January 25, 2010

Beer Pasta!

I wanted to write something stunning for the feast of the Conversion of Paul...but have not thoughts, except remembering this day a few years ago.

So I think I will simply share with you this AMAZING RECIPE, a confluence of so many good things that I am not sure I can contain my excitement. Don't be intimidated by the long ingredient list; it's really quite simple.

Pasta with Spicy Beer-Tomato Sauce:

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

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 1 1⁄2 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.


This article was first published in Saveur in Issue #123

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