Spaghetti Alla Puttanesca Recipes

Steps:

• Drain tomatoes and reserve liquid.
• Sauté onion in olive oil until browned, add garlic and red pepper flakes and continue to sauté for a couple of minutes more.
• Do not over brown the garlic.
• Add tomatoes and ½ cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.
• Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.
• If the sauce becomes too dry add more tomato juice a little at time.
• During the last 5 minutes of cooking time add basil and parsley, finish cooking.
• Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.
• Read package directions for spaghetti to determine cooking time.
• Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.
• Drain the pasta well.
• Add pasta to sauce pot, combine and cook for another minute or two.
• Move spaghetti to service plates.
• Sprinkle with grated Romano or Parmesan.

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.

Steps:

• Over high heat bring a large pot of heavily salted water to the boil to cook the spaghetti.
• Rinse the anchovies (if used) and capers in cold water to remove saltiness.
• Put oil in a large sauce pan over medium heat. When the oil heats up, add the garlic, pepper flakes, and anchovies and sauté, stirring constantly (about 4 minutes). Do not allow the garlic to brown!
• When the oil becomes fragrant add the capers, and olives and continue sautéing for a few minutes, stirring often. Lower the heat to low and keep the sauce warm.
• Cook spaghetti in boiling water until al dente, drain reserving about ½ cup of the cooking water to "loosen" the sauce if seems too "tight".
• Add the chopped tomatoes and most of the basil (reserve a little to dress) to the sauce, stirring or tossing to combine and heat the tomatoes through (the idea is not to cook the tomatoes but only to heat them through).
• Add the cooked and drained spaghetti to the pan and toss to coat with the sauce and correct seasoning. Divide among the serving plates, dress each with chiffonade basil and serve accompanied by grated Parmesan or Romano cheese and crusty French or Italian bread.

Steps:

• Boil water for pasta. Cook spaghetti for 4 minutes until al dente while making the sauce.
• The sauce for this recipe is to be cooked quickly over a high flame. First, put olive oil in a pan and brown the garlic. After the garlic has browned, add olives, salt, pepper, oregano, parsley and chicken broth. Stir spaghetti while sauce simmers. Once spaghetti has cooked, drain, return to the pot and stir in some sauce. Put spaghetti on a plate and top with the rest of the sauce. Garnish with fresh basil.

Steps:

• Bring a large pot of water to a boil.
• Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
• Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
• In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
• Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
• In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
• Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.

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.

Steps:

• Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.