Better Pasta with DiFiore Ravioli Shop - WFSB 3 Connecticut

Better Pasta with DiFiore Ravioli Shop

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Don DiFiore and Kara Sundlun Don DiFiore and Kara Sundlun
ROCKY HILL, CT (WFSB) -

For Better Pasta Wednesdays we started off with a bang.

Don DiFiore from DiFiore Ravioli Shop came into the kitchen to teach us how to make a tasty and easy pasta dish.

DiFiore has a location in Hartford and just opened up another shop in Rocky Hill. To check out more detail about DiFiore’s homemade pasta, go to their website.

Spaghetti alla Puttanesca: (serves 3-4 people)

1 lb fresh DiFiore spaghetti

1 28oz can of San Marzano tomatoes (coarsely crushed without the juice)

3 oz extra virgin olive oil

1/4 C finely chopped garlic

1/4 C non pareil capers

1/4 C julienned sun dried tomatoes

1/2 C kalamata olives (pitted and halved)

1/2 tsp red pepper flake

1 TBSP fresh pesto {or 1/4 cup chopped fresh basil leaves

1 TBSP coarse chopped parsley

2 anchovies

Method:

Bring 4 quarts salted water to a boil.

Meanwhile in a medium sauce pan, sautee garlic, anchovies, olives, sundried tomatoes, and red pepper flakes in the olive oil over medium heat.

Just before the garlic begins to brown and anchovies have dissolved, add the crushed tomatoes and pesto to the mix.

Simmer while you cook the spaghetti for 4 minutes.

Drain the spaghetti reserving a 1/2 cup of the water and toss it with the spaghetti and the sauce for another minute.

Plate and top with freshly grated Romano cheese and coarse chopped Italian parsley.