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.
Enlarge Image Credit: Marco BeltramoSERVES 4
INGREDIENTS3 tbsp. extra-virgin olive oil
¼ 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
INSTRUCTIONS1. 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.