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Puttanesca pasta with pumpkin

Puttanesca pasta with pumpkin


We wash the pumpkins, cut off their heads, cut them into slices and fry them in a grill pan. We boil the pasta according to the instructions on the package. Make the sauce: put the pan on the fire with the oil, cut the bacon or ham into slices and lightly fry them, add the finely chopped garlic and hot pepper, leave for 1 minute, add the tomatoes given by the robot and the tomato juice, pesto sauce, capers, salt, pepper.

We put the cooked pasta in a heat-resistant dish greased with a little olive oil, we put the sauce over the pasta, we mix them a little so that the sauce blends with the pasta, we put the pumpkin slices on top (if they are too big we cut them in half), diced tomatoes , mozzarella cut into cubes, sprinkle a little rosemary and put in the oven heated to 180 degrees for 15 minutes.

Serve hot with a little grated cheese on top.

Good appetite!!!


The gluten-free alternative to your favorite pasta. How to make vegetable pasta

Classic pasta falls into the category of forbidden foods for those suffering from gluten intolerance. They can be replaced, however, with some prepared from pumpkin, zucchini, carrots or pumpkin, a perfect alternative for light and healthy dishes.

A portion of Bolognese pasta, puttanesca pasta or lasagna can become the healthiest portion of food if you replace the classic pasta with some made from vegetables. They are full of nutrients and gluten free which makes them an ideal option for those on a restricted diet.

You've probably met them before in vegetarian or raw vegan menus, and despite their complicated appearance, they are extremely easy to make. You can turn pumpkins, carrots, autumn squash, sweet potatoes, white radish into spaghetti or tagliatelle in the blink of an eye with the right tools: a vegetable cleaner or a sharp knife.

Vegetable pasta has no special instructions for use. It is boiled depending on how porous or how much water the vegetables from which they are made contain. Or, even better, heat the oil a little, to give them a soft texture. Add your favorite sauce, a drop of Parmesan cheese and you have dinner ready in less than half an hour.

How to make pappardelle from zucchini, carrot and zucchini?

Ingredient:

  • 2 large, cleaned carrots
  • 3 zucchini, peeled
  • 3 zucchini, cleaned
  • 2 tablespoons butter
  • 2 cloves finely chopped garlic
  • 2 tablespoons chopped parsley leaves
  • & frac12 teaspoon salt
  • & frac14 teaspoon pepper
  • juice from half a lime

Cut thin ribbons from vegetables using a vegetable cleaner (mandolin) or an adjustable slicer.

Cook the garlic for 2 minutes in melted butter over medium heat in a pan. Add the carrot ribbons, and after a few minutes the zucchini and zucchini ribbons. Season with salt and pepper and add lime juice. In total, cook for a maximum of 10 minutes.

How to Make Spaghetti from Zucchini or Carrots?

Cut the vegetables into long, thin strips / sticks with a sharp knife or an adjustable vegetable grater. Saute the vegetables in hot oil over medium heat for a few minutes. Add lemon juice, salt, pepper and herbs if desired. Serve with your favorite sauces or cheeses.

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Spaghetti alla puttanesca

Spaghetti alla puttanesca is an Italian dish from Naples. Its ingredients include tomato paste, olives, anchovies and, of course, spaghetti.

Used iCook products:

Cooking dish with lid - capacity 4 liters

Steamer - capacity 4 liters

Ingredient:

2 cloves of garlic, clean and finely chop

4 anchovy fillets, cut

8 cherry tomatoes, cut in half

10 black olives, without seeds

A small bunch of fresh, chopped parsley

100 g of parmesan, freshly grated

Using the 4 L cooking pot, bring the salted water to a boil. Then prepare the soup instantly in the 1 L cooking pot according to the instructions on the package.

Meanwhile, heat the olive oil in a 3 L cooking pot over medium heat. When it is hot, add the garlic and hold it for 10-20 seconds until it leaves its flavor. Add the anchovies and tomatoes, mix for a minute, then add the olives and capers and mix for 20-30 seconds. Add the mashed tomatoes and simmer for another 5 minutes. Gradually add the soup, while the sauce is still on low heat. This last step should take about 20 minutes.

Once the salted water boils, put the spaghetti in it and leave them until they become al dente, then drain them in the 4 L cooking pot - it works very well as a strainer - and keep half of the pasta water in the 3 L bowl.

Add the spaghetti to the sauce and, if necessary, add more pasta water. Serve with more sauce on top and garnish with parsley.


Ingredients

  1. Peel and chop the onion into cubes. In a large saucepan, heat a tablespoon of oil and fry the pancetta or bacon until well browned.
  2. Remove the pancetta from the resulting fat and put the cut beef in the hot fat, then sprinkle salt on top.
  3. Stir for 12-15 minutes, until meat is browned.
  4. Add diced celery and carrot to the pan, browned pancetta, salt and pepper. Stir for 5-7 minutes over medium heat.
  5. Add tomato paste, bay leaf and wine. Stir again for 5-7 minutes, then add the chopped onion.
  6. Put the lid on the pan and let it simmer for 30 minutes.
  7. After 30 minutes, mix and add the rest of the onion (if necessary), then put the lid back on for another 30 minutes.
  8. After an hour of cooking, reduce the heat to low, set the lid aside and stir. Leave the pan on low heat for 8 hours, periodically interrupted by mixing and filling with water or concentrated soup (hot, regardless of the liquid!), When the level drops.
  9. Boil the pasta according to the instructions on the package and strain them, then bring them to the fire together with the sauce for 2-3 minutes.
  10. Serve the pasta sprinkled with parsley and parmesan.

