
1/4 cup white wine
1/2 cup kalamata olives, roughly chopped(sliced in half is great)
1/2 cup capers
20 ounces crushed tomatoes
fresh black pepper
Directions
1Preheat a sauce pot over medium heat. Add the oil and garlic and stir for about a minute, being careful not to burn the garlic. Add herbs, spices and wine; cook for about a minute.
2Add olives, capers and tomatoes. Cook for about 15 minutes. You can serve either by scooping quinoa into individual bowls and pouring the sauce over it, or just mix everything into a bowl together and reserve a little sauce to pour over my serving.
3To cook quinoa:.
4Mix one cup dry quinoa with 2 cups water, bring to a boil then lower heat and cook uncovered for about 15 minutes, stirring occasionally, until grain is tender and water has been absorbed.
Spaghetti alla Puttanesca
1/2 lb thin spaghetti
1 can Italian tomatoes
2 tablespoons minced Italian parsley
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup olive oil
6 flat anchovy fillets, drained & minced
6 black olives, thinly sliced
1 teaspoon small capers, drained & blotted
romano cheese or parmesan cheese
1/2 small sweet onion, julienned
1/4 cup sliced mushrooms
6-8 fresh basil leaves, torn
1/2 teaspoon dry oregano
2 ounces marsala wine
1 teaspoon salt
Directions
1Drain tomatoes and reserve liquid.
2Sauté onion in olive oil until browned, add garlic and red pepper flakes and continue to sauté for a couple of minutes more.
3Do not over brown the garlic.
4Add tomatoes and ? cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.
5Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.
6If the sauce becomes too dry add more tomato juice a little at time.
7During the last 5 minutes of cooking time add basil and parsley, finish cooking.
8Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.
9Read package directions for spaghetti to determine cooking time.
10Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.
11Drain the pasta well.
12Add pasta to sauce pot, combine and cook for another minute or two.
13Move spaghetti to service plates.
14Sprinkle with grated Romano or Parmesan.
Answers: BY Pauline:
PASTA Puttanesca recipe
2 tablespoons extra-virgin olive oil, 2 turns around the pan
4-6 cloves garlic, chopped
1 can flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers, cracked
1(32ounce)can chunky style crushed tomatoes
1(14 1/2ounce)can diced tomatoes, drained
a few grinds black pepper
1/4 cup flat leaf parsley, a couple of handfuls,chopped
1 lb spaghetti, cooked to al dente(with a bite)
crusty bread, for mopping
grated parmigiano-reggiano cheese or romano cheese, for passing,optional
Directions
1Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
2Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!
3Add olives, capers, tomatoes, black pepper, and parsley.
4Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
5Toss sauce with cooked pasta.
6Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
7Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar.
8The unit price is always much less per pound and you can get just what you need for each recipe.
Chicken Puttanesca
4 part-boned chicken breasts, skin on(about 8 oz each)
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 fresh red chili, deseeded and finely chopped
14 ounces tinned italian chopped tomatoes
1 1/2 tablespoons tomato puree
6 ounces pitted black olives, roughly chopped
1 1/2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh basil, plus a few extra sprigs,to garnish
12 ounces dried spinach tagliatelle pasta noodles, to serve
salt & freshly ground black pepper
Directions
1Begin by heating the oil in the frying pan until it's very hot.
2Wipe the chicken breasts with paper towel, then season them with salt and pepper.
3Saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.
4This will take 5 or 6 minutes.
5Transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.
6After that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
7Stir everything well, bringing it up to a gentle simmer, then return the chicken breasts to the pan, skin side up, pushing them well down into the sauce and basting a little over the top.
8Simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
9About 15 minutes before the end of the cooking time, put a large pan of salted water on to heat and bring it up to the boil.
10Then boil the tagliatelle according to the package directions.
11After that, quickly drain and serve with the chicken, sauce spooned over, tagliatelle on the side.
12Garnish with the fresh sprigs of basil and enjoy!
Quinoa Puttanesca
2-3 cups cooked quinoa
For the sauce
1 tablespoon olive oil
3 garlic cloves, chopped
1 teaspoon thyme
1 teaspoon crushed red pepper flakes
1 pinch tarragon
1 pinch marjoram
1/4 cup white wine
1/2 cup kalamata olives, roughly chopped(sliced in half is great)
1/2 cup capers
20 ounces crushed tomatoes
fresh black pepper
Directions
1Preheat a sauce pot over medium heat. Add the oil and garlic and stir for about a minute, being careful not to burn the garlic. Add herbs, spices and wine; cook for about a minute.
2Add olives, capers and tomatoes. Cook for about 15 minutes. You can serve either by scooping quinoa into individual bowls and pouring the sauce over it, or just mix everything into a bowl together and reserve a little sauce to pour over my serving.
3To cook quinoa:.
4Mix one cup dry quinoa with 2 cups water, bring to a boil then lower heat and cook uncovered for about 15 minutes, stirring occasionally, until grain is tender and water has been absorbed.
Spaghetti alla Puttanesca
1/2 lb thin spaghetti
1 can Italian tomatoes
2 tablespoons minced Italian parsley
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup olive oil
6 flat anchovy fillets, drained & minced
6 black olives, thinly sliced
1 teaspoon small capers, drained & blotted
romano cheese or parmesan cheese
1/2 small sweet onion, julienned
1/4 cup sliced mushrooms
6-8 fresh basil leaves, torn
1/2 teaspoon dry oregano
2 ounces marsala wine
1 teaspoon salt
Directions
1Drain tomatoes and reserve liquid.
2Sauté onion in olive oil until browned, add garlic and red pepper flakes and continue to sauté for a couple of minutes more.
3Do not over brown the garlic.
4Add tomatoes and ? cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.
5Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.
6If the sauce becomes too dry add more tomato juice a little at time.
7During the last 5 minutes of cooking time add basil and parsley, finish cooking.
8Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.
9Read package directions for spaghetti to determine cooking time.
10Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.
11Drain the pasta well.
12Add pasta to sauce pot, combine and cook for another minute or two.
13Move spaghetti to service plates.
14Sprinkle with grated Romano or Parmesan.
this is a pasta dish so why not go to bellaonline.com and enter it into the system there which has a great italian recipe base
cheers
There is none. It should be made at the side of the road late at night or very early morning when the putas are tired and hungry. you have a the fire burning in the barrel and you use your old iron pan and heat up 1/2 a cup of or so of olive oil add onions olives dark and pungent and lots of garlic...capers, a can of anchovies or a jar...pound it into the oil with some basil, oregano from over there by the side of the road...smash in some tomatoes from a can you bought from the corner store or some fresh but ripe and bruised ones throw in the fresh or soaked pasta and wait awhile clutching your barely covered breasts...mmm Puttanesca!