Italian Puttanesca Sauce With Tilapia Food

PASTA PUTTANESCA

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.

PANTRY PUTTANESCA

Steps:

• Fill a large pot with water. Bring to a rolling boil over high heat.
• As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
• Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
• Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
• Stir the olives and capers into the sauce; add pasta and toss to combine.
• Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

SPAGHETTI ALLA PUTTANESCA

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.

SPAGHETTI ALLA PUTTANESCA

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.

ITALIAN SAUSAGE PUTTANESCA

Steps:

• Cook pasta according to package directions.
• Drain well.
• Meanwhile, remove casings from sasage and saute with onion, pepper and garlic over medium-high heat, stirring and crumbling sausage until sausage is done and vegetables softened (about 7 or 8 minutes).
• Remove from heat and drain off fat.
• Add tomatoes, olives, tomato paste, capers and anchovy paste to pan and bring to a boil. (I like to give the tomatoes a couple of pulses in the food processor to break them up a little).
• Reduce heat and simmer for 5 minutes.
• Remove from heat.
• Add pasta and stir to combine.
• Spray 8-inch square casserole dish with non-stick spray.
• Spoon mixture into casserole and sprinkle evenly with Parmesan cheese.
• Bake at 400°F for about 15 minutes until cheese melts and begins to brown.

PUTTANESCA I

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.