Puttanesca Recipe, Penne, Spaghetti, Pasta - How to Make the Authentic Classic Italian Dish
How to cook penne, pasta, or spaghetti alla puttanesca ...
THE classic authentic dish. Puttanesca! And easy to make. Gather up your favorite pasta, anchovies, olives, capers, salt, pepper, tomato sauce, parsley, and some hot pepper flakes if you like it spicy, and there you go. A few very basic ingredients and a few minutes is all you need, my friends. Take a look.
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Penne with Tuna “Puttanesca”
Penne shares the award for being one of the most popular pasta shapes in the world with spaghetti. In Italian, “penne” is the plural of the word “penna,”which means “quill.” But let’s switch to the deliciously edible variety of penne: Penne pasta!
The recipe that Chef Rosario is featuring this month is his own interpretation of two traditional pasta specialties: the celebrated Pasta alla Puttanesca and the lesser-known pasta with tuna. Puttanesca is the quintessential Neapolitan recipe featuring spaghetti with the seductive flavors of ripe tomatoes, garlic, chili peppers, capers and olives, and anchovies. Here, spaghetti is switched out for penne and tuna in olive oil is used instead of anchovies. Did it work? Try it and let us know!
How to Make Ree's Pasta Puttanesca | The Pioneer Woman | Food Network
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Pasta Puttanesca
Recipe courtesy of Ree Drummond
Total: 16 min
Active: 16 min
Yield: 6 servings
Level: Easy
Ingredients
8 ounces bucatini or spaghetti
2 cloves garlic
4 anchovy fillets
1/2 heaping cup kalamata olives, pitted
4-ounce piece good Parmesan
2 tablespoons olive oil
1/2 red onion, sliced
1 1/2 cups grape tomatoes, halved
3/4 cup chicken broth or white wine
Salt and freshly ground black pepper
12 basil leaves
Directions
Cook the pasta until al dente according to the package directions.
Mash (in this order) the garlic, anchovies and olives using a mortar and pestle, or just chop them finely together. Set aside.
Using a fork, crumble the Parmesan.
Heat the olive oil in a skillet over medium-high heat. Add the red onions and cook until slightly caramelized. Add the tomatoes and cook for a couple of minutes. Pour in the broth or wine and cook for another 2 minutes, then pour in the garlic/anchovy/olive mixture. Stir and continue cooking until the sauce is nice and reduced and wonderful, several minutes. Add salt and pepper to taste.
Drain the pasta and add it to the skillet. Add the crumbled Parmesan and toss to coat the pasta in the sauce. Tear the basil leaves and sprinkle over the top. Serve right out of the skillet.
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How to Make Ree's Pasta Puttanesca | The Pioneer Woman | Food Network
Penne Puttanesca
Penne is the perfect pasta for this sauce. The small tubes capture pungent, flavorful bits of olives, capers and anchovies, while the tender pieces of tomato cling to the ribbed exteriors.
The recipe:
The wine:
The spices:
Spaghetti Puttanesca w/ A Special Taste Tester! - Authentic Italian Pasta Recipe
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Spaghetti alla Puttanesca Recipe - by Laura Vitale - Laura in the Kitchen Episode 76
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Twitter: @Lauraskitchen