How To make Penne Puttanesca
16 oz Penne pasta (or ziti or
-mostaccioli) 1/4 c Parmesan; grated
MARINARA BASE:
4 md Garlic cloves; peeled &
-coarsely chopped 1 lg Basil leaf, fresh; coarsely
-chopped 1/2 ts Salt
1/2 ts Pepper, black
1/4 c ;Water, cold
16 oz Tomato, canned crushed
PUTTANESCA SAUCE:
1/2 c Olive oil
8 Flat anchovy fillets, rinsed
-& drained 3 md Garlic clove; peeled &
-minced 2 tb Parsley; finely chopped
1 tb Red pepper; crushed
1/4 c Capers; rinsed, drained
24 Kalamata olive, pitted
To prepare the marinara base: Combine the garlic and basil in a food processor or blender and chop finely. Add the salt, black pepper and water; process 30 seconds. Stir into the tomatoes and set aside. To prepare the puttanesca sauce: Heat the olive oil in a large saute pan. Add the anchovies and cook, mashing with the back of a spoon, until disintegrated. Add the garlic, parsley and crushed red pepper flakes. Cook 1 minute. Add the capers and olives; cook seconds. Stir in the marinara base and simmer 5 minutes. Keep warm. Cook the pasta in lots of boiling water according to package directions. Drain and put back into the hot pan. Add the sauce and Parmesan. Stir well and transfer to a heated bowl for serving. Note: The original recipe called for 2 Tbsp salt and 3 Tbsp crushed red pepper flakes. Times testers felt that the reduced amounts were adequate. [Moderator's Note: Maybe for the salt....] Obmodification: I plan to reduce the olive oil to 1/4 cup next time, which is probably more than adequate and cuts down a bit on the fat. This is from the new Seattle Times column, By Request, which helps readers get recipes for favorite dishes they have enjoyed at restau- rants, and to locate recipes they have heard about or lost. As a puttanesca connoisseur, I've found that Salvatore Ristorante Italiano in Seattle makes the *best* puttanesca I've had at any restaurant in the area. The following has been shared by the owner, Salvatore Anania. Hope you enjoy it as much as I. From: Sandra Vigil, vigil@esca.com
How To make Penne Puttanesca's Videos
Gino D'Acampo's Linguine Puttanesca | This Morning
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It’s Gino's all-time favourite pasta dish and he's sharing the recipe with all of us! It's a Monday night store cupboard saviour - linguine puttanesca.
Get the recipe here:
Broadcast on 30/01/2017
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Goma At Home: Pasta Puttanesca Ala Goma
For this Sunday’s episode, I will prepare a pasta dish bursting with so much flavor and it’s very easy to prepare. It’s called Pasta Puttanesca.
Doña Elena actually has a range of products for this recipe.
Recreate your own version of this Puttanesca using the following:
Doña Elena Extra Virgin Olive Oil
Doña Elena Flat Fillets of Anchovies
Doña Elena Capers in Vinegar
Doña Elena Whole Peeled Tomatoes
Doña Elena Pitted Black Olives
Doña Elena Pitted Green Olives
Doña Elena Al Dente Spaghetti Pasta
Garlic
Chili
Salt
Ground Pepper
#makeitdoñaelena #makeitoliveoil #gomaathome
How To Make Penne Puttanesca | Delish
Get ready for your new go-to dinner!
DIRECTIONS
1. In a large pot of salted boiling water, cook penne according to package directions until al dente.
2. In a large skillet over low heat, heat oil. Add garlic and cook, stirring, until fragrant, 1 minute. Add tomato paste and stir until coated, then add tomatoes and simmer until saucy, 10 to 12 minutes.
3. Add parsley, olives, capers, crushed red pepper flakes, and anchovies (if using) and stir until combined. Let simmer 5 minutes.
4. Toss in penne and stir until completely coated. Serve with Parmesan.
INGREDIENTS
12 oz. penne
2 tsp. extra-virgin olive oil
6 cloves garlic, minced
2 tbsp. tomato paste
5 c. chopped roma or plum tomatoes
1/3 c. chopped fresh parsley
1/2 c. halved kalamata olives
1/4 c. capers, rinsed
pinch of crushed red pepper flakes
1 tbsp. chopped anchovies (optional)
Grated Parmesan, for serving
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Spaghetti alla Puttanesca - Chef Pasquale
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Today I will show you how to make my version of Spaghetti alla Puttanesca. I do not include capers in this recipe, but feel free to add them.
What you'll need:
Canned Plum Tomatos
Anchovies
Black Olives
Olive Oil
Parsley
Onions and Garlic
Hot Peppers
Capers (Optional)
Italian Penne Puttanesca Recipe - Vegan Vegetarian
Italian Penne Puttanesca Recipe - Vegan Vegetarian
Pasta with Tomato, Olives and Capers
Servings 2
Ingredients:
250g Pasta (Penne)
1 can chopped Tomatoes (400g)
1/4 cup black Olives
2 tsp Capers
3 Cloves Garlic sliced
a handful Parsley
1/4 tsp Salt
1/4 tsp black pepper
2 tbsp Olive Oil
LA PUTTANESCA ????️????️ #chefmaxmariola
La ricetta de La Puttanesca nella versione più goduriosa di sempre! Una ricetta perfetta e spaziale! Ne vuoi un'altra versione? Ecco la video ricetta completa ➡️
⭐ VUOI VEDERE ALTRE VIDEORICETTE? ISCRIVITI AL CANALE ➡️
Oggi ho deciso di raccogliere la sfida e riproporvi una delle mie ricette di pasta preferite. Oggi ti mostro come fare una Pasta alla Puttanesca ricca e saporita, semplice e veloce ma tanto buona.
#puttanesca #pasta #ricetta
La pasta alla puttanesca è un caposaldo della tradizione gastronomica italiana, un primo piatto con pomodori olive e capperi. Nella mia versione di oggi non ci sono i capperi, che voi potreste tranquillamente aggiungere.
Io ho preferito dargli un tocco di gusto in più utilizzando le alici sott'olio. Perché? Perché la ricetta della Pasta alla Puttanesca è contesa tra Campania e Lazio. In Campania utilizzano i capperi, nel Lazio utilizziamo le acciughe. Quindi ecco a voi un mix di entrambe.
Nella sua semplicità di realizzazione gli Spaghetti alla puttaniera sono un piatto cremoso, avvolgente e saporito; semplicemente da leccarsi i baffi!
Vuoi preparare a casa la ricetta della Puttanesca? Guarda il video perché ti racconto come fare! ????
Cerchi altre varianti della ricetta tradizionale della Puttanesca? Eccone 2 spettacolari:
Buona visione e buon appetito da Chef Max Mariola!
▶️
▶️
???? PREPARAZIONE:
00:00 RICETTA PUTTANESCA
00:01 INGREDIENTI
00:07 PREPARAZIONE DEL SUGO
00:26 COTTURA DELLA PASTA
00:47 IMPIATTAMENTO
00:54 ASSAGGIO
RICORDA DI ISCRIVERTI AL CANALE! ➡️
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