Bloomberg Businessweek - USA (2020-05-04)

Pasta

Puttanesca

TimHollingsworth

Chef-owner,Otium,LosAngeles

Why:Thisis sucha classic,

andit’smadewithpantry

staplesweforgetwehave,

suchasa jarofcapersor

olivesyoupickedupand

usedonce.Serves 4

4 tbsp.oliveoil

½mediumyellowonion,

chopped

4 garliccloves,minced

2 cupscannedtomatoeswithjuice

8 anchovies

½cuppittedchoppedolives

3 tbsp.capers

3 tbsp.choppedpickledredpeppers,

preferablyspicy

Saltandfreshlygroundpepper

1 lb.pasta

Crushedredpepperflakes

Choppedfreshherbs—whateveryou

haveonhand—parsley,basil,and

oregano,forserving(optional)

Ina skillet,heatoil.Addonionandgarlic
andcookovermoderateheat,stirring
occasionally,untiltranslucent,about
7 minutes.Addcannedtomatoesandcook
for3 to4 minutes.Addanchovies,olives,
capers,andpickledpeppers.Seasonwith
salt,pepper,andredpepperflakes;cook
untilsaucethickens,about4 minutes.
Meanwhile,ina potofboilingsalted
water,cookpastaaccordingtopackage
directions,untilal dente.Drain,reserving
somepastacookingwater.Addtosauce
witha littlecookingwaterandtossto
combine.Sprinklewithherbsandserve.
58

PHOTOGRAPHS BY COCO HOLLINGSWORTH (PASTA, HOLLINGSWORTH), ALON SHAYA (SHAKSHUKA), COURTESY SAFTA DENVER (SHAYA)

FOOD SPECIAL Bloomberg Pursuits May 4, 2020

Shakshuka

Alon Shaya

Chef-owner, Safta, Denver; and

Saba, New Orleans

Why: Chances are, like

me, you have eggs and a

can of tomatoes on hand.

Outside of that, you can

be as creative as you’d

like: Toss in your favorite

vegetables or meats,

along with any herbs and

spices. Allow at least one

egg per person, but you

can also add extra egg

yolks. I always serve it

with homemade zhoug,

a Middle Eastern green

chile-cilantro sauce

(Trader Joe’s also makes

it), but use any hearty

hot sauce. Serves 4

3 tbsp. extra-virgin olive oil

1 pint cherry tomatoes, halved

1 small red bell pepper, stemmed,

seeded, and sliced

1 small green bell pepper, stemmed,

seeded, and sliced

½ medium yellow onion, thinly sliced

2 garlic cloves, chopped

2 cups canned whole tomatoes with

juice, coarsely chopped

4 eggs, plus any leftover yolks

Kosher salt

¼ cup thick hot sauce, preferably zhoug

Heat oil to shimmering in a large

enameled or stainless-steel skillet with a

lid. Remove from heat and carefully add

cherry tomatoes to avoid splattering.

Return pan to moderately high heat and

let char without stirring for 2 to 3 minutes.

Add bell peppers, onion, and garlic; cook,

stirring, until vegetables turn golden

at the edges, about 15 minutes. Add

canned tomatoes and cook until juices

are reduced, 4 to 5 minutes. Season well

with salt. Reduce heat to low and, using

a spoon, make little wells in the sauce for

eggs and yolks. Crack an egg or pour a

yolk into each well; cover pan and cook for

4 to 5 minutes, until egg whites are set but

the center still jiggles. Dollop hot sauce

over eggs before serving.

Ta ke s

EGG YOLKS

Leaves

CANNED

TOMATO, ONION,

AND GARLIC

Ta ke s

CANNED

TOMATO, ONION,

AND GARLIC

CHEF'S CHOICE

CHARITIES

Keep the goodwill going—

support these worthy causes.

Waxman: Citymeals on Wheels

Soto-Innes, Dabney: No Kid Hungry

Leali: One Off Hospitality GoFundMe

Shaya: The Lee Initiative

Hollingsworth: The Alzheimer’s

Association