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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
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
Green Haus Winter Vol 3 - Orzo Puttanesca - introducing Andy & Phil!
Introducing Phil to the mix! Learning the ropes of the vegan inspiration behind Green Haus, Andy takes him through the steps of preparing (while minimal!) & plating each dish from our final Winter experience of Green Haus. If Phil can do it... anyone can do it.
ENJOY!
In collaboration with David & the team at Clive Christian:
Traditional Homemade Tomato Sauce made by Pasquale Sciarappa
Today I would like to share with you my homemade tomato sauce for 2019. Another year, another set of tomato sauce jars for the next few years. This is what I call Italian style meal prep!
Written recipe:
Purchase a tomato press: (affiliate link)
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Italian Beer Mussels Recipe and Spaghetti Alla Puttanesca
In this virtual cooking class I'll teach you how to make Italian beer mussels and spaghetti alla puttanesca. Puttanesca sauce has a fun story behind it that we talk about. Don't be intimidated by mussels. Mussels are very easy to cook and make for a cheap appetizer too!
You can follow along with this recipe at home using the class guide,
The class guide has an equipment list, both recipes from this class and the recipe also functions as a shopping list with check boxes. I hope you find this helpful.
Checkout upcoming live virtual classes hosted online at New classes every month!
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Easily skip to a recipe step in Video Chapters
00:00 Opening
00:10 Step 1: Thinly slice the shallot.
01:27 Step 2: Quarter the Kalamata olives.
02:25 Step 3: Mince the capers.
03:00 Step 4: Mince the garlic.
05:33 Step 5: Sweat the shallots and garlic on medium heat.
08:13 Step 6: Add tomato paste and anchovies.
10:00 Add Whole canned tomatoes.
11:50 Step 7: Add olives, capers.
13:32 Step 8: Season and simmer the sauce on low for 30 minutes.
13:50 How and where to buy good mussels.
15:04 Step 9: Pasta Water.
16:05 Step 10: How to clean and debeard mussels.
18:53 Step 11: Preheat the oven to 375°F for toasting the bread.
19:02 Step 12: Thickly slice the baguette.
19:59 Step 13: Toss the sliced bread in olive oil.
20:16 Step 14: Lay out the bread on a sheet tray with a wire rack.
20:55 Step 15: Bake the bread for 10 minutes.
21:05 Step 16: Cook the spaghetti according to the package directions.
21:40 Step 17: Clean and thinly slice the leek.
23:04 Step 18: Sweat the leeks and garlic in a pot on medium heat.
24:04 Step 19: Add mussels and beer. Cover tightly and simmer.
26:09 Step 20: Cook until all the mussels have opened up.
26:15 Step 21: Serve the mussels with crusty bread.
26:51 Step 22: Drain the pasta and serve with the sauce.
27:40 Step 23: Tasting our delicious food, enjoy!
My Favorite Winter Dinner Recipe to Keep Me Warm!
Find out more about the pasta queen at
The Pasta Queen is an entertaining yet insightful view into Italian food, culture, and lifestyle.
Its main mission and goal is to promote the true essence and beauty of Italy all over the world
With over 5 million followers across all social media platforms, Nadia Caterina Munno IS The Pasta Queen.
Born and raised in Rome, of Neapolitan origins, spent most of her childhood learning the craft of mastering the kitchen and traditional Italian values thanks to generations of women that worked in the world of pasta for centuries.
Just like Nonna Caterina, after which Nadia is named who started the first pasta factory in the late 1800s.
Spaghetti ???? Puttanesca mit Kapern, Oliven und getrockneten Tomaten
#spaghetti gehen immer????, dieses Mal #vegetarisch und natürlich #mediterran????
Zutaten:
- Basilikumpaste
- milde Chiliflocken
- Hartkäse, geraspelt
- Gewürze
- Knoblauchzehe
- Kapern
- Spaghetti
- stückige Tomaten
- Zitrone ( wer mag )
- geschwärzte Oliven
- getrocknete Tomaten
Ein Gericht von #hellofreshde und mit dem #thermomixtm6 und Kochtopf zubereitet.
Einfach und sehr lecker ????.
#unbezahltewerbung
Danke fürs Anschauen, liken, teilen, kommentieren und abonnieren!