Cook Along with Elk Cove!
Scroll down for video instructions for our first weekly recipe: Pasta Puttanesca. During the COVID-19 shutdown, we know many of you are cooking from home and would like some fresh inspiration for what to cook. We’re calling this series “Lockdown Kitchen.”
Each week Chef Amy and her sous-chef LJ will share a favorite recipe that uses common shelf-stable items from your pantry. The emphasis is on fun, easy recipes that pair well with Oregon wine.
Here’s what you’ll need to make Amy’s Pasta Puttanesca:
- A bottle of Oregon Pinot Noir – we’re serving our 2017 Willamette Valley Pinot Noir
- 1 pound pasta – a long pasta like linguini or spaghetti is traditional, but you can use any shape in your pantry
- 4 tbs olive oil
- 3 minced cloves of garlic, or more if you like
- 2 Tbs capers
- 3 anchovy fillets or a tablespoon of anchovy paste
- 1 large (28 oz) can of whole peeled tomatoes- I like San Marzano, but anything in your pantry will do, even crushed or diced tomatoes
- A handful of olives. Salt-cured black olives are my favorite, but green or canned black or kalamata work
- Salt, pepper, and crushed pepper flakes to taste
This is a classic recipe that can be made from a few quick pantry staples. The bright acidity in our Willamette Valley Pinot Noir is a great compliment to the tomatoes and briny capers.