Tomato Caper Sugo Pappardelle + Caesar Salad - Ends + Stems with Chef Alison

Name: Tomato Caper Sugo Pappardelle + Caesar Salad - Ends + Stems with Chef Alison
Ingredients: 1 Onion; 1 Carrot; 2 ribs Celery; 1 Tablespoon Extra Virgin Olive Oil; 5 cloves Garlic (divided); 1 Tablespoon Fresh Thyme (optional, or use half as much rosemary or oregano); 1 28-ounce can Crushed Tomatoes; 2 teaspoons Kosher Salt (divided, plus more for the pasta water); 1 pound Pappardelle Pasta; 3 Anchovys (ideally oil-packed); 1 Egg (large, yolk only); 2 Tablespoons Unsalted Butter (optional); 3 ⁄ 4 teaspoon Dijon Mustard; 1 Lemon (zest and juice, divided); 1 ⁄ 4 cup Parmesan Cheese (finely grated on a microplane or smallest holes on a box grater); 1 ⁄ 4 cup Vegetable Oil; 1 ⁄ 4 teaspoon Black Pepper (freshly ground); 1 ⁄ 4 cup Capers; 1 head Romaine Lettuce

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Ingredients

1 Onion
1 Carrot
2 ribs Celery
1 Tablespoon Extra Virgin Olive Oil
5 cloves Garlic (divided)
1 Tablespoon Fresh Thyme (optional, or use half as much rosemary or oregano)
1 28-ounce can Crushed Tomatoes
2 teaspoons Kosher Salt (divided, plus more for the pasta water)
1 pound Pappardelle Pasta
3 Anchovys (ideally oil-packed)
1 Egg (large, yolk only)
2 Tablespoons Unsalted Butter (optional)
3 ⁄ 4 teaspoon Dijon Mustard
1 Lemon (zest and juice, divided)
1 ⁄ 4 cup Parmesan Cheese (finely grated on a microplane or smallest holes on a box grater)
1 ⁄ 4 cup Vegetable Oil
1 ⁄ 4 teaspoon Black Pepper (freshly ground)
1 ⁄ 4 cup Capers
1 head Romaine Lettuce