Pappardelle Scarpariello

My friend Camille Becerra and I got together a few weeks back to make some homemade pasta. We love collaborating together and I will admit that working with chefs makes my job that much more fun. We did a couple of pastas and this papparedelle was one. Super simple, fresh and delicious. Thanks Camille for the recipe! Even if you dont have the time to make fresh pasta, this sauce would be great with any dried pasta.

Fresh Pappardelle

1 cup flour
pinch of salt
1 egg
water, as needed

-Mix the flour and salt.
-Beat egg.
-Make a well in the flour to hold the egg, slowly start incorporate the flour with the egg a little at a time.
-Determine the dryness of the dough and add water accordingly, it is important to do so now before you begin kneading. Dough tends not to take in any moisture once it is developed.
-Let dough rest for at least 20 minutes.
-Roll and cut.



Sauce Scarpariello
Adapted from Rocco Dispirito

2 TB Olive oil
2 anchovy fillets
2 cloves garlic, crushed
16 oz canned tomato sauce
1 sprig fresh oregano
¼ cup plain breadcrumbs
1 ½ TB capers
¼ cup quartered black olives
1 pinch chili flakes
salt - pepper

-Warm olive oil and add garlic and anchovy until garlic turns lightly golden and anchovies melt.
-Add the tomato and oregano and bring up to a simmer.
-Add the capers, olives and chili, mix well.
-Cook pasta. Add to the sauce along with the breadcrumbs.
-Taste and adjust seasoning if needed.
-Plate and drizzle with olive oil and fresh oregano.