Chef David Hyde,
Cafe Carlo
This fragrant penne dish is rich with Italian and Mediterranean flavours thanks to a made-from-scratch sauce and relish. Local chorizo from Miller’s Super Valu Meats adds southwestern heat.
Ingredients
Puttanesca relish
1 red onion, peeled and halved
1 yellow or orange pepper, split and seeded
1/2 cup pitted kalamata olives
4 anchovies, chopped
1/4 cup capers
1 Tbsp herb paste (purée
1/2 cup fresh basil, 1/2 cup oregano with 2 Tbsp olive oil, 1/4 tsp Kosher salt)
1 Tbsp olive oil
1 Tbsp balsamic vinegar
pinch of black and white pepper
pinch of salt
Carlo’s marinara sauce
1 1/2 chorizo sausages cut 1/2″ thick
2 Tbsp garlic purée
3 Tbsp olive oil
1 1/2 tsp herb paste (see puttanesca relish)
4 Tbsp red wine
1/2 kosher salt
1/2 tsp black and white pepper
1/2 cup clam nectar
1 1/4 cups tomato sauce
4 cups penne
2 tomatoes, chopped
2 tsp parsley, finely chopped
1 cup puttanesca relish
parmesan cheese
Method
Puttanesca relish
1. Preheat oven to 400˚F.
2. Rub onions and peppers in oil.
3. In a roasting pan, cook onions and peppers for 20 mins.
4. Using a food processor, lightly pulse the peppers and onions.
5. In medium bowl, combine peppers and onions with all other ingredients and mix well.
Yield 2 cups
Carlo’s marinara sauce
1. In a non-reactive pan, sauté chorizo, garlic, olive oil and herb paste on medium heat for 30 secs.
2. Add red wine, salt and pepper. Sauté for 30 secs.
3. Add clam nectar and tomato sauce. Reduce by half.
4. In a large pot of boiling water, cook penne for 12 mins. Strain pasta.
5. Add tomatoes, parsley and puttanesca relish to sauce. Toss with pasta.
6. Garnish with parmesan cheese.
Yield 4 servings