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How To make Pasta Puttanesca From The Pantry
8 oz Mostaccioli, rigatoni or
Other medium pasta shape Super Low-Fat Tomato Sauce 3 oz White tuna packed in water,
Drained and flaked 1/4 c Chopped fresh parsley or
2 tb dried parsley flakes
3 tb Chopped pitted olives
(green or black) 4 (4-6) anchovy filets
(optional) Salt Ground pepper Grated Parmesan or Romano Cheese (optional) Cook pasta according to package directions; drain. Meanwhile, in medium saucepan over medium heat, heat Super Low-Fat Tomato Sauce until warmed through, stirring occasionally. Stir in tuna, parsley, olives, and anchovies; simmer 5 minutes. Add salt and pepper to taste. Return pasta to pot; add tuna sauce and stir until it is evenly distributed. To serve, transfer pasta to bowls or plates; serve immediately, sprinkled with Parmesan or Romano cheese.
How To make Pasta Puttanesca From The Pantry's Videos
How to make 10-minute pasta puttanesca for a quick, delicious dinner | Fast Food
Quick and easy pasta puttanesca is one of renowned chef Steven Brochu's go-to dinners after an exhausting shift in a professional kitchen. Learn how to make this Italian classic in 10 minutes flat. Plus, Steven's simple plating technique will make your homecooked meal look restaurant-worthy.
➤ Full recipe for Pasta Puttanesca:
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Green Pasta Puttanesca
Puttanesca is an Italian classic that comes together in a pinch. No need to rush to the supermarket after work, either, as most of these ingredients are likely in your pantry. Find the full recipe featured in the video here:
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.
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 with Quick Pantry Sauce
When you’re thinking about a recipe I'm sure your thoughts immediately go to shopping and all the ingredients you'll have to buy. But I love a good bowl of spaghetti with a sauce made from pantry ingredients found right in your cupboard. When you don’t have time to shop or you simply feel like something quick and easy, this is a perfect recipe to try. It’s simple, economical, and bursting with flavor because cured products like olives and capers intensify in flavor during the curing process. Join me in my kitchen as I make it here - Buon Gusto!
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How I Learned To Like The 1 Pasta I Hate (Spaghetti alla Puttanesca)
I hate olives and I don't love anchovies, which makes Pasta Puttanesca one of the pastas I do not like. But today I'm going to see if there is a way to make it that I might enjoy.
Recipes:
PASTA PUTTANESCA
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