A LA PUTTANESCA RECIPES

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SPAGHETTI ALLA PUTTANESCA RECIPE | EPICURIOUS



Spaghetti alla Puttanesca Recipe | Epicurious 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

Total Time 15 minutes

Prep Time 15 minutes

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.

PUTTANESCA I | ALLRECIPES



Puttanesca I | Allrecipes image

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

Provided by Pooche

Categories     World Cuisine    European    Italian

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings

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, CarbohydrateContent 38.7 g, CholesterolContent 44.3 mg, FatContent 34 g, FiberContent 4.1 g, ProteinContent 9.3 g, SaturatedFatContent 4.7 g, SodiumContent 727.7 mg, SugarContent 3.4 g

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