Preview

Braised pasta a la puttanesca, anchovies, tomato sauce and black olives - virtual workshop version

Vegetarian, Vegetables and Fruits, Risotto, Pasta and Rice, Fish, Seafood & Shellfish

This recipe is cooked in one, and one only pan, not too many dishes on the horizon !

Note

You might need a bit more 2ater or stock depending o how you like your pasta cooked. You can use any type of broth for this recipe, any !

Ingredients

Recipe for 2

Ingredients

3 Clove(s)

Garlic

0.25 Unit(s)

Yellow oignon

1 Tsp

Smoked paprika

1 Tsp

Cumin powder

0.50 Tbsp

Tomato paste

1 Cup(s)

Cherry tomatoes

4 Tbsp

dried oregano

1 Tsp

Lemon zests

1.50 Tbsp

Anchovy

0.33 Cup(s)

Pitted black olives

1 Tsp

Honey

1.25 Cup(s)

Vegetable stock

0.75 Cup(s)

Penne rigate

1 Unit(s)

Green onion

1 Tbsp

Capers

Preparation time: 40 min

To prepare before class

Make sure all your ingredients are mesured and out.

Material

1 pan

1 mixing bowl

1 wooden spoon
Prep with the chef

Chisel the onion, chop the garlic, cut the green onion in whistles and cut the cherry tomatoes in half.
Pasta & Sauce

In a hot pan, cook the onion on medium high heat until you get a slight coloration on them, then add the garlic and cook for 30-45 seconds. Add the smoked paprika with the cumin and cook for several seconds.

Then, add the tomato paste and cook it for 1 minute, always on medium high heat.

During this time, in a mixing bowl, put the oregano, lemon zest, anchovies and the black olives.

Add 1/3 of this previous mixture your pan and heat for 1 minute. Add the pasta, the vegetable or chicken stock, cherry tomatoes, the honey and bring everything to a boil before turning down the heat to medium, simmering. Cook for about 13 minutes or until you get your pasta the way you like it.

Finish by adding the last 1/3 of your previous oregano mixture, mix and serve with a splash of olive oil.