Stinging Nettle Foglie d'Ulivo with Olives, Anchovies, and Capers

Name: Stinging Nettle Foglie d'Ulivo with Olives, Anchovies, and Capers
Total time: 210 min
Ingredients: 3 cloves garlic, minced; 1/2 cup olive oil; 6 anchovy fillets, chopped; 2 Calabrian chili peppers in oil; 1/2 cup finely minced Italian parsley; Kosher salt; 2 tbsp capers; 1/3 cup pitted/chopped Castelvetrano olives; 1/2 cup minced fresh basil; 1 burratini (mini burrata) per serving; 10 ounces fresh stinging nettles (after blanched and squeezed dry it will be about 5oz); 300 grams semolina rimacinata flour; 75 milliliters warm water

qbcucina.com

A puttanesca-like sauce meets stinging nettle leaf pasta and fresh burrata in this show-stopping fresh pasta dish.

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Ingredients

3 cloves garlic, minced
1/2 cup olive oil
6 anchovy fillets, chopped
2 Calabrian chili peppers in oil
1/2 cup finely minced Italian parsley
Kosher salt
2 tbsp capers
1/3 cup pitted/chopped Castelvetrano olives
1/2 cup minced fresh basil
1 burratini (mini burrata) per serving
10 ounces fresh stinging nettles (after blanched and squeezed dry it will be about 5oz)
300 grams semolina rimacinata flour
75 milliliters warm water