**Tortellini Puttanesca: A Symphony of Flavors and Simplicity**
Indulge in the delightful flavors of Italy with our carefully curated collection of Tortellini Puttanesca recipes. This classic dish combines the richness of tortellini with the vibrant flavors of a savory tomato sauce, creating a culinary masterpiece that tantalizes the taste buds. Explore our diverse selection of recipes, each offering a unique twist on this beloved dish. From traditional preparations to creative variations, discover the perfect Tortellini Puttanesca recipe to suit your culinary preferences.
**Recipes featured in this article:**
1. **Classic Tortellini Puttanesca:** Experience the authentic flavors of this timeless dish. This recipe showcases the perfect balance of tangy tomatoes, salty capers, briny olives, and aromatic herbs.
2. **Tortellini Puttanesca with Roasted Vegetables:** Elevate your Tortellini Puttanesca with the addition of roasted vegetables. This variation incorporates colorful bell peppers, zucchini, and mushrooms, adding a delightful crunch and extra layer of flavor.
3. **Seafood Tortellini Puttanesca:** Take your taste buds on a coastal adventure with this seafood-inspired Tortellini Puttanesca. Shrimp, mussels, and calamari are nestled in a rich tomato sauce, creating a seafood extravaganza that is sure to impress.
4. **Vegetarian Tortellini Puttanesca:** This meatless version of Tortellini Puttanesca is a delightful option for vegetarians and vegans. It features a medley of roasted vegetables, creamy white beans, and a flavorful tomato sauce, delivering a satisfying and wholesome meal.
5. **Tortellini Puttanesca with Pesto:** Add a vibrant twist to your Tortellini Puttanesca with the addition of pesto. This variation incorporates a combination of fresh basil, pine nuts, and olive oil, creating a luscious green sauce that complements the tangy tomato sauce perfectly.
6. **Tortellini Puttanesca with Sausage:** For a hearty and flavorful twist, try our Tortellini Puttanesca with Sausage. This recipe combines the richness of Italian sausage with the classic flavors of the dish, resulting in a satisfying and savory meal.
7. **Tortellini Puttanesca Soup:** Warm up with a comforting bowl of Tortellini Puttanesca Soup. This variation transforms the classic dish into a flavorful broth, featuring tender tortellini, vegetables, and a rich tomato-based soup.
8. **Tortellini Puttanesca Bake:** Enjoy a cheesy and bubbly Tortellini Puttanesca Bake. This recipe combines the flavors of tortellini, tomato sauce, and a creamy cheese sauce, creating a delightful casserole that is perfect for a family dinner or a special occasion.
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.
PASTA PUTTANESCA
This pasta puttanesca recipe is great for a big gathering. It works well as a starter dish or as a main dish for a smaller group. One peeled, diced carrot may be used in place of the sugar for a milder, sweeter and healthier substitute.-Kathryn White, Pinehurst, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. , Meanwhile, heat Dutch oven oven medium-high heat. Add oil; cook and stir carrot and anchovy fillets until carrot is tender. Stir in olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute longer. Stir in the diced tomatoes, tomato paste and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes., Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 283 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 5g fiber), Protein 10g protein.
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
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
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
SPAGHETTI ALLA PUTTANESCA
Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.
Provided by Martha Holmes
Categories Fish Olive Pasta Tomato Quick & Easy High Fiber Capers Simmer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.
Tips:
- To make the tortellini puttanesca more flavorful, use high-quality ingredients. Look for ripe, flavorful tomatoes and briny, flavorful olives. - If you don't have anchovies, you can substitute 1 teaspoon of anchovy paste. - If you like a spicy sauce, add a pinch of red pepper flakes or a few drops of Tabasco sauce. - Be sure to cook the tortellini according to the package directions. Overcooked tortellini will be mushy and unpleasant. - Serve the tortellini puttanesca immediately, garnished with fresh parsley or basil.Conclusion:
Tortellini puttanesca is a delicious, easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover ingredients. With its robust flavors and simple preparation, this dish is sure to become a family favorite.
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