Traditional recipes

Puttanesca butterflies

Puttanesca butterflies

Today I thought of trying a new pasta recipe, more precisely Farfalle alla puttanesca.

  • 300 gr butterflies
  • 150 gr sliced ​​olives
  • 1 can of tomatoes in broth
  • 100 g of smoked mackerel
  • 8-9 cloves of garlic
  • 1 onion
  • 50 ml white wine
  • oregano
  • curry
  • black pepper
  • salt

Servings: 2

Preparation time: less than 30 minutes

HOW TO PREPARE RECIPE Butterflies with puttanesca:

I boiled the pasta according to the instructions on the bag.

I chopped the onion and garlic and cooked them for 5 minutes, then I added the wine and left for another 5 minutes. After the onion and garlic were prepared, I added the tomatoes in finely chopped broth, olives and spices.

I drained the pasta and placed it in the bowl. I put a few tablespoons of sauce and small pieces of smoked mackerel on top.

A super combination, worth trying too!


Spaghetti alla Puttanesca recipe

Spaghetti alla Puttanesca

  • Servings: 4
  • Preparation time: 10 mins
  • Baking time: 20 mins
  • Difficulty: Easy
  • Rating: ★★★★★

Ingredients

Directions

Rinse the capers well in cold water to desalinate them and chop them not very finely.

Wash and chop the parsley. Peel the garlic.

Remove the olive kernels by flattening them with the side of the knife blade.

Bring the pasta water to a boil with a tablespoon of coarse salt.

In a frying pan put the olive oil, the garlic cloves flattened with the side of the knife, the hot peppers, the capers and the anchovy fillets and fry them together for 5 minutes on medium to low heat.

When they have left all the flavors, add the crushed tomatoes, a powdered sugar to counterbalance the acidity and leave for 10 minutes on low heat, chewing from time to time.

Boil the spaghetti in boiling water.

One minute before the time indicated on the package for cooking the pasta, remove the garlic cloves from the sauce, add the olives and the drained pasta.

Stir vigorously for one minute on the fire, add the parsley and serve. Directly from the pan is best.

This is the Spaghetti alla Puttanesca recipe for four people.

If you are not four, stay for the next day. The idea is to remove the remaining part of the sauce before adding the pasta. It's a sauce that keeps very well in the refrigerator in an airtight container. Don't exaggerate, but two days is not a bath!


Ingredient Spaghetti alla puttanesca

  • whole wheat spaghetti
  • 1 plate full of tomatoes as big as a nail
  • 4-5 cloves of garlic
  • 1 link fresh basil
  • 1-2 chili peppers
  • 2 tablespoons capers
  • a few olives, pitted
  • olive oil
  • sea ​​salt and black pepper


Fettuccine with seafood

Ingredient: 400 g fettuccine, 600 g seafood (shrimp, mussels, shells, etc.), 4-5 cloves of garlic, 3 tablespoons of olive oil, a glass of dry white wine, fresh basil, salt, pepper.

Preparation: clean the garlic and cut into slices, then lightly brown in hot oil. Add the seafood and sauté lightly (no more than 1-2 minutes) Add the wine and simmer the sauce for 5-6 minutes. Add the cooked pasta and mix. Season with salt and pepper and serve hot, decorated with basil.


Puttanesca Easter, also called & # 8222Uau, woman. & # 8221

I was hungry last Sunday. Terribly hungry. I was tired of tomatoes with cheese and green onions (I had eaten twice before) and apple pie anyway, I made two in a row and they both disappeared in a few hours, although I was only at home. three mouths), the stevia soup was over, and I thought I was all lazy, but more hungry: let me make those pasta that I keep hearing about in the movies, a la puttanesca cica. I took a look at some recipes (I usually do this, I look at the recipe that interests me on 3-4 blogs like Jamie Oliver, Adi Hădean, Gordon Ramsay), I draw the conclusion about how it should be, I see what I have in the fridge and get to work. This time I had everything I needed in the fridge. I also gave Sofia some raw pasta and two tomatoes, so she could cook and let me turn on the stove and I started.

In 20 minutes I put on the table the best pasta I've ever made.


(sorry for the quality of the picture, I was too hungry to take out the camera, I posed with the phone)

The man devoured and said Doaaaamne, what did you put in them, woman, that they are better than the ones in that Roman restaurant in Rome. Sofia kept saying Pate (pasta) I give, Pate I give, with her mouth full of pasta she kept asking. And the three of us sniffed and set aside a portion to eat later, too bad we had guests and well, I had to ask them if they were hungry in the hope that they weren't, but look, they weren't hungry. I was lucky and donated the last portion of puttanesca. I swear I cried a little on the inside, but at least the demanding guest said they were very good, so at least my pride was bandaged a bit, if the papilla was frustrated.

