Best 5 Puttanesca Sauce With Broccoli Recipes

PUTTANESCA SAUCE WITH BROCCOLI

Steps:

• Heat oil and cook garlic.
• Add tomatoes and liquid and cook for 30 minutes.
• Just before serving, add remaining ingredients.

PUTTANESCA SAUCE

Steps:

• In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute.

PUTTANESCA CHUTNEY OVER CHICKEN WITH POTATOES AND BROCCOLI

Steps:

• Preheat oven to 425 degrees F.
• Place potatoes in a saucepan, cover with water and bring to a boil. Boil just until potatoes begin to soften, about 5 minutes. Drain well. Place potatoes on a baking sheet and drizzle with 1 tablespoon of the olive oil and season, to taste, with salt and pepper and toss well to coat. Make sure potatoes are in 1 layer and then place in the oven and roast until golden brown and tender, about 10 minutes. Alternately, toss raw potatoes with 1 tablespoon olive oil and salt and pepper, to taste, and spread on a baking sheet. Roast 30 minutes, or until golden brown and tender.
• Place a grill pan on the stove over medium-high heat. Coat chicken all over with 1 tablespoon of the olive oil, salt and black pepper. Place the chicken on the grill pan and cook about 4 to 5 minutes per side, until cooked through.
• Meanwhile, in a small saucepan, combine Puttanesca Sauce, onion, raisins, vinegar and brown sugar. Set pan over medium heat and bring to a simmer. Simmer 10 minutes, until sauce thickens and reduces.
• Place broccoli florets in a microwave-safe bowl. Add 3 tablespoons water, cover and microwave for 3 to 4 minutes, until tender.
• Serve sauce over chicken. Serve potatoes and broccoli on the side.
• Puttanesca Sauce:
• 2 teaspoons olive or vegetable oil
• 1 medium onion, chopped
• 2 tablespoons minced garlic
• 2 (28-ounce) cans crushed tomatoes
• 1 cup pitted Greek (kalamata) olives, halved
• 3 tablespoons drained capers
• 2 teaspoons anchovy paste
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup red wine, optiona)
• Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

PASTA PUTTANESCA

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.

PANTRY PUTTANESCA

Steps:

• Fill a large pot with water. Bring to a rolling boil over high heat.
• As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
• Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
• Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
• Stir the olives and capers into the sauce; add pasta and toss to combine.
• Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.