BEST CANNED WHOLE PEELED TOMATOES RECIPES
PASTA PUTTANESCA RECIPE - NYT COOKING
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.
Provided by Mark Bittman
Total Time 30 minutes
Yield 3 to 6 servings
Number Of Ingredients 11
Steps:
- Bring pot of water to boil and salt it. Warm 2 tablespoons 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. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and 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 tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
Nutrition Facts : @context http//schema.org, Calories 384, UnsaturatedFatContent 7 grams, CarbohydrateContent 63 grams, FatContent 9 grams, FiberContent 5 grams, ProteinContent 12 grams, SaturatedFatContent 1 gram, SodiumContent 539 milligrams, SugarContent 6 grams
HOW TO MAKE RESTAURANT SALSA IN A BLENDER | KITCHN | KITCHN
Steps:
- Combine all the ingredients in a blender or food processor. Place all the ingredients in a blender or food processor. Stir with a spatula to mix the ingredients together and be sure they blend evenly. (If your blender is very powerful, you might not need to stir.)
- Pulse until the salsa is as chunky or smooth as you like it. Pulse in 1-second pulses, scraping down the sides as needed or stirring the salsa with a spatula if there are large pieces not making it to the blade at the bottom, until it is as chunky or smooth as desired.
- Taste and adjust the seasonings. Taste and stir in more lime juice or salt with a spatula as needed. (Further blending will purée the salsa further, so it's best to stir by hand.)
- Refrigerate for at least 30 minutes, or up to 1 week. Transfer to a serving bowl and refrigerate at least 30 minutes to let the flavors combine and mellow, or refrigerate it for up to 1 week.
Nutrition Facts : SaturatedFatContent 0.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 17.7 g, SugarContent 11.2 g, ServingSize Serves 2, ProteinContent 3.7 g, FatContent 1.1 g, Calories 79 cal, SodiumContent 696.7 mg, FiberContent 8.2 g, CholesterolContent 0 mg
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