Best 3 Rigatoni Puttanesca Recipes
Embark on a culinary journey to the heart of Italy with Rigatoni Puttanesca, a classic pasta dish that bursts with bold flavors. Originating from Naples, this tantalizing dish is a harmonious blend of savory, spicy, and tangy ingredients. Rigatoni, a large, tube-shaped pasta, serves as the perfect vessel for the rich and flavorful sauce. Dive into a symphony of tastes featuring briny capers, plump olives, tangy tomatoes, and the subtle heat of chili peppers. This delectable dish is a testament to the simplicity and elegance of Italian cuisine, where a few carefully selected ingredients come together to create a masterpiece.
In this article, we present three enticing variations of Rigatoni Puttanesca, each offering a unique twist on this beloved recipe. The Classic Rigatoni Puttanesca stays true to the traditional flavors of the dish, with a vibrant tomato sauce enhanced by capers, olives, anchovies, and a touch of chili peppers.
For those seeking a vegetarian delight, the Vegetarian Rigatoni Puttanesca offers a flavorful alternative. Roasted eggplant and zucchini take center stage, providing a hearty and savory base for the sauce. The briny capers and olives add a delightful tang, while the chili peppers bring a subtle warmth.
Finally, the One-Pot Rigatoni Puttanesca is a culinary masterpiece that combines convenience and flavor. This innovative recipe cooks the pasta and sauce together in one pot, resulting in a seamless and flavorful dish. The simplicity of this method allows the ingredients to meld together, creating a harmonious symphony of tastes.
Whether you're a seasoned cook or a novice in the kitchen, these Rigatoni Puttanesca recipes will guide you through the process of creating this delectable dish. Immerse yourself in the vibrant flavors of Italy and savor the culinary delight that is Rigatoni Puttanesca.
RIGATONI ALLA PUTTANESCA E ARRABBIATA
A combination of Puttanesca and Arrabbiata sauces, plus a few added ingredients, this dish makes a great main course. It's also fun to experiment with this recipe. I used rigatoni, but any pasta would work well.
Provided by Kelly
Categories World Cuisine Recipes European Italian
Time 43m
Yield 2
Number Of Ingredients 12
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente, about 13 minutes. Drain, and place pasta into a large bowl.
- Place olive oil in another skillet, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, red pepper flakes, tomatoes, artichokes, olives, and capers. Cook and stir until heated through, about 5 minutes. Season to taste with salt and pepper.
- Add bacon-vegetable mixture to pasta, and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese, and garnish with parsley. Serve immediately.
Nutrition Facts : Calories 533.7 calories, Carbohydrate 67.8 g, Cholesterol 40.1 mg, Fat 20.7 g, Fiber 6.6 g, Protein 22.2 g, SaturatedFat 7.4 g, Sodium 1260.8 mg, Sugar 8.6 g
RIGATONI PUTTANESCA
Make and share this Rigatoni Puttanesca recipe from Food.com.
Provided by texasjj
Categories European
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of olive oil in a heavy saucepan.
- Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
- Crush tomatoes slightly; add to the saucepan along with their liquid.
- Stir in tomato paste; cook for 5 minutes over medium heat.
- Coarsely chop the anchovies and add to the saucepan along with their oil.
- Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
- Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
- While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
- Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
- Drain pasta and serve topped with puttanesca sauce.
- Pass the Parmesan.
RIGATONI PUTTANESCA
Steps:
- Heat 2 tablespoons of olive oil in a heavy saucepan. Add onion and garlic cook over low heat for 10 to 15 minutes or until wilted. Crush tomatoes slightly add to the saucepan along with their liquid. Stir in tomato paste cook 5 minutes over medium heat. Coarsely chop the anchovies and add to the saucepan along with the oil. Stir in olives, capers basil oregano red pepper flakes and blck pepper. Stir gently and simmer over medium heat for 30 minutes, stirring occasionally. While sauce simmers bring a large pot of water to a boil with remaining tabelspoon of oil. Add pasta and cook until just tender. Drain pasta ans serve topped with puttanesca sauce. Pass the parmesan around.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
- Add the anchovies and capers early in the cooking process. This will allow them to release their flavor into the sauce.
- Use a good quality olive oil. It will add a delicious flavor to the sauce.
- Season the sauce to taste. You may need to add more salt, pepper, or red pepper flakes.
Conclusion:
Rigatoni puttanesca is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. It is packed with flavor from the anchovies, capers, and olives. The sauce is also very versatile and can be made with different types of pasta, vegetables, and proteins. So next time you're looking for a quick and easy meal, give rigatoni puttanesca a try. You won't be disappointed!
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