Best 2 Conchiglie Puttanesca Based On Sopranos Family Cookbook Recipes
Indulge in the savory and vibrant flavors of Conchiglie Puttanesca, a classic Italian pasta dish that tantalizes the taste buds with its bold and aromatic ingredients. Originating from the Campania region of Italy, this delectable dish features tender conchiglie pasta shells generously coated in a rich and flavorful sauce made from ripe tomatoes, briny olives, zesty capers, and anchovies that add a delightful umami depth. Garlic and red pepper flakes bring a touch of heat and spice, while fresh parsley adds a refreshing herbal note. Our collection of Conchiglie Puttanesca recipes offers variations to suit every palate, from traditional preparations to modern interpretations that incorporate unique ingredients and cooking techniques. Explore the authentic flavors of Italy with our carefully curated selection of recipes, each one promising an unforgettable culinary experience.
Here are our top 2 tried and tested recipes!
CONCHIGLIE PUTTANESCA (BASED ON SOPRANOS' FAMILY COOKBOOK)
I love this because it's a simple, rustic dish that's so quick and easy to prepare. I made this for my son's European Cuisine Day at school, and I had kids coming back for 4ths and everyone clamoring for the recipe! Of course, I didn't feel the need to tell the students about the anchovies. Ha ha!! It also did not dry out in my Crock-Pot set on Warm for 2 hours, but please note that I put the sauce and pasta in it after they had cooled. This is a family favorite for us, and we hope it becomes one for your family as well. Manga!
Provided by Heather3271
Categories Pasta Shells
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 6 quarts of water to boiling. Add salt to water, if desired.
- In the meantime, in a large pot, heat olive oil over medium heat. Add garlic and saute until golden, being very careful not to overcook it.
- Add tomatoes, oregano, basil, thyme, and salt (if desired). Simmer for 15 minutes or until sauce thickens somewhat.
- Once water is boiling, add conchiglie and cook until "al dente" or according to package directions, draining well (See Notes).
- Add olives, capers, and anchovies to sauce. Simmer for 2 minutes. Remove from heat and stir in red pepper flakes.
- If serving immediately, add drained conchiglie to sauce, toss until pasta is well coated, and serve.
- NOTES: I omitted the added salt because the olives, anchovies, and rinsed capers made it plenty salty! For a spicier flavor, either increase red pepper flakes or add to sauce with olives, capers, and anchovies as cooking longer will increase the heat.
- If you want to serve the puttanesca later, allow it to cool. Rinse and drain the pasta well. Then, add the puttanesca and pasta to the Crock-Pot. Mine stayed moist and warm for the 2 hours I warmed it.
CONCHIGLIE WITH SHRIMP, ROASTED TOMATOES, AND PIMENTON
Pimenton, a Spanish paprika, adds an unexpected hint of earthy, smoky flavor to shrimp and roasted tomatoes lightly coated in a cream sauce. If you can't find conchiglie, try any other shell-shaped pasta or ear-shaped orecchiette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Gently toss tomatoes with thyme and 1 tablespoon oil. Transfer to a rimmed baking sheet. Roast for 15 minutes. Add zucchini and garlic; toss to combine. Roast until tomatoes are just broken down and zucchini is cooked through, 10 to 12 minutes.
- Bring a large pot of salted water to a boil. Cook conchiglie until al dente. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, season shrimp with salt. Heat remaining tablespoon oil in a large skillet over high heat until hot but not smoking. Cook shrimp, stirring occasionally, until just opaque, about 3 minutes. Add cream, pimenton, red-pepper flakes, and roasted-tomato mixture. Bring to a simmer. Toss in pasta and reserved cooking liquid.
Tips:
- Fresh ingredients: Use fresh, high-quality ingredients whenever possible. This will greatly enhance the flavor of your dish.
- Don't overcrowd the pan: When cooking the pasta, don't overcrowd the pan. This will prevent the pasta from cooking evenly and becoming mushy.
- Cook the pasta al dente: Cook the pasta until it is al dente, or slightly firm to the bite. This will prevent it from becoming overcooked and mushy.
- Use a good quality olive oil: Use a good quality extra virgin olive oil for the best flavor. Cheaper olive oils can be bitter and harsh.
- Don't be afraid to adjust the recipe: Feel free to adjust the recipe to suit your own taste. For example, you can add more or less garlic, chili peppers, or capers.
Conclusion:
Conchiglie Puttanesca is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover pasta and vegetables, and it can be easily adapted to suit your own taste. Whether you are a fan of the Sopranos or not, this recipe is sure to please. So next time you are looking for a quick and easy weeknight meal, give Conchiglie Puttanesca a try. You won't be disappointed!
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