Delicious recipe; very different and interesting. The caperberries are a nice final touch. However, they sent it to me in a weekly e-mail of "easy, quick week-night recipes". Ha! There's almost two hours of stove time, not to mention prep. So save it for a weekend treat. "Easy weeknight" for me is a pound of ground beef, a good quality jarred sauce, pasta, and a salad. 20 minutes from walking in the door to on the table.
Pasta with Spicy Tomato-Beer Sauce
In this dish, based on one served at Birrificio Italiano, a brewery and restaurant in Italy's Lombardy region, the puttanesca-style pasta sauce is enriched with Bibock, the brewery's bock-style beer.
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Credit: Marco Beltramo
INGREDIENTS
3 tbsp. extra-virgin olive oil¼ cup salt-packed capers, rinsed
8 oil-packed sun-dried tomatoes, chopped
8 cloves garlic, smashed
6 oil-packed anchovy filets, chopped
4 red Fresno chiles, seeded and chopped
4 gherkins, chopped
2 red onions, chopped
1 28-oz. can whole peeled tomatoes, undrained
12 oz. bock beer, preferably Birrificio Italiano Bibock
¾ cup Kalamata olives, pitted and halved
Kosher salt and black pepper, to taste
1 lb. pasta, such as scialatielli or linguine
8 caper berries, for garnish
2 tbsp. finely chopped flat-leaf parsley
INSTRUCTIONS
1. Heat oil in a 4-qt. saucepan over medium-high heat. Add capers, sun-dried tomatoes, garlic, anchovies, chiles, gherkins, and onions; cook, stirring occasionally, until ingredients are browned, about 20 minutes. Add canned tomatoes and beer; boil. Reduce heat to medium-low; simmer, stirring occasionally, until sauce thickens, about 1½ hours. Purée sauce in a blender; return sauce to pan over low heat. Stir in olives and season with salt and pepper.2. Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente. Drain pasta and transfer pasta to sauce; toss to combine. Stir in a little pasta water to loosen the sauce, if you like. Serve pasta garnished with caper berries and parsley.
Ratings & Reviews (4)
Loved this recipe, I am a one half of a dink so I enjoyed the time put into it, well worth the wait and flavors were shockingly good when I thought, gherkins? Made this for a dinner party to rave reviews. The only thing missing was the "spicy" part. I did have to sub in jalapeno peppers since the market did not have fresno, I guess that might be the blame for the lack of heat, I'll leave some seeds next time.
Worst recipe ever!! What a waste of time...both shopping for the numerous ingredients and prep time. I was hoping that the combination of varied ingredients would create a surprising sauce. In the end, it just tasted like a fishy mess. Run, don't walk, away from this recipe.
Ignore the previous post. Easily sourced and a very complex and good sauce. Be careful on the spice. I would reduce to two peppers unless everyone you are cooking for likes heat. When I cook for myself, because I love the heat, I make it exactly as written.
Pasta with Spicy Tomato-Beer Sauce
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