PASTA PUTTANESCA RECIPE | ELLIE KRIEGER | FOOD NETWORK
Provided by Ellie Krieger
Categories main-dish
Total Time 17 minutes
Prep Time 5 minutes
Cook Time 12 minutes
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
- While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
- When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.
Nutrition Facts : Calories 321 calorie, FatContent 9.5 grams, SaturatedFatContent 2 grams, CholesterolContent 7 milligrams, SodiumContent 678 milligrams, CarbohydrateContent 50 grams, FiberContent 8 grams, ProteinContent 12 grams, SugarContent 6 grams
BEST PASTA PUTTANESCA RECIPE - HOW TO MAKE PASTA ... - DELISH
Don't shy away from the magic of anchovy in this Pasta Puttanesca.
Provided by Makinze Gore
Categories healthy low sugar nut-free 30-minute meals weeknight meals dinner main dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, 1 minute more. Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer, 15 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain and add sauce, tossing until coated. Sprinkle with Parmesan.
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