Pasta with Spicy Tomato-Beer Sauce
In Italy's Lombardy region, this puttanesca-style pasta sauce is often enriched with a bock-style beer.
Yield: serves 4
- 3 tbsp. extra-virgin olive oil
- 1⁄4 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
- 3⁄4 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
- 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.
- 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.