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How To make Winter Greens Puttanesca
2 Roasted bell peppers
1 c Pitted imported olives
6 c Tender fresh spinach or
-arugula, washed with tough -stems removed 1 lg Garlic clove, finely minced
Greshly ground black pepper, -to taste 1 cn Anchovies, drained (2 oz)
1/3 c Extra-virgin olive oil
8 oz Rigatoni or other wide-tube
-pasta Coarsely grated Parmesan -cheese, for garnish (opt) When buying cheese for grating, get the best quality - Parmigiano Reggiano. A wedge will keep for a long time in your refrigerator if it's very well wrapped in plastic. As it may be expensive, consider that you've made a worthwhile investment. 1. Cut roasted peppers lengthwise into 1/4" strips.
2. Coarsely chop the olives.
3. Place the spinach or arugula in a large bowl. Sprinkle with minced
garlic and season generously with black pepper. Add the pepper strips and chopped olives. Toss everything together well. 4. Cut anchovies in half crosswise and add to spinach mixture. Toss
the mixture with olive oil. 5. Before serving, bring a large pot of salted water to a boil and
cook the pasta until AL DENTE. Drain pasta and rinse under warm water to remove excess starch; toss with the spinach mixture. Serve immediately, sprinkled with coarsely grated Parmesan cheese, if desired. Per serving: 330 calories, 17 grams fat, 7 milligrams cholesterol.
How To make Winter Greens Puttanesca's Videos
How to Make Puttanesca Sauce
This is my recipe for delicious Puttanesca Sauce. Enjoy! - Hedy
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Recipe: How to Make
Puttanesca Sauce
1/2 lb. of linguine
4 tablespoons of olive oil
3 cloves or more of garlic minced
¼ cup Fresh parsley chopped
4 to 6 anchovies chopped
Tablespoon of fresh oregano chopped
2 tablespoons of capers chopped
1 teaspoon of red pepper flakes (or more if you like)
Tomatoes either fresh cherry tomatoes or canned plum tomatoes – optional. I sometimes don’t use tomatoes, but if I do I don’t like a lot. I only use a cup of canned tomatoes or 2 cups of fresh cherry tomatoes cut up.
Salt to taste – be careful not to put too much as the anchovies have salt.
Bring a pot of water to boil and salt it. Warm the oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally until garlic is lightly golden.
Drain tomatoes and crush with fork or hands if using canned. If using cherry tomatoes add to skillet, with some salt. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and the mixture becomes saucy about 10 minutes. Stir in olives, capers, and red pepper flakes, and continue
to simmer.
Cook pasta, stirring occasionally until it is al dente. Drain quickly and toss with sauce. Add a little pasta water if needed. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
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Mediterranean Olive Oil Pasta | The Mediterranean Dish
All-star Mediterranean olive oil pasta. A light garlic-olive oil sauce with parsley, garlic, and grape tomatoes coats the spaghetti! And we add more Mediterranean favorites like feta, artichokes and more. You can print the recipe here:
Pasta All'amatricana | Gennaro Contaldo | Italian Special
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Pasta All'amatricana is a very classic Italian pasta dish that goes back years and years. It's one of those pasta dishes, much like carbonara, that is so beautifully simple, but delivers no matter what mood you’re in, or what time of year it is. This is an absolute must have in the repertoire - give it a go, you won't look back!
Gennaro in Italy
Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.
Rather than cut these videos right down, we have left them a little longer and kept them relaxed. We think watching Gennaro in Italy is a glorious thing, and Gennaro does such a great job at being both inspiring and entertaining. So sit back and enjoy these as they roll out – we would love to know what you think.
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PASTA SALAD with tomatoes and mozzarella, you have to try this recipe
Chef Dev At Home - Pasta Puttanesca | Full Recipe
Chef Dev At Home - Pasta Puttanesca
Warm up with a bowl of this hot and spicy pasta! My Just Soup and Just Sauce with Mema Foods International are now available across Canada in all Sobeys and sister store locations!
Ingredients:
3 anchovies
1/3 cup sundried tomatoes and pitted black olives
1/3 cup green olives, pitted
1 tbsp capers
2 tbsp garlic, minced
1 580ml jar Just Sauce Hot & Spicy
1/2 tsp olive oil
1/2 tsp salt
4 cups penne
Garnish
2 tbsp parsley, roughly chopped
My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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