A playful reinterpretation of the classic Neapolitan pasta dish, enriched with the creativity of Chef Pasquale Minciguerra from the Seguire Le Botti Cantina Sant’Andrea agriturismo: Tagliatelle alla puttanesca with raisins and pine nuts. Here’s the recipe.
Ingredients for 4 servings
For the Puttanesca Sauce base
For the olive crisp
For the parsley powder
For the raisin gel
For the pine nut sauce
For the fried capers
For the olive and caper tapenade
Procedure
Puttanesca base: Begin by sautéing garlic, oil, olives, capers, pine nuts, raisins, and parsley. Then add the peeled tomatoes and cook until the sauce reduces. Pass the resulting sauce through a fine-mesh sieve and reduce by a third.
Olive crisp: Blend all ingredients coarsely and spread the resulting mixture on a baking sheet. Bake at 160°C (320°F) for about 15 minutes.
Parsley powder: Dry parsley at 60°C (140°F) for 2 hours, then grind and sift.
Raisin gel: Infuse raisins and liquids for 2 hours. Cook to 80°C (176°F) and add salt and agar. When the mixture has solidified, blend until it is spreadable.
Pine nut sauce: Infuse pine nuts in water for 1 hour. Blend until having a smooth and homogeneous consistency.
Fried capers: Dry capers at 60°C (140°F) for 3 hours. Fry until crispy.
Olive and caper tapenade: Finely chop olives, capers, and parsley.
Cook the tagliatelle in boiling salted water until al dente, then finish cooking them in a pan with the reduced puttanesca sauce.
To plate, create a bed of olive and caper tapenade, nestle the cooked tagliatelle on top, and finish with a drizzle of pine nut sauce, a dollop of raisin gel, a sprinkle of parsley powder, a few pieces of olive crisp, and a garnish of fried capers.