Best 7 Simple Puttanesca Sauce Recipes
## 1. Puttanesca Sauce
Originated from Southern Italy, Puttanesca is a savory and flavorful pasta sauce featuring a combination of easily accessible ingredients. This delectable sauce boasts a symphony of flavors, blending the salty and briny notes of capers and olives with the umami richness of anchovies, tomatoes, and garlic. It is typically served over spaghetti or similar pasta, but can also be enjoyed with other dishes such as fish, chicken, or vegetables.
The preparation of Puttanesca sauce is relatively simple and quick, making it a popular choice for home cooks. It is typically made with canned tomatoes, which makes it convenient and accessible all year round. The addition of capers and olives provides a distinct tanginess and brininess, while the anchovies impart a subtle savory depth. Garlic and chili flakes add a touch of spiciness and warmth, creating a well-balanced and harmonious flavor profile.
## 2. Puttanesca Sauce Pasta
This classic pasta dish showcases the vibrant flavors of Puttanesca sauce. The combination of tomatoes, capers, olives, anchovies, garlic, and chili flakes creates a savory and flavorful sauce that pairs perfectly with spaghetti or other long pasta. The addition of fresh basil adds a refreshing touch, and the sprinkling of Parmesan cheese provides a salty and nutty richness.
## 3. Puttanesca Sauce with Chicken
A delightful variation that combines the flavors of Puttanesca sauce with juicy and tender chicken. This dish features succulent chicken breasts or thighs coated in a flavorful marinade, then seared and simmered in the aromatic Puttanesca sauce. The result is a savory and satisfying meal that can be served over pasta, rice, or roasted vegetables.
## 4. Puttanesca Sauce with Fish
This seafood-inspired dish highlights the delicate flavors of fish in a vibrant Puttanesca sauce. Mild white fish fillets or steaks, such as cod, tilapia, or flounder, are seared or baked, then served atop a bed of Puttanesca sauce. The combination of briny capers and olives, tangy tomatoes, and savory anchovies complements the mild fish, creating a harmonious and flavorful meal.
## 5. Puttanesca Sauce with Vegetables
A vegetarian delight that showcases the versatility of Puttanesca sauce. This dish features a medley of colorful vegetables, such as bell peppers, zucchini, mushrooms, and broccoli, sautéed until tender. The vegetables are then tossed in the flavorful Puttanesca sauce, creating a hearty and satisfying meal that is packed with nutrients and flavor.
PUTTANESCA I
Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.
Provided by Pooche
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g
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
PUTTANESCA SAUCE
Provided by Food Network
Time 1h30m
Yield about 4 cups of sauce
Number Of Ingredients 12
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.
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.
SPAGHETTI PUTTANESCA
Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family
Provided by Esther Clark
Categories Dinner, Pasta, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
- Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
- Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.
Nutrition Facts : Calories 495 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium
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
SIMPLE PUTTANESCA SAUCE
This vegan recipe is the simplest Puttanesca Sauce I've found. From Dom DeLuise, who attributes it to Caterina Valente. Good with vermicelli.
Provided by Chocolatl
Categories Vegetable
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and saute garlic until softened and golden brown.
- Add tomatoes and simmer for 10 minutes.
- Add remaining ingredients and simmer, uncovered, for 20 minutes, stirring occasionally, or until sauce has thickened.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your puttanesca sauce taste its best. Use ripe tomatoes, briny olives, and capers, and good-quality anchovies and olive oil.
- Don't be afraid to adjust the recipe to your taste: If you like your sauce spicier, add more chili flakes. If you prefer a more briny flavor, add more olives and capers. And if you want a richer sauce, add more anchovies or a splash of white wine.
- Let the sauce simmer: Simmering the sauce for a while allows the flavors to meld and develop. Aim for a gentle simmer, and don't let the sauce boil.
- Serve the sauce with your favorite pasta: Puttanesca sauce is traditionally served with spaghetti or penne, but it can also be used with other types of pasta, such as linguine or fettuccine.
- Garnish the sauce with fresh herbs: Fresh basil or parsley adds a pop of color and flavor to the sauce. You can also add a sprinkle of grated Parmesan cheese.
Conclusion:
Puttanesca sauce is a delicious, versatile sauce that can be made with a few simple ingredients. It's perfect for a quick and easy weeknight meal, and it can also be dressed up for a special occasion. So next time you're looking for a flavorful and satisfying pasta sauce, give puttanesca a try. You won't be disappointed!
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