Jason's Cooking Club
Pappardelle alla Puttanesca
“The pasta dough should be rolled thick for pappardelle — you want it substantial.”
Ingredients
produce
- 1 red onion
- 475 ml cherry tomatoes
- 3 garlic cloves
- ½ bunch Italian parsley
- 1 pinch Aleppo pepper
dairy
- 4 egg yolks
- 1 egg
- 28 g Parmesan
pantry
- 240 ml 00 flour, plus more for dusting
- 5 ml olive oil
- 60 ml capers
- 28 g anchovies
- 160 ml Kalamata olives
- 1 jar Truffle Carpaccio
- 120 ml olive oil
- 1 packet truffle
- Salt
Method
- 01Fill a large pot with water, cover, and place on the stove on low heat. Lay the flour on your counter and make a well in the center. Add the egg yolks, whole egg, and 1 teaspoon olive oil into the center of the well. Use a fork to whisk the eggs and oil together until combined.
- 02Using your index finger like a dough hook, mix the eggs and oil into the flour until shaggy. Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and set aside to rest.
- 03Julienne the onion. Halve the cherry tomatoes. Mince the capers. Make a paste out of the anchovies and garlic. Slice the olives. Chop the parsley. Chop half of the Truffle Carpaccio. In a large pan over medium-low heat, stir together the onion, olive oil, and a small Pinch of truffle salt or flaky sea salt until the onions have softened. Add in the capers, Aleppo pepper, and garlic/anchovy paste. Continue stirring for one minute, then add in the cherry tomatoes and 1 cup of water. Turn the heat to low and cook for 10 minutes.
- 04Uncover the dough and use a rolling pin to roll until thin enough to read a piece of paper through it, then cut into pappardelle noodles. Add the olives and chopped Truffle Carpaccio to the pan with the cherry tomatoes and continue to gently simmer.
- 05Lightly season the pasta water with kosher salt, add the pasta, and cook for 2 minutes. Stir in the cooked pappardelle and continue to simmer for about 1 minute. Turn off the heat and grate in half of the Parmesan. Add the chopped parsley and fold to combine.
- 06Plate the pasta and garnish with remaining grated Parmesan, chopped parsley, and Truffle Carpaccio. Enjoy!
you'll needLarge pot with lid½ cup measureForkPlastic wrapKnifeRolling pinLarge saute panTongsKosher salt1 cup measure
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ITALIAN · 45 MIN HANDS-ON · EASY
Pappardelle alla Puttanesca
The pasta dough should be rolled thick for pappardelle — you want it substantial.
— JASON MCKINNEY
J
Jason McKinney
not yet rated
method — 6 steps
- 01Fill a large pot with water, cover, and place on the stove on low heat. Lay the flour on your counter and make a well in the center. Add the egg yolks, whole egg, and 1 teaspoon olive oil into the center of the well. Use a fork to whisk the eggs and oil together until combined.
- 02Using your index finger like a dough hook, mix the eggs and oil into the flour until shaggy. Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and set aside to rest.
- 03Julienne the onion. Halve the cherry tomatoes. Mince the capers. Make a paste out of the anchovies and garlic. Slice the olives. Chop the parsley. Chop half of the Truffle Carpaccio. In a large pan over medium-low heat, stir together the onion, olive oil, and a small Pinch of truffle salt or flaky sea salt until the onions have softened. Add in the capers, Aleppo pepper, and garlic/anchovy paste. Continue stirring for one minute, then add in the cherry tomatoes and 1 cup of water. Turn the heat to low and cook for 10 minutes.
- 04Uncover the dough and use a rolling pin to roll until thin enough to read a piece of paper through it, then cut into pappardelle noodles. Add the olives and chopped Truffle Carpaccio to the pan with the cherry tomatoes and continue to gently simmer.
- 05Lightly season the pasta water with kosher salt, add the pasta, and cook for 2 minutes. Stir in the cooked pappardelle and continue to simmer for about 1 minute. Turn off the heat and grate in half of the Parmesan. Add the chopped parsley and fold to combine.
- 06Plate the pasta and garnish with remaining grated Parmesan, chopped parsley, and Truffle Carpaccio. Enjoy!
✦ mise en place
the tools you'll need✦
Large pot with lid
✦
½ cup measure
✦
Fork
✦
Plastic wrap
✦
Knife
✦
Rolling pin
✦
Large saute pan
✦
Tongs
✦
Kosher salt
✦
1 cup measure
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