March Livestream

Puttanesca inspired pasta and a peeps Pepsi tasting! This month, I'm joined by my good buddy Joe DiBella (https://www.instagram.com/joedibella/)

Ingredients:

bread crumb topping:
- 3 Tbsp panko crumbs
- 1 tsp olive oil
- pepper
- lemon zest

pasta:
- 6 anchovies, roughly chopped
- 4 cloves garlic, minced
- 1 cup yellow onion, diced
- 1 cup cubed pancetta
- 4 Calabrian chilis, chopped
- 1 14.5-oz can diced tomatoes
- 1 tsp dried oregano
- 10 Kalamata olives, pitted and chopped
- 1 Tbsp capers
- about 10 oz angel hair pasta (a little more than half a standard box)
- additional olive oil

garnish:
- parsley, chopped

Method:

1. Bring a large frying pan to medium heat, add 1-2 tsp olive oil, and fry your panko crumbs over medium heat with a little pepper, just for 2-3 minutes of until you see them start to noticeably change color, turning a golden brown. Add lemon zest, stir, then remove the crumbs to a bowl for sprinkling later.

2. Bring the same pan back up to medium heat and add a splash of olive oil. Add onion and pancetta cook until onion is softened and starting to brown, then add garlic and chilis and cook another 2-3 minutes, until the garlic is visibly no longer raw.

3. In the meantime, bring your pot of pasta-cooking water to a boil and salt.

4. Add anchovies and cook until they melt into the mixture, about 2-3 minutes.

5. Add tomatoes, oregano, olives, and capers to the frying pan and season to taste with salt and pepper (this is a pretty salty recipe already, so salt with caution!). Use spoon to crush and break up tomatoes and simmer until pasta is almost done.

6. Cook your pasta until just below al dente, then drain, reserving about a cup of pasta water.
Add mostly cooked pasta to your sauce, using the pasta water to loosen as needed and toss.

7. Turn off the heat, drizzle with a little olive oil, and let sit 2 minutes.

8. Serve pasta in bowls with parsley and breadcrumbs to garnish, plus additional olive oil and pepper as desired.

Видео March Livestream канала No Expert with Emily M. Duncan