Good morning, guys...
It's the cooking cubs  Kuraiko and  Ghosty and together we have some more Italian food for you.
Pasta puttanesco, from the southern part of Italy, is a funny name, literally translating into "in the style of a prostitute" in Italian.
Usually it's cooked with Anchovies to get it a salty, hearty flavor... but since Kuraiko is a vegetarian, we made a veggi variant of the dish, which is also very tasteful :)
Also it's usually eaten with Spaghetti, be we both like it with egg ribbon noodles, tagliatelle or fettuccine.

So here we go.

Ingredients:
(serves two, with a good deal of noodles remaining for the next day)

For the noodles:
300g flour
3 eggs
1 tbsp neutral oil (you can take olive oil as well, but it can turn your raw pasta slightly gray if you keep it in the refrigerator. The grayish color will vanish when cooked. But it's better to freeze your raw pasta, if you decide to keep some for later)

For the sauce:
- a handfull of dried tomatoes (if they are in oil, drain them and tap them dry. If not, soak them in a bit of water until they are soft)
- approx 1 1/2 Tblsp of capers, rinsed
- black olives after your taste, halved (make sure to get real black olives. Most olives are just blackened with some color and are basically green olives. Real black olives are a little more expensive, but worth it)
- ~1 tbsp tomato paste
- 2 cans canned tomatoes (or sieved tomatoes or passata)
- 2-3 garlic gloves
- 1 onion
- olive oil
- fresh herbs (Rosemary, thyme, basil, oregano)
- salt, pepper, spices to your taste
- Parmigiano cheese
- (optional: stock or wine)

Preparation:
1) Peel onion and garlic. Drain capers, olives (should the be in brine) and anchovies. Carefully tap the anchovies dry with a paper towels. Wash the herbs and carefully tap them dry as well.
Cut the onions into small cubes, the anchovies into strips and the olives in halves. Crush the garlic cloves with the broad side of your kitchen knife.
Chop the dried tomatoes into small pieces.
Puree the canned to tomatoes, but not too finely. Let a few pieces remain.

2) In a large enough pot heat up olive oil and carefully sweat chopped onions until glassy, together with Thyme, Rosemary, Oregano and the garlic gloves. Make sure not to burn them.
Add tomato paste, roast it carefully, then deglaze with a little stock, wine or water.
Pour in the roughly pureed canned tomatoes and dried tomatoes and let it cook on low heat until the sauce thickens. The longer you cook the sauce, the better it gets. Season with salt, freshly ground pepper and other spices to a savory taste.

3) While the sauce slowly simmers, prepare your pasta.
Mix flour, salt, olive oil and the eggs and knead into a non-sticking, smooth dough. If necessary add some more flour or water.
Cover it with cling foil and let it rest for about 20 minutes in the fridge


4) When the sauce is almost done, add black olives and drained capers. Let it simmer for a few more minutes.
Roll it out thinly and cut it into ribbon noodles, either with a manual pasta machine or by hand.
Cook them in plenty of salted water, depending on thickness and width it should take about 4-5 minutes.
Try the pasta from time to time until it's ready
Shortly before the noodles are finished, chop some fresh basil leaves and some more Oregano. Remove the garlic cloves and boiled herbs, add the fresh ones.
If your sauce has gotten a bit too thick, pour in some noodle water to adjust the texture
When the noodles are done, take them directly out of the pot. Don't rinse them. Mix well with a bit of the sauce in bowl or directly in the pan.
Dress your pasta on a soup plate, add a little more sauce, then top your pasta with some shaved Parmigiano and some roughly cut fresh basil leaves.

Enjoy your meal!