Pasta with Spicy Tomato-Beer Sauce

By cprzybyl

Ingredients

• 3 tbsp. extra-virgin olive oil
• 1 ⁄4 cup salt-packed capers, rinsed
• 8 oil-packed sun-dried tomatoes, chopped
• 8 cloves garlic, smashed
• 6 oil-packed anchovy filets, chopped
• 4 red Fresno chiles, seeded and chopped
• 4 gherkins, chopped
• 2 red onions, chopped
• 1 28-oz. can whole peeled tomatoes, undrained
• 12 oz. bock beer, preferably Birrificio Italiano Bibock
• 3 ⁄4 cup Kalamata olives, pitted and halved
• Kosher salt and black pepper, to taste
• 1 lb. pasta, such as scialatielli or linguine
• 8 caper berries, for garnish
• 2 tbsp. finely chopped flat-leaf parsley

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Heat oil in a 4-qt. saucepan over medium-high heat. Add capers, sun-dried tomatoes, garlic, anchovies, chiles, gherkins, and onions; cook, stirring occasionally, until ingredients are browned, about 20 minutes. Add canned tomatoes and beer; boil. Reduce heat to medium-low; simmer, stirring occasionally, until sauce thickens, about 1 1⁄2 hours. Pursauce in a blender; return sauce to pan over low heat. Stir in olives and season with salt and pepper.

2. Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente. Drain pasta and transfer pasta to sauce; toss to combine. Stir in a little pasta water to loosen the sauce, if you like. Serve pasta garnished with caper berries and parsley.