Food Network Puttanesca Pasta Recipe

Pasta Puttanesca Recipe Ellie Krieger Food Network

WEBDec 16, 2014 · Watch how to make this recipe. Bring a large pot of water to a boil, add pasta and cook according to the directions on the package. …

1. Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
2. While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
3. When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

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Pasta Puttanesca Recipe Rachael Ray Food Network

WEBMay 20, 2015 · Deselect All. 2 tablespoons (2 turns around the pan) extra-virgin olive oil. 4 to 6 cloves garlic, chopped. 1 tin flat anchovy fillets, …

1. 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.
2. Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with Bitter Greens Salad.
3. 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.

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Puttanesca with Angel Hair Pasta Recipe Food Network

WEBFeb 8, 2017 · Directions. Bring a pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Drain, toss with …

1. Bring a pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Drain, toss with some oil and keep warm.
2. Drain the tomatoes into a large bowl and reserve the juice. Roughly crush the tomatoes with your hands.
3. Heat 2 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic, anchovies and chile flakes and cook, stirring occasionally, until the garlic is lightly golden, about 3 minutes. Add the crushed tomatoes and a generous pinch each of salt and pepper. Increase the heat to medium-high and bring to a simmer. Cook, stirring occasionally, until the tomatoes are soft and begin to lose their shape, 5 to 7 minutes. Stir in the olives, capers and reserved tomato juice. Continue to simmer until the sauce has thickened slightly and the flavors have blended, about 10 minutes more.
4. Add the cooked pasta to the skillet along with the parsley and remaining 1 tablespoon oil and toss well. Season with salt and pepper and serve with Parmesan.

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