Tagliatelle Alla Puttanesca (con Carne Rossa Rosolare)

Name: Tagliatelle Alla Puttanesca (con Carne Rossa Rosolare)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: International
Ingredients: 1 egg; flour; olive oil; small pack minced beef; salt & pepper; tin tomatoes; squeeze tomato puree; 3 cloves garlic crushed; 2 anchovies chopped; 10 capers chopped; 1 chilli (or to taste); 10 black olives chopped; fresh chopped basil & marjoram; fresh herbs chopped; blue goat's cheese; kidney beans; chopped spinach; mushrooms

Over a year ago 3,977 views

Prep: 5 mins

Cook: 20 mins

Serves: 2

Main Course

Ingredients

Accompaniment

Description

This is my spin on the Italian "puttanesca" sauce (which literally translates to "prostitute" sauce, because it became popular in the 60's as something you could throw together!)

Method

1
1. Brown mince in olive oil with seasoning then add garlic. Fry for 2 mins on high then add the rest of the sauce ingredients. Bring to the boil and then reduce to simmer, cover and make pasta.

2. Combine egg with enough flour to make a dry but elastic dough. Roll into long sheets with a rolling pin, wine bottle or pasta maker. Cut into strips. Or... just buy tagliatelle, but it's more expensive and takes longer to cook. Just saying.

Chef's Tips

Blue goat's cheese isn't, in fact, made from the milk of blue goats! Would you believe it's normal goats' milk, made into cheese, then made into blue cheese like stilton :)

Make the sauce first because then it's got time to simmer and reduce while you cook the pasta.

For more detailed info on pasta just look at my recipe "Rainbow Pappardelle" but cut the pasta a bit narrower for tagliatelle.