Pappardelle Puttanesca Food

PUTTANESCA SAUCE RECIPE WITH PAPPARDELLE PASTA

Steps:

• Sauce: In a large sauté pan with olive oil over medium heat add in the garlic and anchovies until lightly browned. Next add in the olives, capers, tomatoes, red pepper flakes and salt and pepper and simmer over low heat for 10-15 minutes.
• Pasta: Make a 1/2 batch of homemade pasta, or you can simply cook pre-made store bought pasta. 2 pounds dry will serve 8 people.
• To make pappardelle pasta with homemade dough, simply fold the dough over several times and slice it to your desired thickness. About 3/4" for pappardelle. Repeat the process until all the dough has been cut and toss it together with a little bit of flour and place on a sheet tray lined with parchment paper and sit for 20 to 30 minutes.
• Cook the noodles in a large pot of boiling salted water until they are al dente, or slightly crunchy, strain them add them to the sauté pan with the sauce and toss. Season with salt and pepper.
• Serve the pasta with fresh chopped parsley, basil and oregano, and grate on some parmesan cheese.

PAPPARDELLE PUTTANESCA

Steps:

• Heat olive oil in a large skillet over medium-high heat. Stir in mushrooms and garlic. Cook until the mushrooms have begun to brown, about 4 minutes. Increase heat to high, and pour in wine. Bring to a boil, then stir in olives, capers, caper juice, crushed tomatoes, and pepper flakes. Return to a simmer, then reduce heat to medium-low, and cook for 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and toss with sauce to serve.

PAPPARDELLE WITH PULLED PORK

Steps:

• A handful fresh flat-leaf parsley or celery greens, chopped, for garnish
• Bring a large pot of water to a boil for the pasta. Salt the water, add the pappardelle, and cook to al dente. Reserve 1 cup of the pasta cooking liquid just before draining the pasta.
• Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.
• Drain the pasta and return it to the hot pot, and toss with butter, the braised pork, 2 cups braising liquid, lemon juice, and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement. Wilt the arugula greens into the pasta, and season with salt, pepper, and nutmeg, to taste. Serve in shallow dishes and top with cheese, and parsley.