Best 3 Rigatoni Puttanesca Recipes

RIGATONI ALLA PUTTANESCA E ARRABBIATA

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente, about 13 minutes. Drain, and place pasta into a large bowl.
• Place olive oil in another skillet, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, red pepper flakes, tomatoes, artichokes, olives, and capers. Cook and stir until heated through, about 5 minutes. Season to taste with salt and pepper.
• Add bacon-vegetable mixture to pasta, and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese, and garnish with parsley. Serve immediately.

RIGATONI PUTTANESCA

Steps:

• Heat 2 tablespoons of olive oil in a heavy saucepan.
• Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
• Crush tomatoes slightly; add to the saucepan along with their liquid.
• Stir in tomato paste; cook for 5 minutes over medium heat.
• Coarsely chop the anchovies and add to the saucepan along with their oil.
• Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
• Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
• While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
• Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
• Drain pasta and serve topped with puttanesca sauce.
• Pass the Parmesan.

RIGATONI PUTTANESCA

Steps:

• Heat 2 tablespoons of olive oil in a heavy saucepan. Add onion and garlic cook over low heat for 10 to 15 minutes or until wilted. Crush tomatoes slightly add to the saucepan along with their liquid. Stir in tomato paste cook 5 minutes over medium heat. Coarsely chop the anchovies and add to the saucepan along with the oil. Stir in olives, capers basil oregano red pepper flakes and blck pepper. Stir gently and simmer over medium heat for 30 minutes, stirring occasionally. While sauce simmers bring a large pot of water to a boil with remaining tabelspoon of oil. Add pasta and cook until just tender. Drain pasta ans serve topped with puttanesca sauce. Pass the parmesan around.