I’m always looking for new recipes. Whether they are my own creation, a tweak on someone else’s creation or just a recipe straight-up.
I wasn’t feeling well today so I decided to make one of my comfort foods – pasta.
I found this great recipe for Pasta with Spicy Tomato-Beer Sauce at saveur.com last week and decided to try it today.
It was delicious! The perfect combination of flavors and spicy, spicy, spicy. It takes a while to cook, so start early.
Here’s the recipe from Saveur Magazine. I tweaked it a tad because it’s what I had on-hand – fabulous! Bravo Saveur!
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 – I used 2 long hot Italian peppers and a good dose of red pepper flakes
4 gherkins, chopped – I used 6 cornichons
2 red onions, chopped
1 28-oz. can whole peeled tomatoes, undrained – I used crushed tomatoes
12 oz. bock beer, preferably Birrificio Italiano Bibock – I used a white beer
3⁄4 cup Kalamata olives, pitted and halved
Kosher salt and black pepper, to taste
1 lb. pasta, such as scialatielli or linguine – I used penne rigate
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.
© 2012 J. H-M and CultureChoc2010. Recipe courtesy of Saveur Magazine.
- My fave Food on Vacation: Shrimp and Grits With Links to Recipes (heartfeltbalancehandmadelife.com)