I did this: I boiled the water for pasta. I had whole spaghetti, but it goes very well with linguine or tagliatele.
Meanwhile, I fried 6 anchovy fillets in olive oil.
In 2 minutes I added a small chopped onion.
In another 2 minutes, 3 cloves of chopped garlic.
In 1 minute I added tomato pasatta (from Cirio, the one I made ended in winter), a handful of capers and a handful of pitted black olives.
I let it boil with the lid on for about 10 minutes, then I added 4 very well ripened cherry tomatoes, cut into quarters (for texture).
In another minute I stopped the fire. I drained the pasta, which in the meantime had boiled al dente.
I put it on plates, garnished with a little Parmesan and parsley and ready.

The sauce comes out very aromatic, with a discreet fish flavor, 2-3 tablespoons of sauce reach a plate of pasta. I hit it off with these pastas, I swear to you, I had no idea how easy they are to make and how good they come out. That's it, we've finished the culinary moment of the week. I am indebted to you with some waffle recipes, because since we have a device we eat various variants twice a week, only I have no idea there, I look at the ingredients, sometimes they come out crispy, sometimes they come out fluffy, they were good every time and every time they all disappeared instantly. You keep asking me what else we eat. Like this. Today a stuffed pepper, tomorrow a liver with pepper sauce, then pasta, among them waffles with honey and nuts or bitter cherry jam, I put 9 pounds, Sofia 4 cm tall in the last month, his cue is struggling to weaken in these harsh conditions, we kiss the dishwasher that without it we were destroyed, all are good and beautiful.

Have a nice weekend, see you in the park or on the terrace (if you find a flour for children, tell us)!


Vegan Puttanesca Sauce

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Puttanesca is one of my favorite pasta sauces, and this vegan puttanesca is no exception. My love runs deep because I & # 8217m seriously smitten with olives and capers, both of which are featured heavily in this pungent tomato-based sauce.

This Vegan Puttanesca Sauce is also really easy to make & # 8211 another bonus. And, also, it's the perfect pantry recipe & # 8211 particularly valuable right now!

When I first started eating vegetarian, I considered puttanesca sauce a safe bet on restaurant menus. Imagine my surprise when I realized later on that in addition to olives and capers, another reason for its umami goodness was anchovies. Whoops! Definitely not vegetarian.

For the last several years, one of my goals in life (yep, it & # 8217s true) was to create a tasty puttanesca sauce recipe without anchovies. I & # 8217ve tried countless iterations, and it was always almost right, but not 100% right. Until this one!

For this vegan puttanesca sauce, we & # 8217ve got lots of garlic, oregano, crushed tomatoes cooked down for maximum intensity, loads of kalamata olives and capers, a pinch of red pepper flakes for just a smidge of heat, and a dash of soy sauce . Yep & # 8211 soy sauce. It & # 8217s all about heightening that umami experience without the anchovies. And it totally works here.

(Just pretend you see garlic in this shot. And salt. And olive oil. But otherwise, these are the ingredients you need.)

Spaghetti alla Puttanesca is a popular version of pasta puttanesca, made with & # 8211 you guessed it & # 8211 spaghetti. I don & # 8217t know about you, but I & # 8217ve got a random assortment of pasta with no spaghetti in sight right now. So I thought I & # 8217d share just the Vegan Puttanesca Sauce recipe, and leave the pasta part up to you. Along with spaghetti (if I have it!), I also love this sauce with farfelle (bow tie pasta), penne, and rotini. But I think it will work with just about any pasta.

So there you have it & # 8211 vegan puttanesca with no anchovies in sight!

If you try this recipe, please leave a rating! And, if you find it share-worthy & # 8211 which I hope you do & # 8211 please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!


Spaghetti alla puttanesca

Spaghetti Alla Puttanesca (spicy spaghetti with anchovy and parmesan fillets). It is an Italian dish from the Naples area, which is very easy and quick to prepare. It's ready in less than half an hour. Legend has it that this controversial name (whore spaghetti) was given in the 1960s by the owner of a brothel. This recipe can be found in the menu of all restaurants in Italy and is a dish highly demanded by their customers, due to its very good taste, due to the tomato and garlic sauce, to which anchovies, capers, olives and hot peppers are added for strong flavors. I invite you to try the pasta recipe puttanesca! If you liked this video recipe and would like to see others like it, please subscribe to my YouTube channel.

