Best 4 Campanelle With Fresh Puttanesca Recipes
Craving a delightful and flavorful pasta dish that captures the essence of Italian cuisine? Look no further than campanelle with fresh puttanesca. This delectable recipe combines the vibrant flavors of fresh tomatoes, briny olives, tangy capers, and aromatic herbs, all coming together to create a symphony of tastes. Campanelle, with its unique bell-shaped pasta, embraces the sauce perfectly, allowing every bite to burst with Mediterranean charm. Whether you're a seasoned cook looking to expand your pasta repertoire or a home chef seeking a culinary adventure, this article has everything you need to create a mouthwatering campanelle with fresh puttanesca that will transport your taste buds to the heart of Italy. Discover the secrets to preparing this classic dish, from selecting the freshest ingredients to mastering the art of balancing flavors. So, grab your apron, fire up your stove, and embark on a culinary journey with us as we delve into the world of campanelle with fresh puttanesca.
Let's cook with our recipes!
CAMPANELLE WITH FRESH ARUGULA AND PEAS
Campanelle means "little bells" in Italian, and its fluted shape is well-suited for a fresh, chunky tomato and basil sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- In a large pasta serving bowl place olive oil, tomatoes, basil, garlic, and salt.
- Boil the pasta, adding the peas in the last minute of cooking.
- Drain the pasta and peas. Toss into the tomato sauce with arugula.
- Serve with freshly grated Parmesan cheese.
PUTTANESCA I
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
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
CREAMY CAMPANELLE WITH HAM AND MUSHROOMS
This is one of my go-to recipes for leftover spiral ham. I like it with a bite-sized pasta as opposed to fettuccini because I like to have it all mixed together and serve it in a bowl.
Provided by Sharon Dyson-Demers
Categories Pasta Main Dishes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, for 1 minute less than the package recommends, 6 to 9 minutes. Drain.
- Meanwhile, melt butter in a large saute pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in mushrooms, oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Stir in the ham and cook until heated through, 4 to 5 minutes.
- Pour in heavy cream and bring to a boil. Slowly stir in spaghetti sauce and cayenne. Cook, stirring occasionally, until sauce has reduced a bit. Add cooked pasta to pan (if your saute pan is too small, transfer pasta and mushroom ham blend into the pan you cooked the pasta in). Cook so that sauce thickens a bit more, pasta finishes cooking, and the entire dish has melded together, about 5 minutes more.
Nutrition Facts : Calories 542.4 calories, Carbohydrate 51.7 g, Cholesterol 96.9 mg, Fat 30.9 g, Fiber 3.9 g, Protein 17.2 g, SaturatedFat 16.5 g, Sodium 645.1 mg, Sugar 4.2 g
CAMPANELLE PASTA SALAD
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
- In a 14-inch skillet, heat 1/4 cup of the oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8 to 10 minutes.
- Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper. Transfer the pasta salad to a serving bowl and serve warm or at room temperature.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your puttanesca sauce. Look for ripe tomatoes, briny olives, and capers, and use a good quality olive oil.
- Don't overcrowd the pan: When cooking the sauce, don't overcrowd the pan with ingredients. This will prevent the sauce from cooking evenly and will make it more likely to splatter.
- Add the pasta to the sauce: When the sauce is finished cooking, add the pasta to the pan and stir to coat. This will help the pasta to absorb the flavors of the sauce.
- Garnish with fresh herbs: Before serving, garnish the pasta with fresh herbs such as basil, oregano, or parsley. This will add a pop of color and flavor to the dish.
Conclusion:
Campanelle with fresh puttanesca is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The briny olives, capers, and anchovies give the sauce a complex and flavorful taste, while the fresh tomatoes add a pop of sweetness. This dish is sure to please everyone at the table.
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