Best 4 Puttanesca Or Kalamata Kwik Sauce Recipes

**Discover the Delights of Puttanesca and Kalamata Kwik Sauce Recipes: A Culinary Journey of Flavor and Simplicity**

Embark on a culinary adventure with two exquisite sauces that capture the essence of Italian and Greek cuisine. Puttanesca sauce, originating from the vibrant streets of Naples, Italy, is a tantalizing blend of sweet tomatoes, briny olives, tangy capers, and aromatic herbs. Its vibrant red hue and robust flavor make it a perfect accompaniment to pasta, seafood, and vegetables.

Kalamata Kwik sauce, on the other hand, hails from the sun-kissed shores of Greece. This versatile sauce combines the rich, fruity taste of Kalamata olives, the bright acidity of lemon, and the herbal freshness of oregano. Its deep purple color and velvety texture make it a delightful topping for pasta, chicken, and grilled meats.

Within this article, you will find a collection of carefully curated recipes that showcase the versatility and deliciousness of Puttanesca and Kalamata Kwik sauces. Whether you're a seasoned chef or a home cook looking for easy and flavorful meals, these recipes offer a range of options to suit every palate.

Prepare to tantalize your taste buds as we delve into the world of Puttanesca and Kalamata Kwik sauces, uncovering their culinary secrets and inspiring you to create unforgettable dishes that will transport you to the heart of Italy and Greece.

Here are our top 4 tried and tested recipes!

PASTA PUTTANESCA

Pasta Puttanesca image

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

Ingredients

Salt to taste
3 tablespoons olive oil
3 or more cloves garlic, lightly smashed and peeled
3 or more anchovy fillets
1 28-ounce can whole plum tomatoes
Freshly ground black pepper to taste
1/2 cup pitted black olives, preferably oil-cured
2 tablespoons capers
Crushed red pepper flakes to taste
1 pound linguine or other long pasta
Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

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

PUTTANESCA OR KALAMATA KWIK SAUCE

Puttanesca or Kalamata Kwik Sauce image

This is a great quick pasta sauce, full of flavor. Ladle onto short pasta with a generous spoonful of Pecorino Romano cheese. This is not intended to be a sauce that you smother the pasta in. If the fresh tomatoes aren't garden fresh and full of flavor I would consider omitting them from the recipe.

Provided by Allrecipes Member

Categories Tomato Pasta Sauce

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup olive oil
5 cloves garlic, chopped
¼ onion, chopped
1 teaspoon crushed red pepper
6 sun-dried tomatoes, softened and chopped
1 tablespoon capers
1 pinch dried oregano
2 ripe tomatoes, diced
12 kalamata olives, pitted and quartered

Steps:

In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.

Nutrition Facts : Calories 182 calories, Carbohydrate 7.8 g, Fat 16.8 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 2.3 g, Sodium 463.2 mg, Sugar 3.1 g

PUTTANESCA OR KALAMATA KWIK SAUCE

Puttanesca or Kalamata Kwik Sauce image

This is a great quick pasta sauce, full of flavor. Ladle onto short pasta with a generous spoonful of Pecorino Romano cheese. This is not intended to be a sauce that you smother the pasta in. If the fresh tomatoes aren't garden fresh and full of flavor I would consider omitting them from the recipe.

Provided by Giuseppe Morabito

Categories Tomato Pasta Sauce

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup olive oil
5 cloves garlic, chopped
¼ onion, chopped
1 teaspoon crushed red pepper
6 sun-dried tomatoes, softened and chopped
1 tablespoon capers
1 pinch dried oregano
2 ripe tomatoes, diced
12 kalamata olives, pitted and quartered

Steps:

In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.

Nutrition Facts : Calories 182 calories, Carbohydrate 7.8 g, Fat 16.8 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 2.3 g, Sodium 463.2 mg, Sugar 3.1 g

PUTTANESCA OR KALAMATA KWIK SAUCE

Puttanesca or Kalamata Kwik Sauce image

This is a great quick pasta sauce, full of flavor. Ladle onto short pasta with a generous spoonful of Pecorino Romano cheese. This is not intended to be a sauce that you smother the pasta in. If the fresh tomatoes aren't garden fresh and full of flavor I would consider omitting them from the recipe.

Provided by Giuseppe Morabito

Categories Tomato Pasta Sauce

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup olive oil
5 cloves garlic, chopped
¼ onion, chopped
1 teaspoon crushed red pepper
6 sun-dried tomatoes, softened and chopped
1 tablespoon capers
1 pinch dried oregano
2 ripe tomatoes, diced
12 kalamata olives, pitted and quartered

Steps:

In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.

Nutrition Facts : Calories 182 calories, Carbohydrate 7.8 g, Fat 16.8 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 2.3 g, Sodium 463.2 mg, Sugar 3.1 g

Tips:

Use high-quality ingredients. Fresh, ripe tomatoes, flavorful olives, and briny capers will make a big difference in the taste of your sauce.
Don't be afraid to experiment. There are many ways to make puttanesca sauce. Add some red pepper flakes for a bit of heat, or stir in some chopped basil or oregano for a touch of freshness.
Make a big batch and freeze it. Puttanesca sauce is a great make-ahead meal. Simply let it cool completely, then transfer it to an airtight container and freeze for up to 3 months.
Serve it with your favorite pasta. Puttanesca sauce is a classic pairing with spaghetti, but it can also be served with other types of pasta, such as penne, rigatoni, or linguine.

Conclusion:

Puttanesca sauce is a delicious and versatile sauce that can be enjoyed by people of all ages. It's easy to make, and it can be tailored to your own taste preferences. Whether you're a fan of spicy food or you prefer a more mild flavor, there's a puttanesca sauce recipe out there for you. So next time you're looking for a quick and easy meal, give puttanesca sauce a try. You won't be disappointed!