Spaghetti alla Puttanesca - pasta with tomato olive sauce
Don't need to open the fridge for this classic Italian pasta. Everything's in your pantry! (Though some fresh herbs is a nice finish :) )
PRINT RECIPE:
How to Make PASTA alla PUTTANESCA Like an Italian
To make Pasta alla Puttanesca, no grocery trip is required, as it doesn't involve a long list of ingredients or complicated instructions. A quick, easy, and budget-friendly pasta dinner delicious enough to charm everyone around the table.
What sets Pasta alla Puttanesca apart is its ability to transform basic pantry staples into a dish bursting with character. The marriage of these ingredients creates a symphony of flavors that coat each strand of pasta, making it a favorite for those seeking a dish that's both comforting and bold in taste.
???? Follow this link to read and print the written recipe:
#puttanesca #pasta #vincenzosplate
===============================================
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
Join this channel to get access to perks:
????Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt):
????Share it with your FOODIE friends on FACEBOOK
????Check out my website to get more recipes
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
???? To purchase my t-shirts and more follow this link:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pasta alla Puttanesca
0:36 Ingredients for Pasta alla Puttanesca
1:29 How to Get the Ingredients Ready
2:17 How to Make the Sauce
6:44 How to Cook Pasta
7:26 Combine Pasta with the Puttanesca Sauce
9:16 How to Serve Pasta alla Puttanesca
9:37 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate
==========================================================
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Penne Puttanesca from the Pantry | Doug Cooking
Penne Pasta in a Puttanesca Improvised Sauce! An easy way to use the popular penne pasta shape with pantry ingredients for a quick dinner recipe. Chunky olives and briny capers give this distinct sauce its body, while a unique use of fish sauce adds a savory depth of anchovy. Vegetarian and pescatarian friendly, bold, spicy, and deeply delicious. Enjoy!
16 ounces Penne pasta
3 tablespoons Olive oil
3-4 Garlic cloves, thinly sliced
1 tablespoon Tomato paste
1-2 cups Mixed green and black pitted olives, roughly chopped (such as Kalamata & Castelvetrano)
1/4 cup Capers, drained
1 teaspoon Fish sauce (or 3 to 4 anchovy fillets)
10-12 ounces Marinara sauce (or canned diced tomatoes)
1/2 teaspoon Red pepper flakes
Kosher salt
Boil the penne pasta in 3 quarts of salted water until two minutes under al dente directions.
Meanwhile, in a large sauté pan, add oil and garlic. Bring pan to medium heat, and cook until garlic begins to lightly browned on the edges. Add tomato paste, olives, capers, and fish sauce. Cook for 2 to 3 minutes then add marinara sauce and red pepper flakes.
Using a large slotted spoon or spider-style skimmer, transfer penne pasta directly from cooking water to the sauce. Cook the penne puttanesca 2-3 minutes more, until everything is well heated through and pasta is cooked to desired consistency. Add some additional pasta water, 1 tablespoon at a time, if sauce becomes too thick. Serve immediately with grated Parmesan cheese. Enjoy!
Chapters:
0:00 - Intro
0:45 - Building the puttanesca sauce
4:45 - Adding the penne pasta
5:50 - Serving and tasting the penne puttanesca
6:40 - Outtakes outro
#penne #pennepasta #puttanesca #pasta #dougcooking
-----SOCIAL-----
Instagram: @dougcooking
website: dougcooking.com
----My TECH ----
Rode Wireless Go II Mic:
Softbox Light Kit:
Tripod with iPhone Mount:
Spaghetti Puttanesca | Everyday Food with Sarah Carey
During the dinner rush I've been known to get a pot of pasta boiling, then start poking through my pantry to see what I have that will turn that pasta into a meal. More often than not, I end up with some version of this spaghetti puttanesca. That's probably because it includes so many of my favorite mouthwatering ingredients -- capers, garlic, and canned tomatoes. Do you have those on hand, too? Well, then, dinner is almost ready!
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Recipe Ingredients:
6 anchovies in oil, rinsed (optional)
1 to 2 tablespoons capers
1/2 cup chopped pitted Kalamata olives
1 pound spaghetti
Coarse salt and ground pepper
1 tablespoon olive oil
3 to 4 garlic cloves, sliced
1/4 to 1/2 teaspoon crushed red pepper
2 small cans (14.5 ounces each) diced tomatoes in juice, or 1 can (28 ounces) whole tomatoes in juice
Get the Full Recipe:
Nutrition Info:
Per serv: 365 cal; 6.8 g fat; 11 g protein; 64.6 g carb; 3 g fiber
More Pasta Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Spaghetti Puttanesca | Everyday Food with Sarah Carey
What did you think of today's video? Let me know!
How to Make Spaghetti alla Puttanesca | Rachael Ray
Watch Rach make a classic quick and easy pasta sauce from Naples that cooks in the time it takes to boil the noodles.
How to Make Pasta Puttanesca
Spaghetti Puttanesca is a perfect weeknight dish - if you don't mind the garlic breath. It's made from inexpensive pantry staples and packs a powerful punch of flavor. Best of all, it's ready in just about 15 minutes start to finish.
Puttanesca literally translates to in the style of prostitutes, supposedly because the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta were how Neapolitan prostitutes would lead customers to their doors. This is one of those stories that seem, in the words of Douglas Adams, apocryphal or at least wildly inaccurate. That said, it's a fitting title—puttanesca packs an aromatic punch and then some.
WHY IT WORKS:
- Using a low volume of water for the pasta increases the water's starchiness, which will help to bind the sauce.
- Finishing the pasta in the sauce coats each noodle with flavor.
NOTES:
I don't recommend using a Microplane, grater, or garlic press in this application, as the garlic will end up burning before it can really flavor the oil. Check out our guide on how to chop capers and olives for detailed instructions.
INGREDIENTS:
1/2 pound (225g) dried spaghetti
Kosher salt
6 tablespoons (90ml) extra-virgin olive oil, divided
4 medium cloves garlic, thinly sliced or finely chopped by hand (see note above)
4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped anchovy)
Large pinch red pepper flakes
1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note above)
1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note above)
1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14 ounce can)
Small handful minced fresh parsley leaves
1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving
Freshly ground black pepper
1 (5-ounce; 140g) can oil-packed tuna (optional)
DIRECTIONS
1. Place spaghetti in a large skillet, sauté pan, or saucepan and cover with water. Add a small pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent pasta from sticking.
2. Meanwhile, in a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.
3. Add tomatoes, stir to combine, and bring to a bare simmer. Continue to simmer until pasta is cooked to just under al dente (about 1 minute less than the package recommends).
4. Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.
5. Add a few tablespoons of pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Stir in remaining olive oil, parsley, and cheese.
6. Season with salt and pepper. (Be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients.) If using, stir in canned tuna and break it up with a fork. Serve immediately with more grated cheese at the table.
Music: Bensounds.com