Best 2 Pasta Alla Puttanesca Recipes
"Pasta alla puttanesca" is a classic Italian dish that combines the flavors of garlic, tomatoes, anchovies, olives, and capers. The origins of the dish are unclear, with some stories claiming it was created by a resourceful prostitute who used pantry staples to feed her clients, while others suggest it was developed by sailors who used preserved ingredients that were easy to store on long voyages. Regardless of its origins, "pasta alla puttanesca" has become a beloved dish enjoyed by people all over the world.
Check out the recipes below so you can choose the best recipe for yourself!
PASTA ALLA PUTTANESCA
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
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.
EASY AND DELICIOUS CAULIFLOWER PASTA ALLA PUTTANESCA
A super flavorful 20-minute pasta dish with bold, assertive Southern Italian flavors.
Provided by Marilena Leavitt
Categories Pasta
Time 30m
Yield 2-3
Number Of Ingredients 14
Steps:
- Place a large, 12-inch nonstick skillet over medium-high heat, add the olive oil when the skillet is hot, and cook the cauliflower florets for about 6-8 minutes, tossing until it is lightly brown on all sides. Next add the garlic, the pepper flakes, the salt and the oregano. Cook for another two minutes, or, until the garlic is fragrant but not browned. Stir in the tomatoes and the warm water, the olives, and the capers. Simmer gently for about 8-10 minutes, stirring occasionally.
- Meanwhile cook the pasta in a medium pot for about 8 minutes, or, until it is al dente (cooked through, but still firm).
- Lift the pasta from the pot with a slotted spoon and transfer it to the skillet with the sauce. Turn the heat down and add some of the cooking water to the skillet to loosen up the sauce. Drizzle the pasta with a little olive oil. Remove the skillet from the stove top and add most of the Parmesan cheese and the parsley. Check the consistency of the sauce. If necessary, add some more of the cooking water to thin it out a bit, as needed. Check the sauce and adjust the seasoning if necessary.
- Serve at once on warm plates with the rest of the grated Parmesan cheese.
Tips:
- Use good quality ingredients. Fresh, ripe tomatoes, briny olives, and flavorful anchovies will make all the difference in the final dish.
- Don't overcook the pasta. Al dente is the perfect texture for this dish.
- Add the olives and capers towards the end of cooking so that they don't get too salty.
- Serve immediately with a sprinkle of fresh parsley or basil.
Conclusion:
Pasta alla puttanesca is a quick, easy, and delicious dish that is perfect for a weeknight meal. It is also a great way to use up leftover pasta and vegetables. With its bold flavors and simple ingredients, pasta alla puttanesca is sure to become a new favorite in your kitchen.
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