3 years ago

Puttanesca w/ Homemade Fettuccini and Guanciale:

SAUCE:
1/4 cup extra-virgin olive oil 6-8 garlic cloves, peeled
Small package of anchovy fillets
1/4 teaspoon crushed red pepper
1 tablespoon tomato paste
One 28-ounce can whole peeled Italian tomatoes with their juices, crushed by hand 7-8 basil leaves (chiffonade)
1/4 cup chopped kalamata olives
1 tablespoons capers, drained
Salt and freshly ground pepper

PASTA:
2 cups all-purpose flour, spooned & leveled
3 large eggs
½ teaspoon sea salt
½ tablespoon extra-virgin olive oil

GUANCIALE:
8-10oz guanciale cubed, pan fried

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