Best 2 Rachael Rays Puttanesca Salad Recipes

Welcome to the world of flavors with Rachael Ray's Puttanesca Salad! This vibrant and versatile dish, rooted in the culinary traditions of Italy, is a symphony of bold flavors, textures, and colorful ingredients. Prepare to embark on a culinary journey as we explore the best recipe for this delectable salad, combining the tanginess of capers and olives, the aromatic essence of fresh herbs, and the rich depth of tomatoes and anchovies. Get ready to tantalize your taste buds with this delightful dish that can be customized to suit your personal preferences. So, let's dive right in and discover the secrets to creating the perfect Rachael Ray's Puttanesca Salad!

Check out the recipes below so you can choose the best recipe for yourself!

PASTA PUTTANESCA

Pasta Puttanesca image

This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it's spicy, fast and easy (no disrespect to the ladies).

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin 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
One 32-ounce can chunky style crushed tomatoes
One 14.5-ounce can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente (with a bite)
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for passing, optional
Serving suggestions: Bitter Greens Salad, recipe follows
4 cups (about 2 bundles) arugula leaves, coarsely chopped
1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped
1 head Radicchio lettuce, coarsely chopped
1 large lemon
Extra-virgin olive oil, to coat, 2 to 3 tablespoons
Coarse salt and black pepper
Oil cured black olives, for garnish, optional

Steps:

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with Bitter Greens Salad.
Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.

RACHAEL RAY'S PUTTANESCA SALAD

Rachael Ray's Puttanesca Salad image

I saw her make this on her show and it looked really good, so I thought I would post. I love all these really strong flavors and can't wait to try it. I think it would be a really good summer salad when tomatoes and basil are in abundance.

Provided by Little Bee

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 vine ripe tomatoes, seeded and chopped (preferably plum tomatoes)
1/2 red onion, chopped
3 tablespoons capers
1/2 cup kalamata olive, pitted and coarsely chopped
1 (6 count) can anchovies, chopped (flat filets)
1 clove garlic, chopped
1/3 cup flat leaf parsley, a couple of handfuls,coarsely chopped
extra virgin olive oil, for drizzling
12 -15 fresh basil leaves, pile leaves,roll into a log and shred or tear
salt and black pepper

Steps:

Combine tomatoes, onions, capers, olives, anchovies, garlic and parsley in a medium bowl.
Dress with a drizzle of extra-virgin olive oil, just enough to lightly coat the salad, 1 to 2 tablespoons.
Sprinkle in basil, salt and pepper, toss again and adjust seasonings, to your taste.

Tips:

Choose ripe and flavorful tomatoes for the best taste. Heirloom or Roma tomatoes are good choices.
If you don't have capers, you can substitute chopped green olives or cornichons.
Anchovies add a salty, savory flavor to the dressing. If you don't like anchovies, you can omit them or use a vegetarian Worcestershire sauce instead.
Serve the salad immediately or chill it for later. It will keep for up to 3 days in the refrigerator.

Conclusion:

Rachael Ray's Puttanesca Salad is a delicious and refreshing salad that is perfect for a summer meal. It's packed with flavor from the tomatoes, olives, capers, and anchovies. The dressing is light and tangy, and the salad is easy to make. Whether you're serving it as a main course or a side dish, this salad is sure to be a hit.