Trattoria Puttanesca Pasta2015-01-11
Recipe courtesy Canyon Ranch Resorts
- 3 lb. 2 oz Barilla Rigatoni
- 1 cup anchovy-garlic olive oil
- 1 cup chopped capers
- 1 cup chopped kalamata olives
- 2 lb 6 oz roasted tomatoes
- 3 lb 2 oz San Marzano tomato sauce
- 1 cup chopped fresh parsley
- 1 cup olive oil
- Red chili flakes
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
In a sauté pan, warm together the infused oil, olives, and capers. Set it aside to keep warm.
For each serving, to order: Reheat 4 oz. pasta in simmering water.
Warm 2 Tbsp olive-caper oil in a sauté pan. Add 1 ½ oz tomatoes, and sauté briefly. Add 2 oz tomato sauce, 2 tsp parsley, 2 oz pasta cooking water, and 2 tsp olive oil. Cook until thickened slightly. Drain the pasta and add it to the sauce Season with a pinch of chili flakes. Plate.
Chef Recommended Cuts
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.