Puttanesca

Downriver Grill
3315 W. Northwest Blvd., Spokane, WA 99205
(509) 323-1600

Serves: 2

INGREDIENTS:

Sauce:
2 Large Anchovie Fillets (or 3-4 smaller ones)
1 ½ tsp. Olive Oil
¼ C. Klamata Olives
¾ tsp. Capers
Pinch of Chili Flakes
Pinch of Dried Rosemary
Pinch of Dried Basil
Salt and Pepper to Taste
1 tsp. Garlic
½ tsp. Shallots
5 oz. Sausage, pre-cooked in Northern Lights’ Cream Ale (we prefer Sonnenberg’s)
  Sausage)
2 oz. Red Wine
5 oz. Marinara

Pasta:
10 oz. Linguine

Garnish:
Fresh Parmesan Cheese, grated
Fresh Basil, thinly cut

METHOD:

Heat a medium sauté pan on medium-high heat. Add olive oil. Once olive oil becomes hot, add the anchovies and chili flakes. Using tongs, dissolve the anchovies and chili flakes into the oil. Add garlic and shallots. Briefly sweat. Add sausage, olives and capers. Deglaze with red wine. Let that reduce. Add marinara. In separate pot, boil linguine. Boil until desired consistency is reached. Drain linguine and toss intro pasta sauce. Top with parmesan cheese and fresh basil.