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Heya everbody. :)
Cooking bearkitty  ghostbear2k writing, bringing you some more Italian cuisine.
A savory, hearty, slightly salty noodle dish from the southern part of Italy, the name literally translating into "in the style of a prostitute" in Italian. Typically eaten with Spaghetti, but personally I found some homemade egg pasta to work exceptionally well. I've prepared some thinner tagliatelle for that.

A while ago I presented this dish already, as a step-to-step tutorial. I wasn't happy with the finished photo and I wanted step up the game a little, by using homemade pasta.
So here we go..

Ingredients:

For the Sauce:

- 1 small glass of Anchovy fillets (Add less Anchovy if you want it to be less salty or if you want to go easy on the Anchovy taste)
- approx 1 Tblsp of capers, rinsed
- black olives after your taste, halved (make sure to get real black olives. Most olives are just blacked with some color and are basically green olives. Real black olives are a little more expensive, but worth it)
- tomato paste
- canned tomatoes, sieved tomatoes or passata
- 2 garlic gloves
- 1 onion
- olive oil
- fresh herbs (Rosemary, thyme, basil, oregano)
- salt, pepper, spices to your taste
- Parmigiano cheese
- (optional: stock or wine)

For the Tagliatelle:

175g flour
2 eggs
1/2 tsp salt
1/2 tbsp neutral oil (you can take olive oil as well, but it can turn your raw pasta slightly gray if you keep it in the refrigerator. The grayish color will vanish when cooked. But it's better to freeze your raw pasta, if you decide to keep some for later)

Preparation:

1) Peel onion and garlic. Drain capers, olives (should the be in brine) and anchovies. Carefully tap the anchovies dry with a paper towels. Wash the herbs and carefully tap them dry as well
Cut the onions into small cubes, the anchovies into strips and the olives in half. Crush the garlic cloves with the broad side of your kitchen knife.

2) In a large enough pot heat up olive oil and carefully sweat chopped onions until glassy, together with Thyme, Rosemary, Oregano and 2 garlic gloves. Make sure not to burn them. Add some Anchovy fillets and let them dissolve.
Add tomato paste, roast it carefully, then deglaze with a little stock, wine or water.
Pour in the chopped and slightly pureed canned tomatoes and let it cook on low heat for about 2 hours until the sauce thickens. Season with salt, freshly ground pepper and other spices to a savory taste. Be very careful with the salt, the anchovies are already quite salty.

3)While the sauce slowly simmers, prepare your pasta.
Mix flour, salt, olive oil and the eggs and knead into a non-sticking, smooth dough. If necessary add some more flour or water.
Cover it and let it rest for about 20 minutes.
Roll it out thinly on a floured surface (best on baking paper), sprinkle with some more flour and let it dry a little.

4) When the sauce is almost done, add black olives and drained capers. Let it simmer for a few more minutes.
Roll up the sheet of pasta dough and cut into thin ribbons with a very sharp knife. Unroll the pasta again and cook al dente in plenty of salted water, depending on thickness and width it should take about 4-5 minutes.
Try the pasta from time to time until it's ready
Shortly before the noodles are finished, chop some fresh basil leaves and some more Oregano. Remove the garlic cloves and boiled herbs, add the fresh ones.
If your sauce has gotten a bit too thick, pour in some noodle water to adjust the texture
When the noodles are al dente, take them directly out of the pot. Don't rinse them. Mix well with a bit of the sauce in bowl.
Dress your pasta on a soup plate, add a little more sauce, then top your pasta with some shaved Parmigiano and some roughly cut fresh basil leaves.

Enjoy your meal!


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Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being