# Pappardelle alla Puttanesca

Italian recipe from Chef Jason McKinney, about an hour and 15 minutes, serves about 2.

The pasta dough should be rolled thick for pappardelle — you want it substantial.

- Total time: about an hour and 15 minutes (estimated)
- Hands-on: about an hour
- Serves: about 2
- Level: Easy
- Cuisine: Italian

## Ingredients

- 1 cup 00 flour, plus more for dusting
- 4 egg yolks
- 1 egg
- 1 teaspoon olive oil
- 1 red onion
- 1 pint cherry tomatoes
- ¼ cup capers
- 1 ounce anchovies
- 3 garlic cloves
- ⅔ cup Kalamata olives
- ½ bunch Italian parsley
- 1 jar truffle carpaccio (sliced black truffle in oil)
- ½ cup olive oil
- 1 pinch Aleppo pepper
- 1 ounce Parmesan
- Truffle salt or flaky sea salt, to taste

## Method

1. Fill a large pot with water, cover, and place on the stove on low heat. Lay the flour on your counter and make a well in the center. Add the egg yolks, whole egg, and 1 teaspoon olive oil into the center of the well. Use a fork to whisk the eggs and oil together until combined.
2. Using your index finger like a dough hook, mix the eggs and oil into the flour until shaggy. Knead the dough until smooth, about 5–8 minutes. Cover with plastic wrap and set aside to rest.
3. Julienne the onion. Halve the cherry tomatoes. Mince the capers. Make a paste out of the anchovies and garlic. Slice the olives. Chop the parsley. Chop half of the truffle carpaccio. In a large pan over medium-low heat, stir together the onion, olive oil, and a small Pinch of truffle salt or flaky sea salt until the onions have softened. Add in the capers, Aleppo pepper, and garlic/anchovy paste. Continue stirring for one minute, then add in the cherry tomatoes and 1 cup of water. Turn the heat to low and cook for 10 minutes.
4. Uncover the dough and use a rolling pin to roll until thin enough to read a piece of paper through it, then cut into pappardelle noodles. Add the olives and chopped truffle carpaccio to the pan with the cherry tomatoes and continue to gently simmer.
5. Lightly season the pasta water with kosher salt, add the pasta, and cook for 2 minutes. Stir in the cooked pappardelle and continue to simmer for about 1 minute. Turn off the heat and grate in half of the Parmesan. Add the chopped parsley and fold to combine.
6. Plate the pasta and garnish with remaining grated Parmesan, chopped parsley, and truffle carpaccio. Enjoy!

## Tools

- Large pot with lid
- ½ cup measure
- Fork
- Plastic wrap
- Knife
- Rolling pin
- Large saute pan
- Tongs
- Kosher salt
- 1 cup measure

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/pappardelle-alla-puttanesca
By Chef Jason McKinney. Free to cook; please link the page when you share it.