Best 4 Red Pepper Penne With Cherry Tomato Puttanesca Recipes
Indulge in a symphony of flavors with our exquisite Red Pepper Penne with Cherry Tomato Puttanesca, a culinary masterpiece that tantalizes the taste buds. This delectable dish features succulent red peppers, bursting with a vibrant sweetness, and plump cherry tomatoes, adding a burst of juicy tanginess. Perfectly paired with tender penne pasta, this dish is a delightful dance of flavors.
Complementing this vibrant main course is a medley of equally enticing recipes. Embark on a culinary journey with our enticing recipes, ranging from the classic Spaghetti Carbonara, featuring silky smooth sauce and crispy pancetta, to the hearty and flavorful Sausage and Peppers Pasta, bursting with Italian spices and succulent sausage. Explore the vibrant flavors of our Mediterranean Orzo Salad, showcasing a refreshing blend of fresh vegetables, tangy feta cheese, and a zesty lemon-oregano dressing. And for a sweet ending, indulge in our delectable Chocolate Lava Cakes, molten chocolate centers encased in rich chocolate sponge, served with a scoop of creamy vanilla ice cream.
PENNE PUTTANESCA
Looking for an easy puttanesca? This Penne Puttanesca from Delish.com is killer.
Categories penne puttanesca puttanesca easy puttanesca puttanesca pasta easy pasta recipes penne recipes fresh tomato sauce puttanesca no anchovies
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot of salted boiling water, cook penne according to package directions until al dente.
- In a large skillet over low heat, heat oil. Add garlic and cook, stirring, until fragrant, 1 minute. Add tomato paste and stir until coated, then add tomatoes and simmer until saucy, 10 to 12 minutes.
- Add parsley, olives, capers, red pepper flakes and anchovies (if using) and stir until combined. Let simmer 5 minutes.
- Toss in penne and stir until completely coated. Serve with Parmesan.
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.
PANTRY PUTTANESCA
Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time.
Provided by Julie Filips
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 21m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 53.3 g, Cholesterol 2.5 mg, Fat 24 g, Fiber 4.6 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 944.5 mg, Sugar 6.6 g
PENNE WITH ROASTED CHERRY TOMATOES
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish "cucina casalinga," roughly translated as "housewives' cooking." From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients - cherry tomatoes, olive oil, pecorino romano and penne pasta - but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 5 grams
Tips:
- Use ripe, flavorful tomatoes: This will give your puttanesca sauce a rich, sweet flavor. You can use fresh, canned, or even sun-dried tomatoes.
- Don't be afraid to add some heat: Red pepper flakes or chili peppers can add a nice kick to your sauce. Just be careful not to overdo it, or you'll overwhelm the other flavors.
- Use a good quality olive oil: This will help to bring out the flavors of the other ingredients in your sauce. You can also use a flavored olive oil, such as garlic or basil olive oil, to add even more flavor.
- Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. This will help it to hold its shape and not become mushy in the sauce.
- Serve immediately: Puttanesca sauce is best served immediately after it's made. This will allow the flavors to meld together and create a delicious, cohesive dish.
Conclusion:
Red pepper penne with cherry tomato puttanesca is a delicious, easy-to-make pasta dish that's perfect for a weeknight meal. The sauce is made with a variety of flavorful ingredients, including red peppers, cherry tomatoes, olives, and capers. It's tossed with penne pasta and topped with Parmesan cheese. This dish is sure to please everyone at the table.
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