Puttanesca Recipe Giada

Campanelle with Fresh Puttanesca Recipe Giada De Laurentiis

WEBJun 27, 2019 · Drain well reserving 1/2 cup of the pasta water. Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Season the …

1. Bring a large pot of water to boil. Salt it heavily. Add the pasta and cook for 2 minutes less than directed by the package, about 5 minutes. Drain well reserving 1/2 cup of the pasta water.
2. Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Season the salmon evenly with 1/4 teaspoon salt and add to the hot skillet. Cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often, until they begin to soften, about 3 minutes. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, parsley and oregano. Stir to combine. Add the cooked pasta to the sauce and sprinkle the bare pasta with the Parmesan. Toss well to coat. Add 1/4 cup of the reserved pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired.

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Giada's Campanelle with Fresh Puttanesca Sauce TODAY

WEBApr 25, 2019 · 1. Bring a large pot of water to boil. Salt it heavily. Add the pasta to the water and cook for 2 minutes less than directed, about 5 minutes. Drain well reserving 1/2 cup …

1. 1. Bring a large pot of water to boil. Salt it heavily. Add the pasta to the water and cook for 2 minutes less than directed, about 5 minutes. Drain well reserving 1/2 cup of pasta water.
2. 2. Meanwhile, heat a large skillet over medium high heat. Add 2 tablespoons of olive oil to the pan. Season the salmon evenly with 1/4 teaspoon salt and add to the hot pan. Cook, undisturbed for 2-3 minutes or until golden brown on the first side. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and season with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often for another 3 minutes or until beginning to soften. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, oregano and parsley. Stir to combine.
3. 3. Add the pasta to the sauce and sprinkle the bare pasta with the Parmigiano. Toss well to coat. Add 1/4 cup of pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired.

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