This one-pan puttanesca recipe is a pantry-friendly dinner you can always rely on

Most of us who cook dinner almost each night time have an easy-to-make dish or two that we put together from reminiscence. Bonus: when that dish may be constituted of substances that we virtually at all times have in our pantry and fridge.

Puttanesca falls into the class for me. I not often make it precisely the identical approach.

Tinned tomatoes and anchovies, jarred capers and briny kalamata olives virtually at all times type the bottom of the sauce, which then will get a sprinkling of dry spices, comparable to oregano and crushed purple pepper flakes, or possibly basil. Most frequently, I add recent onion or shallot and garlic, however I’ve even used dried minced onion and garlic in a pinch. If all I've is pimento-stuffed inexperienced olives, I’ve tossed these in there rather than the kalamata. No anchovies? I’ve used sardines.

The one-pot sauce is reasonable, quick and delivers huge flavour. What number of dishes you possibly can say that about?

Often, I toss it collectively in about quarter-hour, warmth it up and spoon it over spaghetti. This recipe for halibut puttanesca jogged my memory that the sauce can accomplish that rather more. After making this, I’ve began utilizing it as a base to cook dinner different proteins.

I loved it with the halibut, as steered right here, however any white flaky fish will do, together with snapper or mahi mahi. The recipe recommends swordfish. I’ve tried it with prawns, too. Scrumptious.

It’s nice a approach to lean into frozen seafood, which frequently is extra available and cheaper than recent. Joe Yonan has written that he generally provides cannellini beans or chickpeas to it. I haven’t tried that but, however it seems like a winner to me.

I counsel making the sauce in an ovenproof frying pan, nestling the fish within the sauce after which popping the pan into the oven for about 10 to fifteen minutes – simply till the fish is cooked by way of and flaky.

That’s all it takes for this big-shouldered sauce, with its murky origin story, to shortly add a lot of flavour to any delicate protein. This then additionally permits me to eat it with or with out pasta.

For those who’ve acquired it useful, sprinkle the platter with parsley leaves so as to add freshness and brightness.

Halibut puttanesca

Halibut is nestled into the sauce and able to go within the oven

(Scott Suchman/The Washington Put up)

This fast, pantry-friendly tackle puttanesca sauce is one you’ll need to hold in your again pocket as a result of whereas it’s nice with halibut, in addition to cod, mahi-mahi, striped bass or swordfish, it’s additionally terrific with rooster, pork chops and fried tofu – or just spooned atop pasta. Briny anchovies, capers and olives add huge flavour. Tinned tomatoes make it simple to make in any season. Serve with bread so you possibly can sop up the sauce, and a easy inexperienced salad, when you like.

Time: 35 minutes

Serves: 4

retailer: Refrigerate for as much as 2 days.


4 (110-170g) skinless halibut fillets, 3cm thick

¼ tsp high-quality salt

½ tsp finely floor black pepper

60ml extra-virgin olive oil, plus extra for drizzling

1 shallot (about 60g), minced

5 cloves garlic, thinly sliced

1 (60g) can anchovies in oil, drained and chopped

2 tsp dried oregano

½ tsp crushed purple pepper flakes (non-obligatory)

1 (410g) can diced tomatoes

90g (about 20) pitted complete kalamata olives

60g capers, rinsed

20g recent parsley leaves


1. Place the rack in the midst of the oven and preheat to 190C. Sprinkle the halibut with salt and pepper.

2. In a big, oven-safe, nonstick frying pan, mix the oil, shallot, garlic, anchovies, oregano and pepper flakes, if utilizing. Set the pan over medium-low warmth and cook dinner, stirring, till the shallot begins to melt, about 4 minutes.

3. Stir within the tomatoes and their juice, olives and capers, then nestle the halibut into the sauce. Increase the warmth to medium-high and convey the sauce to a simmer.

4. Switch the uncovered pan to the oven and bake for about 10 minutes, or till the fish flakes aside when gently prodded with a paring knife and registers 50C on an instant-read thermometer.

5. Utilizing a spatula, switch the halibut to a serving platter. Stir the sauce to recombine, then spoon it over the halibut. Sprinkle with the parsley and serve, family-style.

Vitamin data per serving | energy: 342; whole fats: 21g; saturated fats: 3g; ldl cholesterol: 65mg; sodium: 1,118mg; carbohydrates: 10g; dietary fibre: 2g; sugar: 4g; protein: 26g.

This evaluation is an estimate based mostly on out there substances and this preparation. It shouldn't substitute for a dietitian’s or nutritionist’s recommendation.

Recipe tailored from Extra Mediterranean (America’s Check Kitchen, 2021).

© The Washington Put up

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