Best 12 Bistecca Alla Puttanesca Recipes

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Bistecca alla puttanesca is a delightful Italian dish that combines the flavors of tender steak, tangy tomatoes, and briny olives. Originating from the vibrant region of Campania, this recipe has become a classic in Italian cuisine. While there are variations in the preparation, the key ingredients remain consistent, resulting in a harmonious blend of flavors that will tantalize your taste buds.

Let's cook with our recipes!

SPAGHETTI ALLA PUTTANESCA



Spaghetti Alla Puttanesca image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound ripe tomatoes or peeled tomatoes (if in a hurry)
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, sliced
4 anchovy fillets
2 ounces pitted and sliced black olives
1 tablespoon salted capers, rinsed and chopped
Pinch crushed red pepper
1 pound spaghetti
1 handful fresh parsley, leaved picked and chopped
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Bring a large pot of water to a boil.
  • Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
  • Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
  • In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
  • Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
  • In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
  • Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.

SPAGHETTI ALLA PUTTANESCA



Spaghetti alla Puttanesca image

An easy-to-make classic Italian spaghetti recipe with strong tasty Mediterranean flavours and an interesting history!

Provided by Jacqueline De Bono

Categories     Main Course

Time 35m

Number Of Ingredients 11

400 g spaghetti ((14oz) I used spaghetti made by Rummo.)
3-4 tbsp extra-virgin olive oil
3-4 garlic cloves (thinly sliced or finely chopped)
6 to 8 anchovy fillets (finely chopped (Italians prefer salted anchovies but you can also use those in oil))
1 tsp Peperoncino flakes or 1- 1/2 a chopped peperoncino ((Italian red chilli pepper))
1 tbsp capers (drained and chopped. (Italians also prefer salted capers. If you use these rinse them under water before using them))
100 g pitted black or green olives ((3.5oz) I used taggiasca olives)
400 g Fresh sauce tomatoes (San Marzano or datterini) ((140z) peeled, deseeded and chopped.)
1 handful fresh parsley leaves (chopped)
Freshly ground black pepper.
Salt (for pasta and to taste)

Steps:

  • Start boiling water for the spaghetti. Add salt once it starts to boil and bring to the boil again.
  • Meanwhile prepare the ingredients. Peel and finely chop the garlic. Peel, de-seed and chop the tomatoes. If anchovies and capers are salted rinse them under cold water. Then cut anchovies into small pieces. If they are large, remove the spine. Remove the seeds from the red chili pepper (if you are using it) and cut into small pieces.
  • Heat some olive oil in a frying pan large enough to hold the cooked pasta later. Add the garlic, anchovies, and red pepper flakes (peperoncino).
  • Cook over a medium heat until garlic is very lightly golden and the anchovies have melted, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
  • Add capers, a bit of parsley and olives and stir to combine.
  • Add the peeled and chopped tomatoes, stir and bring to a bare simmer.
  • Cook pasta to just under al dente (about 1 minute less than the package recommends).
  • Drain pasta reserving 1 cup of the cooking water.
  • Add drained pasta to the sauce.
  • Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
  • Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
  • Sprinkle with some more parsley.
  • Season with salt and pepper as required.
  • Serve immediately.

Nutrition Facts : Calories 536 kcal, ServingSize 1 serving

SPAGHETTI ALLA PUTTANESCA



Spaghetti alla Puttanesca image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 8

4 ounces thin spaghetti
2 tablespoons olive oil
2 cloves garlic, chopped
Pitted gaeta olives
Pinch of salt, pepper and oregano
1 teaspoon chopped parsley
4 ounces chicken broth
Fresh basil leaves for garnish

Steps:

  • Boil water for pasta. Cook spaghetti for 4 minutes until al dente while making the sauce.
  • The sauce for this recipe is to be cooked quickly over a high flame. First, put olive oil in a pan and brown the garlic. After the garlic has browned, add olives, salt, pepper, oregano, parsley and chicken broth. Stir spaghetti while sauce simmers. Once spaghetti has cooked, drain, return to the pot and stir in some sauce. Put spaghetti on a plate and top with the rest of the sauce. Garnish with fresh basil.

BISTECCA ALLA PUTTANESCA



Bistecca Alla Puttanesca image

Make and share this Bistecca Alla Puttanesca recipe from Food.com.

Provided by Boomette

Categories     Steak

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

4 flatiron steaks (8 ounces each) or 4 small sirloin steaks (8 ounces each)
2 large garlic cloves, halved
2 tablespoons extra virgin olive oil, plus more for drizzling
salt and pepper
2 tablespoons butter, softened
2 teaspoons anchovy paste
1 pint cherry tomatoes, halved
1/4 cup pitted oil-cured black olives or 1/4 cup kalamata olive, chopped
5 caper berries, drained and sliced
1/2 small red onion, chopped
1/2 cup flat leaf parsley, coarsely chopped

Steps:

  • Heat a grill or grill pan to medium-high. Rub the steaks with the garlic and a drizzle of olive oil. Grill the steaks, turning once, for 8 minutes for medium-rare. Season with salt and pepper.
  • In a small bowl, mix the butter and anchovy paste. Dollop on top of the steaks.
  • In a bowl, combine the tomatoes, olives, caper berries, onion, parsley and the remaining 2 tablespoon olive oil; season with salt and pepper. Top the steaks with the tomato salad.

