Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen
In this easy pasta dish, based on one served at Birrificio Italiano, a brewery and restaurant in Italy’s Lombardy region, the puttanesca-style sauce is enriched with Bibock, the brewery’s bock-style beer.
Yield: 4 Time: 2 hours 15 minutes 3 Tbsp. extra-virgin olive oil ¼ cup salt-packed capers, rinsed 8 garlic cloves, smashed and peeled 8 oil-packed sun-dried tomatoes, roughly chopped 6 oil-packed anchovy fillets, roughly chopped 4 red Fresno chiles, seeded and roughly chopped 4 gherkins, roughly chopped 2 red onions, roughly chopped One 28-oz. can whole peeled tomatoes 12 oz. bock beer ¾ cup kalamata olives, pitted and halved Kosher salt and freshly ground black pepper 1 lb. long pasta, such as linguine or scialatielli 8 caper berries, for garnish 2 Tbsp. finely chopped flat-leaf parsley, for garnish Instructions To a medium pot over medium-high heat, add the oil. When it’s hot and shimmering, add the capers, sun-dried tomatoes, garlic, anchovies, chiles, gherkins, and onions and cook, stirring occasionally, until the ingredients are browned, about 20 minutes. Add the tomatoes and beer and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until
