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
Pasta Puttanesca: A fantastic weeknight Italian pasta dish!
Pasta Puttanesca is not only the one Italian pasta dish I cooked the most, but it is definitely also one of my favorites. Puttanesca pasta sauce has a powerful aroma with salty notes from anchovies, capers, and olives so as a sweet base from quality canned tomatoes.
The best thing about this recipe, however, is that it can only be made with ingredients from the larder.
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// INGREDIENTS IN THIS RECIPE
San Marzano Tomatoes:
Black Olives:
Linguine:
Anchovies:
Chili Flakes:
Parsley
Garlic Cloves
Capers
Olive Oil
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How to Cook Puttanesca Sauce
A few of you asked for it; thought I'd make a quick video showing how to make Puttanesca Sauce.
INGREDIENTS: I use San Marzano tomatoes, fresh garlic and onion, red pepper flakes, anchovies, tomato paste, a little oil, butter and lemon juice, black and kalamata olives, capers and italian sausage
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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!
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???? 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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Classic Pasta Puttanesca Recipe
Oil cured black olives add an amazing flavor to this pasta puttanesca recipe. I used long fusilli, but any substantial pasta goes well with this anchovy, caper, garlic, and olive tomato-based sauce. This classic Italian pasta recipe has the best flavor from umami rich anchovies, so unless you really dislike them, try to use at least a few for an authentic puttanesca taste. I hope you enjoy it!
20-MINUTE WEEKDAY PASTA SERIES:
TUNA PASTA WITH OIL-CURED BLACK OLIVES:
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INGREDIENTS:
▪1 pound pasta
▪1 (28) ounce can plum tomatoes
- crushed or blender pulsed
▪3 ounces tomato paste
▪6 garlic cloves - sliced
▪5 anchovy fillets
▪1/2 teaspoon chili flakes
▪1/4 cup fresh parsley - minced
▪3/4 cup oil-cured black olives - rinsed to remove salt
▪1/2 cup green olives
▪2 tablespoons capers - rinsed to remove salt
▪1/4 cup olive oil
▪1/4 extra virgin olive oil - finish
▪salt/pepper to taste
DIRECTIONS:
1. In a 1/4 cup of olive oil saute the garlic and minced anchovies over medium-low heat for 2-3 minutes or until the anchovies dissolve and the garlic turns golden. Add in the chili flakes and cook for 30 seconds more.
2. Next, add in the tomato paste and cook for 5 minutes stirring frequently.
3. Add in the plum tomatoes and bring to a simmer.
4. Add in the chopped olives and capers.
5. Taste test the sauce and adjust salt and pepper if required. Because of the saltiness of the ingredients, little extra salt will be needed.
6. Remove half the sauce from the pan. Add in a ladle of pasta water. Add in the al dente pasta and cook for 1-2 minutes to thoroughly coat pasta with the sauce. If more sauce or pasta water is needed add some back into the pan. Serve remaining sauce on the table or for bread dipping.
7. Right before serving drizzle a bit of high-quality extra virgin olive oil onto each plate. Enjoy!
SERVE WITH:
Garlic and Oil Broccoli
Sauteed Broccoli Rabe
Garlic Green Beans
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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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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