✽ This amount of sauce can be used to cook about 1 kg of pasta. If you are not planning a big meal, you can keep alla Genovese sauce in the fridge and combine it with pasta exactly when you want to serve it.

✽ If not all onions fit at once, add the remaining amount later, when the composition reduces in volume.


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!


Baked garlic sauce and caramelized tomatoes in the oven

Baked garlic sauce and caramelized tomatoes in the oven. Inspired by the classic recipe of the famous pasta & # 8222alla puttanesca & # 8221, we prepared this fantastic flavorful sauce. I enriched some artisanal pasta with this sauce and everyone was very excited ( see the pasta recipe here ).

I always like the combination of tomatoes and garlic, especially in the version with both caramelized on the grill. The taste of baked garlic does not compare with that of raw garlic. It is much more aromatic, sweet, creamy, less hot.

Likewise, tomatoes, especially in the off-season, have no taste. They are dull, sour and watery. I helped them with a little brown sugar, olive oil and the heat of the oven to concentrate the tomato taste. This simple tomato and garlic sauce turned out so nice that I also recommend it for pizza, sticks, hot sandwiches, bruschetta or with pieces of grilled meat (as a BBQ sauce). We ate it with pasta.

Based on this recipe I also made a delicious cream of tomato soup with baked peppers and garlic & # 8211 recipe here.

From the quantities below it results approx. 6-8 servings of baked garlic sauce and caramelized tomatoes.

  • 6-7 tomatoes
  • 1 whole clove of garlic
  • 3 tablespoons olive oil
  • sea ​​salt, ground pepper
  • a drop of dried basil
  • 2-3 teaspoons brown sugar (or white caster)
  • optional: a little chili for speed
  • optional: 50g finely grated Parmesan or other hard and flavored cheese (eg pecorino, provolone)

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Puttanesca pasta with a drop of bell pepper

Tagliatelle alla puttanesca with a hint of bell pepper, a dish that will transport you to the heart of Italy.

  • Irene Arcas
  • Cuisine: Italian
  • Recipe type: pasta
  • Calories: 450
  • Gates: 4
  • Cooking time: 20M
  • Total time: 20M

Ingredients

  • 350 g noodles (or any other long pasta)
  • 10 fresh basil leaves
  • 2 cloves of garlic
  • 150 g pitted black olives (reserve a few slices of olives to decorate)
  • 30 g of anchovies in lightly drained oil
  • 30 g of olive oil
  • 500 g canned chopped tomatoes
  • 20 g capers, drained
  • 50 g canned bell peppers
  • a little salt
  • 1/2 teaspoon sugar
  • a powder of black pepper
  • a dry cayenne (optional)
  • Parmesan

Preparation

Put in the glass the garlic, olives, anchovies, bell peppers, cayenne (optional) and oil. Tocam 5 seconds, speed 5. programmer 3 minutes, temperature 120º, speed 1.

Add tomatoes, hand-chopped basil leaves, capers, sugar and salt. programmer 15 minutes, temperature 120º, turn left, speed 1.

Meanwhile, cook the noodles in plenty of boiling water with 1 teaspoon of salt as long as the package indicates.

Directly from the pot (reserve the water after we have cooked the pasta), with some tongs we take the noodles and put them in the glass.

programmer 3 minutes, temperature 100º, spoon speed, turn left. While we add 3 tablespoons of cooking water for the vowel.

Serve in individual plates or on a plate and top with Parmesan cheese. Pepper powder and enjoy!


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 alla 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 that it does not 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.


Spaghetti Alla Puttanesca (spicy spaghetti with anchovy and parmesan fillets)

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. Legend has it that this controversial name (whore spaghetti) was given in the 1960s by the owner of a brothel. This recipe is on the menu of all restaurants in Italy and is a dish highly sought after by their customers, due to the very good taste. The original recipe is without chorizo, but it seems to me that it fits very well and gives it an extra flavor and consistency. I invite you to try it and convince yourself!

Spaghetti puttanesca ingredient:

  • 400 grams of spaghetti
  • 2 liters of water
  • 2 tablespoons olive oil
  • 4 cloves of garlic
  • 8 anchovy fillets
  • 1 small red hot pepper
  • 10-12 pitted black olives
  • 4 basil leaves
  • 120 grams of parmesan
  • 300 grams of cherry tomatoes
  • 4 slices of chorizo.

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, we can finely chop the garlic, hot pepper, anchovy fillets, olives, chorizo ​​and basil.In a pan add 2 tablespoons of olive oil and leave to heat. After the oil has heated, add the garlic, hot pepper and anchovy fillets.Leave to harden for about 3 minutes on low heat.Add the olives and chorizo ​​and let it simmer for another 2 minutes.Meanwhile, cut the cherry tomatoes in half to cook in a shorter time and to flavor the sauce.Add them to the pan and let them simmer for 5 minutes on low heat. After they have hardened, add 200 ml of water and let them cook over medium heat.Stir from time to time so that it does not stick.Let them cook for about 12-17 minutes (depending on the tomatoes) until the water drops and the sauce thickens. Add the finely chopped basil, mix and let it simmer for another 3 minutes.Add the drained pasta over the sauce and leave for about 2 minutes. We mix them well.Serve with plenty of Parmesan.

Complexity Preparation time Nr. servings
low 30-40 minutes
4

Good appetite!

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Video: Spaghetti alla puttanesca, italian traditional recipe