Pasta Brittanesca

I know, I can hear you now, “Oh how sweet, he named a dish after his wife!”

You see, this dish started out as a Puttanesca and then I flipped it on its head. So I had to come up with a new name and since wifey absolutely loved this dish (she went for seconds AND brought leftovers to work!) I decided, well see for yourself…

“Wow, this is really good. Where you get the recipe? That Pioneer cowboy lady your obsessed with?!”

“Uh, no. This is my recipe, thank you very much.”

“Ok, well it’s really good, you should put this one on your blog.”

“Thanks. Don’t know what to call it though. Pasta with artichoke hearts?”

“Eh, too boring”

“Are you seriously going for a second bowl now?! Damn, I guess you really do like it.”

“I told you it was really good; I don’t lie.”

“Sweet, I’m naming it after you than.”

“How about…Pasta Brittanesca?”

“Dunzo”

Get yourself:

2 cups artichoke hearts in oil

2T capers, not salted OR Kalamata olives

6 Cloves roasted garlic mash

1 28oz can diced tomatoes without juice

1C  grated Pecorino Romano

.5C Chardonnay

3T Butter

1T Parsley

1lb Mezze Rigatoni Pasta

Salt + Cracked

Ok, first things first, bring a pot of salted water to a rolling boil and cover

Let it be…

Heat up a skillet over medium flame with 2T butter and oil

When foam subsides add your garlic mash, stir together, and saute a bit

Rough chop the artichoke hearts

Toss into the skillet with the capers, stir,  and saute for a min

Bring that flame up to high…

Add in your Chardonnay and burn off the devil for a min

Drop flame to medium

Cook your pasta

Drain off the juice from those tomatoes and dump into skillet

Simmer for 5 mins

Crack some pepper over this

Toss in a cup of grated Pecorino and 1T butter, stir

Once pasta is done, drain then add back to pot it was boiled in

And a little sauce to pot and stir

Now, take enough pasta for each serving and add to skillet with sauce

Stir real good

Add some fresh parsley

Taste, adjust for salt + cracked

You can add some fresh basil too if you’d like. Can’t go wrong.

You’re ready to plate

Sprinkle on some Pecorino and eat up, it’s really good…

Brittany says so, dammit!

Variations:

Use Kalamata olives in place of capers

Use some fresh basil chiffonade

3 cloves fresh garlic vs roasted

Toss with angel hair, linguine fini, or any other pasta that holds sauce well

Make a pizza with the sauce instead (just reduce sauce a bit so it’s thick enough for a pizza)

Would probably even taste good served as a cold pasta salad with some chunks of fresh mozz


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4 responses to “Pasta Brittanesca

  1. Oh yes, they all ate it for dinner again.. 😉 Olives were a great call..

  2. OMG! Amazing recipe! This was a DELICIOUS dish; I cant wait for more 🙂

  3. So, I tried this recipe tonight and it came out DELISH. I tried it out with the olives instead of the capers, and it was perfect. The directions were very easy to follow, and it was definitely an easy meal to make. My crew loved it, they all went up for seconds.. Looking forward to trying some more of your recipes. 😉

    • Hey, thanks for stopping by and trying out this recipe! I’m glad to see you followed my suggestion for using olives vs. capers and that it turned out great. Hopefully there are some leftovers for lunch!

      Thanks!
      Joe

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