Best 4 Pappardelle Puttanesca Recipes
Pappardelle Puttanesca is a classic Italian pasta dish that combines a vibrant and savory sauce with the hearty texture of wide, flat noodles. Originating from the region of Campania and commonly prepared in Naples and Rome, this dish has gained immense popularity worldwide for its simplicity and bold flavors. The sauce, which forms the heart of Pappardelle Puttanesca, is made with a combination of tomatoes, capers, olives, anchovies, and garlic, cooked in a flavorful blend of olive oil and red pepper flakes. The tanginess of the tomatoes, the briny flavor of the capers and olives, and the salty-umami essence of the anchovies create a harmonious balance that perfectly complements the tender and chewy texture of the pappardelle pasta. This classic dish embodies the essence of Italian cuisine, where simple, fresh ingredients come together to create a satisfying and memorable meal. In this article, we will explore the authentic recipe for Pappardelle Puttanesca, along with variations and tips to enhance its flavor and presentation. Join us on this culinary journey as we delve into the depths of this iconic Italian pasta dish.
Here are our top 4 tried and tested recipes!
PASTA PUTTANESCA
This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it's spicy, fast and easy (no disrespect to the ladies).
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
- Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with Bitter Greens Salad.
- Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.
PANTRY PULL PASTA PUTTANESCA
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter and 1 tablespoon olive oil in a small skillet over medium heat. Once the butter is melted, add the breadcrumbs and toast until golden brown and crispy, 2 to 3 minutes. Set aside.
- Bring a large pot of water to a boil. Season aggressively with salt. Add the pasta and cook to al dente, 1 to 2 minutes less than the package recommends. Drain, reserving 1 cup of the pasta cooking water.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the anchovies and cook, using a wooden spoon to break them up, until the anchovies begin to dissolve into the oil, 2 to 3 minutes. Reduce the heat to low. Add the garlic and chile flakes and cook, stirring, an additional 1 to 2 minutes, taking care not to burn the garlic. Stir in the tomatoes, olives, capers, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook until thickened, 10 to 15 minutes. Increase the heat to medium-high, then add the spaghetti and 1/4 cup to 1/2 cup of the pasta water. Cook, tossing, until the pasta is coated and the sauce begins to thicken, 1 to 2 minutes. Remove from the heat and stir in the parsley. Top with the toasted breadcrumbs and serve immediately.
PASTA PUTTANESCA
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.
Provided by Mark Bittman
Categories dinner, pastas, appetizer, main course
Time 30m
Yield 3 to 6 servings
Number Of Ingredients 11
Steps:
- Bring pot of water to boil and salt it. Warm 2 tablespoons 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. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and 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 tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 9 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 6 grams
PAPPARDELLE PUTTANESCA
A fantastic variation of a simple but delicious Italian dish, my Puttanesca is a mildly spicy white wine tomato sauce with fresh garlic, mushrooms, capers, and anchovy-stuffed green olives. The anchovy-stuffed green olives are easy to find next to the rest of the canned olives at any major grocery store.
Provided by SINISTRELLA
Categories Italian Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium-high heat. Stir in mushrooms and garlic. Cook until the mushrooms have begun to brown, about 4 minutes. Increase heat to high, and pour in wine. Bring to a boil, then stir in olives, capers, caper juice, crushed tomatoes, and pepper flakes. Return to a simmer, then reduce heat to medium-low, and cook for 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and toss with sauce to serve.
Nutrition Facts : Calories 439 calories, Carbohydrate 53.9 g, Fat 16.4 g, Fiber 4.2 g, Protein 11.5 g, SaturatedFat 2.8 g, Sodium 1604.1 mg, Sugar 2.4 g
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh, ripe tomatoes and seafood, and use a good quality pasta.
- Don't be afraid to adjust the recipe to your liking. If you like more or less heat, add more or less red pepper flakes. If you want a vegetarian version, omit the seafood and add more vegetables.
- Cook the pasta al dente, which means it should be cooked but still have a slight bite to it. This will help it hold its shape and prevent it from becoming mushy.
- Don't overcook the sauce. The sauce should be cooked just long enough to heat through and allow the flavors to meld. Overcooking will make the sauce watery and bland.
- Serve the pasta immediately with a sprinkling of fresh parsley or basil. This will add a bright, fresh flavor to the dish.
Conclusion:
Pappardelle puttanesca is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. It is made with a simple sauce of tomatoes, olives, capers, anchovies, and red pepper flakes. The sauce is tossed with cooked pasta and then topped with fresh parsley or basil. This dish is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
