Unfortunate Events Pasta Puttanesca


Yields 2-4 servings

The things you’ll need

Ingredients

Sauce
  • 1 tablespoon olive oil
  • 1 clove garlic, peeled and well smashed
  • 2/3 cup strained tomatoes (or tomato paste)
  • ¼ cup pitted black olives
  • 2 tablespoons capers
  • 1/3 cup cherry tomatoes
  • 2 tablespoons chopped anchovies
  • Pinch of salt
  • 1 tablespoon Italian parsley, finely chopped
  • 2-4 sprigs of fresh basil to garnish
Pasta
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 3 eggs
  • 2 tablespoons olive oil
  • ¼ cup water
Equipment
  • Large pot
  • Large sauté pan
  • Tongs
  • Rubber spatula
  • Pasta maker and cutter
  • Food processor
  • Liquid measuring cup
  • Bench flour
  • Cutting board & knife
  • Baking sheet lined with parchment
  • Clean towel for resting pasta

Let’s get started!

Sauce
  1. Heat olive oil in a large sautè pan over medium heat and sautè the garlic.
  2. Add tomatoes and lower heat slightly.
  3. Add olives, capers, cherry tomatoes, anchovies (optional), and a pinch of salt. Reduce heat slightly and simmer for 3 to 4 minutes.
Pasta
  1. Pulse flour and salt in a food processor until well combined.
  2. Make three small holes in the flour mixture and crack an egg into each well.
  3. Pulse the mixture until it starts to form pebbles and then drizzle in olive oil.
  4. Add water while pulsing until dough starts to come together.
  5. Remove dough from machine and knead a few times until smooth.
  6. Wrap the dough in plastic wrap and let it rest for 30 minutes.
  7. Cut the dough into fours, and roll each quarter through the pasta maker starting with the largest roller. Roll it through each number 2 to 3 times before making the number smaller.
  8. Roll the sheet through the pasta cutter attachment to create fettuccini.
  9. Toss the noodles in flour and let dry under a towel for about an hour.
  10. Bring a large pot of water to a boil with a pinch of salt and cook pasta for 1 to 2 minutes. Remove from water immediately and serve with sauce.
  11. Top with chopped parsley and basil.
  12. TaDa! Here’s a savory dish that the Baudelaire children would be proud to serve up!
7

Wild Mushroom Ravioli with Sage Brown Butter Cream 

This dinner is time-saving and simple, but it doesn’t lack quality or flavor. It is simply incredible. 

Ingredients

1 lb fresh wild mushroom ravioli  

8 tbsp (1 stick) unsalted butter 

1 shallot, minced 

1 tsp fresh sage, chopped 

1 cup heavy cream 

½ - ¾ cup shredded parmesan cheese 

Salt and pepper, to taste 

Fresh parsley, chopped 

Directions for Ravioli

For the ravioli, bring a few quarts of salted water to a boil – and cook the ravioli according to the recommended time. 

Drain and set aside if you are not finished making the sauce by the time the ravioli are finished. 

Directions for Sauce 

Heat a non-stick pan over medium-low heat. 

Place the shallot and stick of butter into the pan. 

Allow the butter to melt slowly over the course of a few minutes. During this time, add in the sage. 

Season with salt and pepper.

Once the butter begins to form brown bits and brown, reduce the heat to low and add in the heavy cream. 

Whisk in the heavy cream and bring the heat back to medium. 

Allow the mixture to gently bubble before adding in the cheese.

Add in the cheese, fresh parsley, adjust the seasoning to your taste, and allow the sauce to thicken. This generally takes 2-3 minutes with constant stirring. 

Adjust the seasoning if necessary. 

Add in the cooked ravioli and warm them for 1 minute. 

Serve while hot and garnish with more fresh parsley or sage. 

Enjoy!