Pesto Puttanesca Recipes

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

Pasta Puttanesca image

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.

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
One 32-ounce can chunky style crushed tomatoes
One 14.5-ounce can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente (with a bite)
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for passing, optional
Serving suggestions: Bitter Greens Salad, recipe follows
4 cups (about 2 bundles) arugula leaves, coarsely chopped
1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped
1 head Radicchio lettuce, coarsely chopped
1 large lemon
Extra-virgin olive oil, to coat, 2 to 3 tablespoons
Coarse salt and black pepper
Oil cured black olives, for garnish, optional

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

Pasta Puttanesca image

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

Ingredients

Salt to taste
3 tablespoons olive oil
3 or more cloves garlic, lightly smashed and peeled
3 or more anchovy fillets
1 28-ounce can whole plum tomatoes
Freshly ground black pepper to taste
1/2 cup pitted black olives, preferably oil-cured
2 tablespoons capers
Crushed red pepper flakes to taste
1 pound linguine or other long pasta
Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

PESTO PUTTANESCA

Sure, pesto is a classy condiment. But our Pesto Puttanesca, with its pistachios, and a few other surprise ingredients, is practically black-tie ready.

Provided by My Food and Family

Categories Home

Time 15m

Yield Makes 5 servings, 1/4 cup each.

Number Of Ingredients 12

Pesto Puttanesca image

Steps:

Process first 5 ingredients in food processor until finely chopped, using pulsing action.
Mix remaining ingredients in liquid measuring cup. Gradually add to basil mixture through feed tube in lid, processing after each addition until well blended.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

Ingredients

1-1/2 cups tightly packed fresh basil
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup mixed nuts
5 pitted Kalamata olives
3 cloves garlic
6 Tbsp. oil-packed sun-dried tomatoes, undrained
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. tomato paste
1 Tbsp. HEINZ Red Wine Vinegar
1 Tbsp. capers
1 anchovy fillet
1/4 tsp. ground red pepper (cayenne)

PESTO PUTTANESCA CROSTINI APPETIZER

These are no ordinary crostini appetizers. These are made with fresh, homemade pesto puttanesca-and they are, quite simply, delicious!

Provided by My Food and Family

Categories Recipes

Time 25m

Yield Makes 12 servings.

Number Of Ingredients 5

Pesto Puttanesca Crostini Appetizer image

Steps:

Heat oven to 400ºF.
Place bread slices in single layer on baking sheet. Bake 10 min. or until both sides are golden brown, turning after 5 min. Cool 5 min.
Rub with garlic; spread with cream cheese spread.
Top with Pesto Puttanesca and feta.

Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

Ingredients

1 French bread baguette (12 inch), ends trimmed, cut into 24 slices
1 clove garlic
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/2 cup Pesto Puttanesca
1/3 cup ATHENOS Traditional Crumbled Feta Cheese

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

Spaghetti puttanesca image

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

Ingredients

3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
½ tsp chilli flakes (optional)
400g can chopped tomatoes
5 anchovy fillets, finely chopped
120g pitted black olives
2 tbsp capers, drained
300g dried spaghetti
½ small bunch of parsley, finely chopped

MUSSEL PESTO PUTTANESCA

A recipe is a wonderful mixer of different flavors and very quick to put together as a last minute meal.

Provided by Lt. Amy

Categories Mussels

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

Mussel Pesto Puttanesca image

Steps:

Put basil, Italian parsley, walnuts, olive oil, garlic, lemon juice and salt in food processor. Blend until basil and parsley are chopped up small to make pesto.
Cook pasta according to package directions.
Place pasta in serving dish, mix in pesto mixture.
Add all other ingredients, toss and serve.

Nutrition Facts : Calories 471.3, Fat 26.5, SaturatedFat 4.1, Cholesterol 6.3, Sodium 446.3, Carbohydrate 49, Fiber 4, Sugar 2.8, Protein 11.7

Ingredients

1/2 cup basil
1/2 cup Italian parsley
1/2 cup walnuts
1/4 cup olive oil
2 minced garlic cloves
2 tablespoons lemon juice
1/2 teaspoon salt
8 ounces angel hair pasta
2 chopped mezzetta sweet red cherry peppers
1 chopped tomato
1/8 cup sun-dried tomato packed in oil
2 tablespoons crumbled feta cheese
1/8 cup chopped olive, of your choice
1 teaspoon capers
3 2/3 ounces smoked mussels
pepper

PESTO

Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

Provided by ANDERVAL

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 6

Pesto image

Steps:

Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g

Ingredients

3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
½ cup chopped fresh parsley

More about "pesto puttanesca recipes"

PUTTANESCA SAUCE | RICARDO

Web Aug 20, 2010 1 onion, chopped 3 cloves garlic, finely chopped 1/4 cup (60 ml) olive oil 2 anchovy fillets, finely sliced (optional) 3 cups homemade …
From ricardocuisine.com
Servings 6
Total Time 20 mins
Category Appetizers

Pesto Puttanesca Recipes

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).

PASTA PUTTANESCA

PESTO PUTTANESCA

Sure, pesto is a classy condiment. But our Pesto Puttanesca, with its pistachios, and a few other surprise ingredients, is practically black-tie ready.

PESTO PUTTANESCA CROSTINI APPETIZER

These are no ordinary crostini appetizers. These are made with fresh, homemade pesto puttanesca-and they are, quite simply, delicious!

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

MUSSEL PESTO PUTTANESCA

A recipe is a wonderful mixer of different flavors and very quick to put together as a last minute meal.

PESTO

Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

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