SPAGHETTI ALLA PUTTANESCA



Spaghetti alla Puttanesca image

The term "Puttanesca" is derived from "Puttana" the Italian for Prostitute! Originally from Naples and the red light district, the ladies of the night would often prepare a variation of this recipe because it was quick, filling, and delicious.

Provided by Giovanni Avella

Categories     Spaghetti

Time 45m

Yield 2-3

Number Of Ingredients 16

1/2 lb thin spaghetti
1 can italian tomato
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 caper, 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

Steps:

  • Drain tomatoes and reserve liquid.
  • Sauté onion in olive oil until browned, add garlic and red pepper flakes and continue to sauté for a couple of minutes more.
  • Do not over brown the garlic.
  • Add tomatoes and ½ cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.
  • Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.
  • If the sauce becomes too dry add more tomato juice a little at time.
  • During the last 5 minutes of cooking time add basil and parsley, finish cooking.
  • Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.
  • Read package directions for spaghetti to determine cooking time.
  • Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.
  • Drain the pasta well.
  • Add pasta to sauce pot, combine and cook for another minute or two.
  • Move spaghetti to service plates.
  • Sprinkle with grated Romano or Parmesan.

Nutrition Facts : Calories 849.9, Fat 32.3, SaturatedFat 4.6, Cholesterol 10.2, Sodium 1781.9, Carbohydrate 86.7, Fiber 1.4, Sugar 2.3, Protein 27.4

SPAGHETTI ALLA PUTTANESCA



Spaghetti alla Puttanesca image

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

3 (28 ounce) cans diced tomatoes
⅔ cup extra-virgin olive oil
1 white onion, diced
1 bunch fresh basil leaves, torn
1 tablespoon anchovy paste
6 cloves garlic, minced
1 tablespoon dried oregano
⅛ teaspoon baking soda
salt to taste
3 (6 ounce) cans pitted black olives, chopped
1 cup balsamic capers, drained
1 bunch parsley leaves, chopped
3 (16 ounce) packages spaghetti
1 teaspoon red pepper flakes

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

PASTA ALLA PUTTANESCA



Pasta alla Puttanesca image

Want a zesty, spicy meal? Then look no further than this puttanesca. Adjust the amount of red pepper flakes to get the level of spiciness you desire. Katie Theken, Durham, NC

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 3-1/2 cups.

Number Of Ingredients 15

3 anchovy fillets
3 tablespoons olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups water
1 can (6 ounces) tomato paste
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup chopped pitted Greek olives
2 tablespoons capers, drained and chopped
Hot cooked pasta

Steps:

  • In a large saucepan over medium heat, cook anchovy fillets in oil for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste and seasonings., Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in olives and capers; heat through. Serve with pasta.

Nutrition Facts : Calories 146 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 668mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.

PUTTANESCA I



Puttanesca I image

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

Provided by Pooche

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  • Toss pasta with sauce, and serve.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g

PUTTANESCA



Puttanesca image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

Coarse salt and freshly ground pepper
1/2 pound penne
1 1/2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
3 oil-packed anchovies, rinsed (optional)
1 (15-ounce) can whole tomatoes with their juices
1 tablespoon capers rinsed; drained (optional)
1/4 cup chopped pitted Kalamata olives
Basil leaves, thinly sliced, for garnish (optional)

Steps:

  • Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook according to package directions. Drain.
  • Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, red pepper flakes, and anchovies, if desired, mashing with a wooden spoon. Cook, stirring, until garlic is fragrant, about 2 minutes.
  • Add tomatoes and their juices, roughly cutting with kitchen shears or breaking up tomatoes with hands. Stir in capers, if desired, and olives. Bring to a boil and immediately reduce to a simmer. Season with salt and pepper. Let simmer until thickened, 5 to 10 minutes. Add pasta to skillet; toss to combine, and serve garnish with basil, if desired.

SPAGHETTI ALLA PUTTANESCA



Spaghetti alla Puttanesca image

Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.

Provided by Martha Holmes

Categories     Fish     Olive     Pasta     Tomato     Quick & Easy     High Fiber     Capers     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Grated Parmesan cheese

Steps:

  • Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

SPAGHETTI PUTTANESCA



Spaghetti puttanesca image

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

3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
½ tsp chilli flakes (optional)
400g can chopped tomatoes
5 anchovy fillets, finely chopped
120g pitted black olives
2 tbsp capers, drained
300g dried spaghetti
½ small bunch of parsley, finely chopped

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

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)



Bistecca alla Fiorentina (Tuscan Porterhouse) image

This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!

Provided by eat!

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 5

4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) choice or prime porterhouse steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges

Steps:

  • Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
  • Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
  • Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
  • Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
  • To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 1.5 g, Cholesterol 62.8 mg, Fat 29.6 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 9.8 g, Sodium 104.4 mg

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your bistecca alla puttanesca. Look for ripe tomatoes, briny olives, and fragrant garlic.
  • Don't be afraid to adjust the recipe to your taste: If you like your sauce spicy, add more chili flakes. If you prefer a milder flavor, use less. You can also adjust the amount of garlic and anchovies to your liking.
  • Serve bistecca alla puttanesca immediately: This dish is best enjoyed fresh out of the pan. Leftovers can be stored in the refrigerator for up to 3 days, but the texture of the steak will be best if you eat it right away.

Conclusion:

Bistecca alla puttanesca is a delicious and easy-to-make Italian dish that is perfect for a quick weeknight meal. With its flavorful sauce and tender steak, this dish is sure to please everyone at the table. So next time you're looking for a new recipe to try, give bistecca alla puttanesca a try. You won't be disappointed!

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