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How To make Winter Greens Puttanesca
2 Roasted bell peppers
1 c Pitted imported olives
6 c Tender fresh spinach or
-arugula, washed with tough -stems removed 1 lg Garlic clove, finely minced
Greshly ground black pepper, -to taste 1 cn Anchovies, drained (2 oz)
1/3 c Extra-virgin olive oil
8 oz Rigatoni or other wide-tube
-pasta Coarsely grated Parmesan -cheese, for garnish (opt) When buying cheese for grating, get the best quality - Parmigiano Reggiano. A wedge will keep for a long time in your refrigerator if it's very well wrapped in plastic. As it may be expensive, consider that you've made a worthwhile investment. 1. Cut roasted peppers lengthwise into 1/4" strips.
2. Coarsely chop the olives.
3. Place the spinach or arugula in a large bowl. Sprinkle with minced
garlic and season generously with black pepper. Add the pepper strips and chopped olives. Toss everything together well. 4. Cut anchovies in half crosswise and add to spinach mixture. Toss
the mixture with olive oil. 5. Before serving, bring a large pot of salted water to a boil and
cook the pasta until AL DENTE. Drain pasta and rinse under warm water to remove excess starch; toss with the spinach mixture. Serve immediately, sprinkled with coarsely grated Parmesan cheese, if desired. Per serving: 330 calories, 17 grams fat, 7 milligrams cholesterol.
How To make Winter Greens Puttanesca's Videos
Pasta Puttanesca with Vegan Anchovies
Learn to make this slightly spicy pasta dish that is full of umami. We will create vegan anchovies to put this plate over the top in looking like the classic Italian plate inspired by tales of lust and romance. Hear all about it on Tuesday!
Recipe link:
Italian Beer Mussels Recipe and Spaghetti Alla Puttanesca
In this virtual cooking class I'll teach you how to make Italian beer mussels and spaghetti alla puttanesca. Puttanesca sauce has a fun story behind it that we talk about. Don't be intimidated by mussels. Mussels are very easy to cook and make for a cheap appetizer too!
You can follow along with this recipe at home using the class guide,
The class guide has an equipment list, both recipes from this class and the recipe also functions as a shopping list with check boxes. I hope you find this helpful.
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00:00 Opening
00:10 Step 1: Thinly slice the shallot.
01:27 Step 2: Quarter the Kalamata olives.
02:25 Step 3: Mince the capers.
03:00 Step 4: Mince the garlic.
05:33 Step 5: Sweat the shallots and garlic on medium heat.
08:13 Step 6: Add tomato paste and anchovies.
10:00 Add Whole canned tomatoes.
11:50 Step 7: Add olives, capers.
13:32 Step 8: Season and simmer the sauce on low for 30 minutes.
13:50 How and where to buy good mussels.
15:04 Step 9: Pasta Water.
16:05 Step 10: How to clean and debeard mussels.
18:53 Step 11: Preheat the oven to 375°F for toasting the bread.
19:02 Step 12: Thickly slice the baguette.
19:59 Step 13: Toss the sliced bread in olive oil.
20:16 Step 14: Lay out the bread on a sheet tray with a wire rack.
20:55 Step 15: Bake the bread for 10 minutes.
21:05 Step 16: Cook the spaghetti according to the package directions.
21:40 Step 17: Clean and thinly slice the leek.
23:04 Step 18: Sweat the leeks and garlic in a pot on medium heat.
24:04 Step 19: Add mussels and beer. Cover tightly and simmer.
26:09 Step 20: Cook until all the mussels have opened up.
26:15 Step 21: Serve the mussels with crusty bread.
26:51 Step 22: Drain the pasta and serve with the sauce.
27:40 Step 23: Tasting our delicious food, enjoy!
Recipe: Reuben Riffel's Easy Pilchards Puttanesca Style (FATTIS&MONIS)
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Healthy Pasta With Tuna & Veg | Bart’s Fish Tales
Food Tube's fish expert, Bart Van Olphen from is back with his take on a Pasta Putanesca recipe. Loaded with fresh veggies and using store cupboard ingredients, this is a healthy, easy and quick mid week meal. Using a tin of pole and line caught tuna to keep things affordable and sustainable without compromising on the quality or flavour.
Do you cook with tinned fish? We'd love to hear your thoughts in the comments box below.
For the perfect start to 2016 check out all the great videos we have for a Happier Healthier You:
10 Healthy Meals :
10 Healthy Drinks :
10 Healthy Snacks :
10 Healthy Ingredients :
Plus loads more recipes, ideas and inspiration right here:
Spaghetti Alla Putanesca recipe:
For more tasty fish recipes check out Bart's channel:
Love cooking with tinned fish? Check out Bart's book for more delicious recipes:
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How to Make Puttanesca Sauce
This is my recipe for delicious Puttanesca Sauce. Enjoy! - Hedy
Link to my cookbook Mangia, It's Good For You!:
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Recipe: How to Make
Puttanesca Sauce
1/2 lb. of linguine
4 tablespoons of olive oil
3 cloves or more of garlic minced
¼ cup Fresh parsley chopped
4 to 6 anchovies chopped
Tablespoon of fresh oregano chopped
2 tablespoons of capers chopped
1 teaspoon of red pepper flakes (or more if you like)
Tomatoes either fresh cherry tomatoes or canned plum tomatoes – optional. I sometimes don’t use tomatoes, but if I do I don’t like a lot. I only use a cup of canned tomatoes or 2 cups of fresh cherry tomatoes cut up.
Salt to taste – be careful not to put too much as the anchovies have salt.
Bring a pot of water to boil and salt it. Warm the oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally until garlic is lightly golden.
Drain tomatoes and crush with fork or hands if using canned. If using cherry tomatoes add to skillet, with some salt. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and the mixture becomes saucy about 10 minutes. Stir in olives, capers, and red pepper flakes, and continue
to simmer.
Cook pasta, stirring occasionally until it is al dente. Drain quickly and toss with sauce. Add a little pasta water if needed. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
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Cod Fish in Puttanesca Sauce by Pasquale Sciarappa
Pasquale Sciarappa from OrsaraRecipes shows you how to make Cod Fish in Puttanesca Sauce. Filmed live on June 18th 2020.
Cod Fish in Puttanesca Sauce recipe: