How to Make Spaghetti alla Puttanesca | Rachael Ray
Watch Rach make a classic quick and easy pasta sauce from Naples that cooks in the time it takes to boil the noodles.
Spaghetti alla Puttanesca - Rossella's Cooking with Nonna
Spaghetti alla Puttanesca, a very tasty and colorful dish from Naples, Italy made by Rossella and Nonna Gilda. The legend says that this dish was made by prostitutes as a quick way to prepare food for their husband after a long day of work.
Perfect Weeknight (or Late Night) Pantry Pasta: Spaghetti alla Puttanesca
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3 tablespoons or so of olive oil
a tablespoon of tomato paste
12 or so castelvetrano olives (or whatever olives you like), pitted and roughly chopped
a tablespoon or so of pitted capers
6 anchovy filets, roughly chopped
a handful of chopped parsley leaves (optional)
4 garlic cloves, chopped
a shallot, chopped (optional)
half of a fresh chili (optional)
a little knob of chopped fennel (optional)
3 tablespoons or so of olive oil
a tablespoon of tomato paste
a pinch of crushed red pepper
1 can of whole, peeled tomatoes, crushed by hand
1 pound spaghetti
a stalk of basil (optional)
maybe parm to finish
Bring a pan or dutch oven over medium heat. Add the oil and then all of the chopped ingredients. Sauté them for a few minutes, until they start to cook down together, then toast the olive oil in the pan for a minute on its own. Add a pinch of chili flakes and toast those as well. Then combine the ingredients together in the pan. Add the tomatoes, stir to combine, add a basil stalk if you feel so inclined, and then simmer on low, covered.
Bring salted water to a boil. Cook the pasta until Albert Dente. Then transfer it to the sauce, simmer together briefly, adding a bit of pasta water as needed to give the pasta a nice glossy sheen. Serve, topped with fresh olive oil and maybe a sprig of basil or some chopped parsley, and perhaps some parmesan cheese if you feel so inclined.
Katie Lee Cooks Pasta Puttanesca in Quarantine | The Kitchen | Food Network
This simple pasta dish is made almost entirely of ingredients from Katie's pantry! Watch along as she cooks in the comfort of her home kitchen. #StayHome #WithMe
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Pantry Pull Pasta Puttanesca
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 55 min
Active: 40 min
Yield: 4 servings
Ingredients
1 tablespoon unsalted butter
3 tablespoons extra-virgin olive oil
1/2 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
1 pound spaghetti
4 fillets anchovies packed in oil
4 cloves garlic
Pinch crushed red chile flakes
One 28-ounce can whole tomatoes, crushed by hand
1/4 cup black olives, pitted and roughly chopped
2 tablespoons chopped capers
2 tablespoons minced fresh flat leaf parsley
Directions
Melt the butter and 1 tablespoon olive oil in a small skillet over medium heat. Once the butter is melted, add the breadcrumbs and toast until golden brown and crispy, 2 to 3 minutes. Set aside.
Bring a large pot of water to a boil. Season aggressively with salt. Add the pasta and cook to al dente, 1 to 2 minutes less than the package recommends. Drain, reserving 1 cup of the pasta cooking water.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the anchovies and cook, using a wooden spoon to break them up, until the anchovies begin to dissolve into the oil, 2 to 3 minutes. Reduce the heat to low. Add the garlic and chile flakes and cook, stirring, an additional 1 to 2 minutes, taking care not to burn the garlic. Stir in the tomatoes, olives, capers, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook until thickened, 10 to 15 minutes. Increase the heat to medium-high, then add the spaghetti and 1/4 cup to 1/2 cup of the pasta water. Cook, tossing, until the pasta is coated and the sauce begins to thicken, 1 to 2 minutes. Remove from the heat and stir in the parsley. Top with the toasted breadcrumbs and serve immediately.
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Katie Lee Cooks Pasta Puttanesca in Quarantine | The Kitchen | Food Network
Pasta Puttanesca
Classic Italian pasta dish made from simple pantry ingredients.
Pasta alla HOOKER sauce.
Straight from the basement!
Scott Conant's Pasta Puttanesca | Food Network
Cook along with Scott as he shares his take on this iconic Italian dish that features anchovies, capers, olives and more!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spaghetti Puttanesca (Scotty's Style)
RECIPE COURTESY OF SCOTT CONANT
Level: Intermediate
Total: 1 hr 10 min
Active: 1 hr
Yield: 4 to 6 servings
Ingredients
1/2 cup extra-virgin olive oil, plus more if needed
2 anchovy fillets, rinsed (if oil-packed) or soaked in a couple changes of water (if salt-packed)
1 shallot, finely sliced
2 cloves garlic, finely sliced
2 teaspoons crushed red pepper
1 sprig oregano, finely chopped
2 plum tomatoes
1/2 pint cherry tomatoes
1 tablespoon chopped fresh parsley leaves, plus more for garnish if you like
1 tablespoon capers, rinsed (if oil-packed) or soaked in a couple changes of water (if salt-packed)
2 tablespoons pitted and quartered black olives, preferably Gaeta
1 pound dry spaghetti
Directions
In a small skillet, warm the olive oil over medium heat. Add the anchovies and cook, breaking them up with a fork or wooden spoon, until they have disintegrated into the olive oil. Add the shallot, garlic, and crushed red pepper and cook, stirring, until they just begin to brown. Then add the oregano, if using.
To peel the plum tomatoes, use a paring knife to cut a small x on the tomato. Bring a saucepan of water to a boil, and have ready a bowl of ice water. Boil the tomatoes for about 10 seconds, then plunge them into the ice bath. The shock of going from hot to cold should cause the skin to contract, making it easier to peel. Use your fingers or a small paring knife to pull the skin off. If the skin is stubborn, try boiling and shocking the tomato again.
Cut the plum tomatoes into 8 pieces and the cherry tomatoes in halves or quarters depending on size. In a bowl, combine the cherry tomatoes, plum tomatoes and parsley. Add the capers and olives and let this mixture sit for a few minutes or up to an hour at room temperature for the combined flavors to develop. (Refrigerate it for any longer stretches and use it within 24 hours.)
When ready to serve, bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente. Before draining, reserve about 1/2 cup of the cooking water. When the pasta is just about done, heat a large skillet over medium-high heat. Add a couple of tablespoons of the olive oil, and when hot, add the tomato mixture to the pan. (You want the tomatoes to have enough surface space so that when they hit the pan, the liquid that is released from them evaporates almost immediately.)
Drain the spaghetti, add it to the skillet, and use tongs to toss it with all of the ingredients. Add some of the pasta cooking liquid to the pan as necessary to keep the pasta moist. Transfer the spaghetti to warm bowls and drizzle with a little more of the remaining olive oil and some fresh chopped parsley, if you like.
Cook’s Note
Which wine? A Greco di Tufo (DOC) from Campania would really allow this dish to shine. A rich white wine made from Greco grapes, this wine offers a smokiness that's nicely tamed by the assertive flavors of the puttanesca.
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Scott Conant's Pasta Puttanesca | Food Network