Pasta Putanesca
Because this recipe only uses pantry staples, it's a great go to meal when you just can't decide what to have for dinner. Pour an earthy red wine and enjoy!
Pasta Puttanesca
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Serves 4-6
1 pound of spaghetti or linguine
1- 28 ounce can of tomatoes, drained with juices reserved
3 tablespoons olive oil
4 garlic cloves, sliced
1/2 teaspoon of crushed red pepper (or to taste)
1 teaspoon oregano
1/2 cup of pitted black olives( such as kalamata or oil cured)
1/4 cup drained capers
6 anchovy fillets or 2 teaspoons of anchovy paste
1/2 cup chopped fresh flat leaf parsley
Romano cheese for serving
In a large pot over high heat bring 4 quarts of water to a rolling boil. Meanwhile:
In a 12 inch skillet over medium low heat add olive oil, garlic, anchovies and crushed red pepper. Using the back of a spoon or potato masher, break the anchovies up into the oil and allow the garlic to soften, about 2 minutes, then add the drained tomatoes and oregano. Break the tomatoes up into chunks. Add enough of the reserved tomato juice to keep the bottom of the pan from becoming dry. Next add the olives and capers. Adjust the heat so that the sauce simmers.
Salt the boiling water with enough salt so that it tastes like sea water, about 3 tablespoons. Cook the pasta stirring to assure that the noodles do not stick together. After 8-9 minutes scoop out the pasta noodles and place them (dripping wet) into the skillet. Toss and allow the pasta to absorb the sauce and finish cooking. Add tomato sauce as needed.
Serve immediately with Romano cheese.
Scott Contant's Bucatini with Tuna, Olives, and Tomatoes | Food Network
Scott shows what to do when all that's in the pantry is some leftover pasta, tomatoes and a can of tuna!
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Bucatini with Tuna, Olives, and Tomatoes
RECIPE COURTESY OF SCOTT CONANT
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
Ingredients
1/4 cup extra virgin olive oil
1/2 cup canned chopped tomatoes
Handful fresh basil or fresh parsley, torn
Pinch of crushed red pepper
Small handful of pitted, coarsely chopped black olives
Canned tuna packed in oil
1/2 pound bucatini (or other pasta)
Kosher salt
Directions
Heat 1/4 cup of extra virgin olive oil in a saute pan. Add 1/2 cup of the chopped tomatoes, torn basil, a pinch of crushed red pepper, and a small handful of pitted, coarsely chopped olives to the pan. Cook for 2 to 3 minutes until the tomatoes start to break down, then add the tuna, breaking it up.
Meanwhile, cook the linguine in boiling salted water until three-quarters of the way cooked, about 10 minutes. Reserve about a cup of the pasta cooking liquid. Toss the drained pasta with the olives and tomatoes.
Add a few more pieces chopped fresh basil or parsley. Turn the heat up to medium-high and cook, tossing, until the pasta is al dente. Add some of the pasta cooking liquid to moisten the pasta, if necessary. Divide the pasta among bowls and serve.
Cook’s Note
Which wine? I like to drink a very approachable white wine from Le Marches with this salty, briny dish. A Verdicchio di Matelica (DOC) would be worth seeking.
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Scott Contant's Bucatini with Tuna, Olives, and Tomatoes | Food Network
The Secret To Aglio E Olio | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you How To Make on of the most simple pasta in the WORLD! Although it is also the most simple pasta to mess up. This is why I'm going to show you the secret to making this Delicious Pasta dish. Make this dish and let me know what you think in the comments below!
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Mediterranean Olive Oil Pasta | The Mediterranean Dish
All-star Mediterranean olive oil pasta. A light garlic-olive oil sauce with parsley, garlic, and grape tomatoes coats the spaghetti! And we add more Mediterranean favorites like feta, artichokes and more. You can print the recipe here:
Stanley Tucci cooks spaghetti aglio e olio
Give yourself the gift of Stanley Tucci cooking a classic pasta dish in 5 mins as he introduces his new book, the memoir with recipes, Taste:
F O L L O W U S
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