R.E. Chef’s Nights & our recipe for Pasta Puttanesca

The Rogue Estate

Pat, Brent & Jack of The Rogue Estate

As you may have figured out by now, The Rogue Estate is a collective of friends who are passionate about a wide variety of topics. We come from a broad spectrum of backgrounds and careers, all sharing the common goal of bringing better food to your table. A dedicated Bio page is forthcoming, so for now I'll describe the Estate Founders in brief: Jack is our resident fine dining & Sushi expert, a 4 star chef for many years. Brent is a wine and cigar 0fficianto,  having spent as much time in wine cellars as any licensed sommelier. Sara, the cupcake goddess and expert on fine chocolates. Pat, our redneck outdoorsman and hard working sous-chef. Myself, I carry a passion for the spices of the world and I do a pretty righteous BBQ. Amongst the many things that I feel really sets The Rogue Estate apart from the massive crop of food blogs on the tubes right now is that we are all friends and coworkers in real life. We get together weekly to share recipes, cook, dine, explore unusual beverages, teach each other new skills, plan events, edit articles and brainstorm. Our weekly get-together sets up a great rhythm and really helps to reinforce the ideal that we write only from personal experience - every review, every guide, every recipe - lived and tried by one or more of us. You'll always get the real deal at The Rogue Estate, and never any regurgitated referral content just to fill space and inflate page view stats. As we all continue to seek out the authentic cuisines and genuine experiences in this amazing world we live in, we'll continue to share them on these pages and we hope you'll continue to enjoy them and share your own experiences in the comments.
Pasta Puttanesca
Building on those thoughts, at one of our January meetings, Jack marched into Pat's kitchen with his arms full of groceries and his head full of steam. Tonight's dinner, he declared, is PASTA PUTTANESCA! The story behind this dish varies from telling to telling, but the common theme is that it was originally from the Italian whore houses. If customers didn't come in for the women, they were sure to come in for the food. Another variation tells that the ingredients in this bold sauce were as easy to get one's hands on as the women themselves. Whatever the truth of it's origins, one thing I can tell you about Pasta Puttanesca is that it is an astoundingly powerful, pungent and delicious meal. Jack led us on the first preparation during this particular chef's night and I recreated his methods in my kitchen with minor alterations a few days later. In both instances, the results were rich, bold, complex and mind bogglingly delicious. Don't let the ingredients list intimidate you: every element of this dish works together and the final product is more than the sum of it's parts. Pasta Puttanesca - The Software:
  • 6 Tbls Olive Oil
  • 1 large onion, diced
  • 1 bottle of medium bodied red wine
  • 3 lbs of tomatoes, diced
    Basil Chiffonade

    Basil Chiffonade

  • 1 head of garlic, cloves peeled and thinly sliced
  • 2 oz. Anchovies, thinly sliced
  • 1 Tbls Aleppo pepper flakes
  • 2 tsp freshly ground Black Pepper
  • 1/2 cup capers
  • 1 cup ripe Kalamata olives, sliced
  • 2 Red Bell Peppers, diced
  • 1 lb chicken breast, coarsely cubed
  • 12 large Basil leaves, chiffonade
  • 1lb cooked seafood medley (chopped mix of whatever creatures you prefer, we went with mix of octopus, clam, squid and scallops.)
  • 1 lb dried penne or farfalle pasta
  • Juice of 1/2 lemon (freshly squeezed or skip it - the bottled stuff does no justice.)
  • 1/2 lb Freshly shaved Parmesan cheese (throw that pre-grated sawdust in the green tube away.)
Pasta Puttanesca - The Process: If you have room, prep your vegetables and protein (poultry last, of course) and set aside for use as needed. DSCF2505 Grab a large fry pan and heat 3 tbls of olive oil, toss in the onion for a sweat. In a large sauce pan, simmer the entire bottle of wine down to 1/3 it's original volume. When the onion is near transparency, toss in the garlic and the anchovies and simmer for 5 minutes, tossing occasionally. Transfer the onion, garlic and anchovies to the wine reduction. Add the tomatoes and bell peppers to the reduction, reserving 1/3 of each. Bring to a boil and then reduce back to a simmer, adding the Black pepper and Aleppo pepper. Simmer this mixture, stirring occasionally for 15 minutes. 100124-183243Meanwhile, add 2 more Tbls of olive oil to the fry pan, bring up the heat to medium and brown the chicken to your preference. When it's done to your liking, stir it into the main sauce main with the wine/tomato etc. mixture. Add the Kalamata olives, Seafood Medley, reserved tomato and reserved bell pepper, stirring to combine. Simmer for 5 more minutes then remove from heat, cover and let rest until it's time to serve. Fire up a large pot of water to a boil and pour in your pasta, cooking til done - al dente is king around The Rogue Estate. Drain and shock with cold water to stop the cooking process then drain again and toss with 1 Tbls of olive oil. Portion into serving bowls. Stir the lemon juice and Basil into the sauce and ladle onto the pasta portions, garnish with any smaller left over whole Basil leaves and a generous portion of the shaved Parmesan, serve immediately. As with all our recipes, if you prepare a dish with our instructions we'd love to know about it. Love it or hate it, tell us all about it in the comments. Enjoy! -///
A consummate nerd, yet still plays well with others.

Leave a Reply

Your email address will not be published. Required fields are marked *