Best 3 Pasta With No Cook Puttanesca Sauce Recipes
Indulge in the delectable flavors of Pasta with No-Cook Puttanesca Sauce, a quick and easy dish that tantalizes your taste buds. Originating from the vibrant streets of Naples, Italy, this classic pasta dish is known for its simple yet bold flavors. With a vibrant sauce made from fresh tomatoes, tangy capers, briny olives, zesty anchovies, and aromatic garlic, this recipe promises an explosion of flavors in every bite. Featuring four variations—a classic version, a vegetarian option, a spicy rendition, and a creamy twist—this article caters to diverse dietary preferences and culinary adventures. For those with dietary restrictions, the vegetarian variation offers a delightful alternative, while the spicy version adds a fiery kick to the traditional recipe. If creamy sauces are your preference, the creamy puttanesca is sure to satisfy your cravings. Dive into the world of flavors with Pasta with No-Cook Puttanesca Sauce and experience a culinary journey like no other.
Check out the recipes below so you can choose the best recipe for yourself!
PASTA WITH NO-COOK PUTTANESCA SAUCE
Ripe, juicy tomatoes are tossed with green olives, capers, and garlic, then finished with Pecorino Romano cheese in this fresh take on the classic Italian pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a large bowl, combine tomatoes, oil, olives, capers, and garlic. Season generously with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
- Add pasta to bowl with tomatoes; add reserved pasta water and cheese. Toss well to combine, creating a silky sauce. Remove garlic; serve with more cheese and pepper and a drizzle of oil.
LINGUINE WITH NO-COOK PUTTANESCA SAUCE
a spicy puttanesca without turning on the stove.... different from the original but well worth the try
Provided by stephanie
Categories Spicy
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil water and cook linguine.
- Meanwhile, in a large bowl, stir tomatoes with all the other ingredients except basil Drain linguine.
- Add linguine and basil to tomato mixture.
- Toss well.
- Enjoy.
Nutrition Facts : Calories 105.9, Fat 7.3, SaturatedFat 1, Sodium 492.8, Carbohydrate 9.8, Fiber 2.6, Sugar 6.6, Protein 2.2
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
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your pasta. Look for ripe tomatoes, briny olives, and good-quality anchovies.
- Don't overcook the pasta: Al dente pasta is the goal. Cook it according to the package directions, or until it is just tender to the bite.
- Make the sauce ahead of time: The sauce can be made up to 3 days in advance and stored in the refrigerator. This makes it a great meal prep option.
- Serve with a sprinkle of cheese: Parmesan or Pecorino Romano cheese adds a nice salty, nutty flavor to the pasta.
- Garnish with fresh herbs: Fresh basil, oregano, or parsley adds a pop of color and flavor to the dish.
Conclusion:
This pasta with no-cook puttanesca sauce is a quick, easy, and delicious meal that is perfect for busy weeknights. With its bright, briny, and flavorful sauce, it is sure to become a new favorite. So next time you're looking for a simple and satisfying pasta dish, give this recipe a try.
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