Best 3 Quinoa Puttanesca Recipes
Indulge in the delectable flavors of Quinoa Puttanesca, a plant-based twist on the classic Italian pasta dish. This culinary delight combines the goodness of quinoa with a medley of briny capers, tangy olives, and succulent tomatoes, all harmonized in a vibrant tomato sauce. Embark on a culinary journey as we unveil two tantalizing variations of this dish: the traditional Quinoa Puttanesca and the White Bean and Arugula Quinoa Puttanesca. Each recipe offers a unique symphony of flavors, ensuring an unforgettable dining experience.
The traditional Quinoa Puttanesca embodies the essence of this beloved dish with its vibrant red sauce, a harmonious blend of capers, olives, and tomatoes, all complemented by the subtle nutty flavor of quinoa. Dive into the depths of this culinary masterpiece and experience the perfect balance of tangy, savory, and umami flavors.
The White Bean and Arugula Quinoa Puttanesca introduces a refreshing twist to the classic recipe. With the addition of creamy white beans and peppery arugula, this dish takes on a lighter and more vibrant character. The white beans lend a velvety texture, while the arugula adds a touch of peppery zest, creating a delightful interplay of flavors that will tantalize your taste buds.
Whether you're a seasoned foodie seeking a new culinary adventure or a home cook looking for a flavorful and healthy meal, the Quinoa Puttanesca recipes presented in this article are sure to satisfy your cravings. So, gather your ingredients, prepare your taste buds, and let's embark on a journey of culinary exploration!
QUINOA PUTTANESCA
From the Post Punk Kitchen blog. This recipe is all Isa- just want to share the delicious joy. I love this and so did my husband, but he thought it was too salty so next time I'll wash off the capers and olives or even reduce the amount of capers. Yum, yum, yum! I left out the olive oil and used spray instead.
Provided by VegSocialWorker
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat a sauce pot over medium heat. Add the oil and garlic and stir for about a minute, being careful not to burn the garlic. Add herbs, spices and wine; cook for about a minute.
- Add olives, capers and tomatoes. Cook for about 15 minutes. You can serve either by scooping quinoa into individual bowls and pouring the sauce over it, or just mix everything into a bowl together and reserve a little sauce to pour over my serving.
- To cook quinoa:.
- Mix one cup dry quinoa with 2 cups water, bring to a boil then lower heat and cook uncovered for about 15 minutes, stirring occasionally, until grain is tender and water has been absorbed.
BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)
Garlic, anchovies, capers and tuna come together in this briny, tomato-less take on the classic pasta puttanesca. The sauce is prepared while the pasta cooks, so you can get dinner on the table in no time. If you want to go the extra mile, roughly chopped green pitted olives would be a nice addition, as would topping the dish with toasted panko bread crumbs tossed with lemon zest. Go ahead, drink that glass of falanghina while you're cooking.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
- While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
- Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
- Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 10 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams
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 a large skillet or Dutch oven to ensure that there is enough space for the quinoa and all of the other ingredients.
- Rinse the quinoa thoroughly before cooking to remove any saponins, which can give quinoa a bitter taste.
- Toast the quinoa in a dry skillet over medium heat for a few minutes before cooking. This will help to enhance its flavor.
- Use a flavorful liquid, such as vegetable broth or white wine, to cook the quinoa. This will help to add depth of flavor to the dish.
- Add the vegetables and capers to the skillet with the quinoa during the last few minutes of cooking. This will help to ensure that they are tender but not overcooked.
- Stir in the olives, tomatoes, and herbs just before serving. This will help to brighten the flavors of the dish.
Conclusion:
Quinoa puttanesca is a quick, easy, and flavorful dish that is perfect for a weeknight meal. It is packed with vegetables and protein, and it is also a good source of fiber. The combination of flavors in this dish is sure to please everyone at the table. So next time you are looking for a healthy and delicious meal, give quinoa puttanesca a try. You won't be disappointed!
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