Good Morning America Recipes

Tagliolini Alla Puttanesca

From 'Chef's Table'

Quattro chef Fabrizio Carro layers fresh ingredients and red sauce over pasta.
Difficulty: Difficult
Cook Time: min


  • For the Tagliolini Alla Puttanesca:
  • 6 ounce Fresh Pasta, see batch recipe
  • 1 ounce EVOO
  • 1 ounce garlic, minced
  • 2 ounce anchovy, minced
  • 1 taggiasche olives
  • 1 capers, soaked to remove excess salt
  • 1 tsp, peppercini
  • 1 tsp, parsley, chopped fine
  • 1 gal, tomato sauce, see batch recipe
  • S + P
  • Cooking Directions

    For the Puttanesca Sauce:

    In a rondouex, heat EVOO and add the peppercini. Add the garlic and anchovy and sweat med heat. Add the olives and the capers and sweat for 3 mins more. Add the tomato sauce and simmer for 20 minutes.

    Adjust seasoning and cool

    For the Pasta:

    Pass the dough through the pasta sheeter on the largest setting.

    Fold the dough in 1/2, and pass through the pasta sheeter 2 more times on the largest setting.

    Reduce the pasta machine's roller setting by 1 and pass through.

    Repeat this process untill the pasta dough is about 1/2 cm. thick (#3 on the machine)

    Cut sheets 8" long and run through the tagliolini cutter attachment

    Make 6 oz portions

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