Best 3 Pilchard Puttanesca Recipes
**Pilchard Puttanesca: A Dish With Origins In Italy And A Taste For Everyone**
A dish of Italian origin that is widely appreciated for its unique flavors and textures is Pilchard Puttanesca (also known as Puttanesca di Sgombro). It's a pasta dish that combines the distinctive taste of cured black olives, sweet capers, juicy tomatoes, and aromatic garlic, all simmered together in a flavorsome tomato sauce. This delicious dish also features succulent and tender pilchards, adding a delightful seafood element. In addition to the main Pilchard Puttanesca recipe, this article presents two variations: one featuring the zesty flavors of lemon and the other using a spicy Calabrian chili paste, both offering unique culinary experiences.
PILCHARD PUTTANESCA
Raid the storecupboard and knock up this tomato-based Italian pasta supper in twenty minutes.
Provided by Katy Greenwood
Categories Main course
Time 20m
Number Of Ingredients 9
Steps:
- Cook the pasta following pack instructions. Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3-4 mins to soften. Stir in the tomato purée and cook for 1 min, then add the pilchards with their sauce. Cook, breaking up the fish with a wooden spoon, then add the olives and continue to cook for a few more mins.
- Drain the pasta and add to the pan with 2-3 tbsp of the cooking water. Toss everything together well, then divide between plates and serve, scattered with Parmesan.
Nutrition Facts : Calories 510 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 2 milligram of sodium
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.
PUTTANESCA I
Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.
Provided by Pooche
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g
Tips:
- Use fresh, high-quality ingredients for the best flavor. Pilchards that are oily and firm are ideal.
- Don't be afraid to adjust the amount of chili flakes to your taste. If you like it spicy, add more; if you prefer it milder, use less.
- If you don't have anchovies, you can use 1 tablespoon of fish sauce instead.
- Serve the puttanesca sauce over pasta, rice, or polenta. It can also be used as a topping for pizza or bruschetta.
- To make the dish more vegetarian-friendly, you can omit the pilchards and add more vegetables, such as zucchini, eggplant, or bell peppers.
Conclusion:
The pilchard puttanesca recipe is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It is also a great way to use up leftover pilchards. The sauce is packed with flavor and the pilchards are cooked to perfection. Serve it over pasta, rice, or polenta for a satisfying and delicious meal.
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