Spaghetti puttanesca ingredient:

  • 250 g cherry tomatoes
  • 300 g paste
  • 4 cloves of garlic
  • olive oil
  • 5 anchovy fillets
  • pepper
  • 6 large capers
  • 100 g pitted kalamata olives
  • basil
  • 70 g parmesan.

Prepare Spaghetti Puttanesca:

Put a suitable saucepan with 2 liters of water and a teaspoon of salt to boil. After boiling, add the spaghetti and leave according to the instructions on the package. After they have boiled (about 7-8 minutes), pass them through cold water and let them drain.

While the spaghetti is boiling, cut the cherry tomatoes, chop the garlic, the hot pepper - if necessary - I had it cut.

In a pan add 2 tablespoons of olive oil and garlic, fry for about 1-2 minutes so as not to burn. After frying the garlic, add the anchovy fillets and hot pepper. Let it fry for about 2 minutes, then add the cherry tomatoes and let it harden for about 5 minutes. Then add the kalamata olives, capers and half the basil. Let fry for about 3 minutes. Add the drained pasta over the sauce and mix well. Serve with plenty of Parmesan and basil.

If you'd like to see more delicious recipes, I invite you to subscribe to my YouTube Channel.


Puttanesca pasta

Puttanesca, a traditional pasta sauce originating in Southern Italy (the exact origins are unclear, though it's most associated with the area around Naples) and usually served with spaghetti, is a flavorful, slightly spicy tomato sauce with the pungent, pronounced flavors of olives, capers , and anchovy. Even if you are an avowed anchovy-hater, you should give this sauce a try: the anchovies melt away into the sauce and the final result does not taste "fishy," just bold, rich and complex.

As for the somewhat scandalous name (whore translates literally as "prostitute-style"), numerous theories abound as to its origins: some say it just refers to the fact that the sauce is spicy, others that ladies of the night used to make it in between clients or to attract more clients with its enticing smell. One blogger has done some research into its origins, however, and his findings seem to indicate that it has nothing to do with prostitutes at all, but rather refers to the fact that a chef in Ischia's friends once asked him to cook up something, just some "whore"(translating loosely as something like" any old crap ") and so he threw together whatever he had on hand and that was it, the first"whore"pasta.

Whatever the origin, it's delicious, easy, and quick. In fact, you can make this sauce in just about the time it tastes to cook a potful of spaghetti, and it calls for ingredients that most will have on hand in their pantry, making it a great weeknight meal.


Spaghetti alla puttanesca

Ekl bych, že ta místo petrželky patří oregáno, jinak to vypada v pořádku. Tento pokrm se stal populárním v šedesátých letech 20. století. Autorem receptu na sugo alla puttanesca je údajně istý pan Sandro Petti, který spoluvlastnil podnik "Rancio Fellone", který byl restaurací a nevěstinec v jednom. Recept prý vymyslel někdy v padesátých letech. Co je na tom pravdy, nevíme. -)

Mate pravdu, dokonce jedna z mnoha teorii o vzniku tohoto nazvu predpoklada, ze vznikl ve verejnych domech v Neapoli, jelikoz jeho priprava byla dostatecne rychla a chutna pro znavenou "clientele". Ale je to jen nepotvrzena teorie. :-D

& lt3 Vyborne spagety, aj recept co si pridala je super, mi davame extra krevety ale to je na kazdom individualne. Len neviem preco :-D = -O sa vzdy, vsade pouziva Talianske meno. V preklade :-D je to vulgarne (špagety děvka)


3 light recipes from Italian cuisine

1. Panzanella salad

I was telling you that vegetables are very popular in Italian cuisine, so today we present a Panzanella salad. It comes from the Tuscany region in central Italy, and is characterized by the presence of bread cubes. It is usually served in the summer season, when tomatoes are in high demand. We added a little onion, zucchini to our salad and covered everything with olive oil, vinegar and lemon.

2. Risotto with red wine sauce

We continue with an emblematic dish for Italian cuisine, namely risotto. It is one of the most popular rice dishes, and is especially popular in northern Italy. The rice is cooked with a lot of butter, wine and Parmesan cheese, which gives it a creamy texture. And the reduction of red wine will be the element that will help the preparation to differentiate itself.

3. Spaghetti Alla Puttanesca

We end the collection with a portion of pasta with an authentic Italian taste, from the Campania area, where we find the famous city of Naples. The main element of these pastas is anchovy fillets, whose strong and salty taste gives flavor to the dish. The simple ingredients are masterfully combined, just like in an authentic Italian cuisine.


Video: Binging with Babish: Pasta Puttanesca from Lemony Snickets A Series of Unfortunate Events (December 2021).