VIDEO RECIPE: Cod Puttanesca

Cod Puttanesca

Our video recipe today really is one of our family's favorite ways to enjoy fresh local cod. Find the full recipe at this link: Tarragon and Chive Pan Fried Cod with Fettuccine Puttanesca

For iPhone and iPad users, if the video does not load below, please try this link: Cod Puttanesca

 

Oven Baked Fried Chicken Puttanesca

Oven Baked Fried Chicken Puttanesca

This combination may seem odd but when you think of the herbs in the baked fried chicken, they are very common to Italian cuisine, so this chicken pairs very well with the simple puttanesca tomato sauce. This is a delicious idea that really works and the fact that the chicken is oven baked instead of fried is an added bonus.

Saute over medium heat for only a minute

3 clove minced garlic
3 tbsp olive oil

Add

8 large very ripe, tomatoes ( or one 32 oz can crushed tomatoes)
2 tbsp brown sugar
4 tbsp balsamic vinegar
1/2 tsp chili flakes (optional or to taste)
3 tbsp chopped capers (optional)
1/2 tsp anchovy paste (optional)
2 tbsp chopped basil
2 tbsp chopped oregano
salt and pepper to season 

Simmer together for about 10 - 20 minutes until a thick sauce develops. Add
2/3 cup kalamata olives ( sun dried are excellent too)
1 small red pepper chopped
Cook together for another 2 to 3 minutes and serve over cooked pasta along with the fried chicken pieces. Garnish with additional fresh herbs and fresh grated Parmesan cheese.

Oven Fried Chicken
Combine:
1 1/2 cups flour
1/2 tbsp salt
1/2 tbsp ground black pepper
1 tbsp onion powder
1/2 tbsp garlic powder
1/2 tbsp powered thyme
1/2 tbsp powdered sage
1/2 tbsp dried basil
1/2 tbsp dried oregano
1/2 tbsp dried marjoram
1/2 tbsp dry mustard powder
1/2 tbsp powdered ginger
1/2 tbsp paprika
1/2 tbsp cayenne pepper

Cut and de-bone one whole chicken into parts or use 2 lbs boneless chicken parts of your choice cut into large nuggets or fingers. Dip the chicken pieces in egg wash of 2 eggs beaten together with 2 tbsp water, then dredge thoroughly in the flour and spice mixture to coat the pieces evenly.

Coat the bottom of a cookie sheet or large baking pan with
3 tbsp olive oil

Place the coated chicken pieces in the pan and lightly spray the tops with olive oil from a spray bottle. Bake at 400 degrees for 20-25 minutes depending on the size of the chicken pieces or until thoroughly cooked at the center. Turn the chicken pieces over once, half way through the cooking time.

Tortellini with Chicken in Spicy Blush Puttanesca Sauce

This is another great work week recipe to serve on busy days when you can really use a 30 minute meal idea. For flavour, I'd stack this recipe up against any dish you'd spend hours slaving over. Very satisfying!

Serves 4

Boil for 12-14 minutes in a large pot of salted water:

1 large package of fresh cheese stuffed tortellini

Season with salt and pepper
4 boneless skinless chicken breasts

Grill the chicken breasts until fully cooked and cut in cubes.

For the sauce:
3 tbsp extra virgin olive oil
6 medium tomatoes, diced
3 cloves garlic minced
1 teaspoon brown sugar
1 medium red onion diced
½ cup chopped fresh basil
2/3 cup pitted kalamata olives
1 roasted red pepper diced
½ tsp chilli flakes or 2 tbsp hot sauce (optional)
3 tbsp chopped capers (optional)
Salt and pepper to season
1 teaspoon anchovy paste (optional)
½ cup whipping cream
Freshly grated Parmesan cheese

Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and onions and sauté for about a minute. Add the olives, tomatoes, brown sugar, chilli flakes, anchovy paste and capers and cook until the tomatoes just start to break down. Add the red pepper and basil and cook for an additional minute. Season the sauce with salt and pepper to taste. If the sauce is too thick you can add a little of the pasta water to thin it down. Add the whipping cream and simmer for an additional minute.

Toss the sauce with the pasta and chicken and serve with freshly grated or shaved parmesan cheese.

Grilled Sausage Spaghetti Puttanesca

Everyone needs a quick supper idea from time to time and one of my favourites is this particular pasta dish. A puttanesca sauce is very quick and easy to make with some great flavours melding together in it. You may prefer to leave out the anchovy paste or capers if you dislike them and still have a very tasty dish. This one is paticularly fast to put together if you have leftover sausages from the grill to work with; I can have mine on the table in 20 minutes! Grilled fish or chicken also go well with this sauce.

Serves 4

6 large spicy Italian sausages, grilled and sliced
6 medium tomatoes, diced
3 cloves garlic minced
3 tbsp extra virgin olive oil
1 medium red onion diced
12 ounce package dry spaghetti
½ cup chopped fresh basil
2/3 cup pitted kalamata olives
1 red pepper diced
½ tsp chilli flakes or 2 tbsp hot sauce (optional)
3 tbsp chopped capers (optional)
Salt and pepper to season
1 teaspoon anchovy paste ( optional)
Parmesan cheese

Boil the pasta in well salted water for about 8 minutes or until al dente.
Grill sausages until completely cooked. Slice.

Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and onions and sauté for about a minute. Add the olives, tomatoes, chilli flakes, anchovy paste and capers and cook until the tomatoes just start to break down. Add the red pepper and basil and cook for an additional minute. You can add the sausage to the sauce at this point if you prefer, or just serve it on top of the finished pasta. Season the sauce with salt and pepper to taste. If the sauce is too thick you can add a little of the pasta water to thin it down.

Toss the sauce with the pasta and serve with freshly grated or shaved parmesan cheese.