Recipes

3 anchovy filets,
    packed in oil
1/4 c. olive oil
2 tbsp. balsamic vinegar
4 cloves garlic—
    minced or grated
1 1/2 tsp. kosher salt
1/4 tsp. red chile flakes
3 c. canned diced tomatoes
1 c. kalamata olives—
    pitted and chopped
1/4 c. capers—
    drained and chopped
1 tbsp. fresh oregano—
    minced (or 1 tsp. dried)
2 tbsp. fresh lemon juice—
    approx. 1/2 lemon
1 tsp. fresh lemon zest
1 c. fresh flat leaf parsley—
    minced

Garnish
1/2 c. grated reggiano parmesan cheese

1 lb. penne pasta, cooked

Puttanesca Sauce over Penne Pasta
Serving Size: 6
Preparation Time: 25 minutes

Method:
1. Place a 10" or 12" heavy gauge saute pan (not cast iron—the acid from lemons react with cast iron and will create a metallic taste to your sauce) over medium-high heat (375 degrees) add olive oil, anchovy filets and balsamic vinegar; pan will hiss and splatter. Cook until filets melt, approx. 1 minute. Add garlic, kosher salt and red chili flakes to the pan. Cook for 30–45 seconds. Immediately add diced tomatoes. Bring to a boil.

2. Once sauce boils, reduce heat to medium-low and add remaining ingredients, stirring to completely incorporate. Continue to cook until sauce thickens to your liking, approx. 5 minutes. Then add chopped parsley.

3. Serve over pasta, garnish with grated reggiano parmesan cheese.

Note: when cooking the pasta, use water as “salty as the sea”—add 1/4 cup of kosher or sea salt into the pasta cooking water.