Ciao Famiglia Gusto!
This weekend, we’ve got some electrifying live performances lined up just for you at Gusto Taphouse & Biergarten. On Friday, 7/26, from 5;30 to 8;30pm, get ready to move to the beats of DJ Bobby Freedom! His energy is contagious, and his music will have you dancing all night long!
Then, on Saturday, 7/27, from 6:00 to 9:00pm, we’re thrilled to welcome back Timbear! If you haven’t experienced Timbear in our cozy Biergarten setting, you’re in for a treat. It’s the perfect way to unwind and enjoy a summer evening with friends and family.
Mamma Dina is back in town! If you see her around the café, make sure to say “Ciao!” and give her a warm welcome. She's beyond excited to be back in the US to visit Elena, Nick, and Lorenzo!
We can’t wait for you to try our brand-new Bologna Panini! Imagine biting into layers of rich Mortadella, creamy Burrata cheese, and our signature pistachio pesto spread, all nestled between slices of our freshly baked focaccia. It’s a culinary masterpiece that captures the essence of Italy in every bite. Try one the next time you come in!
This week, our Taphouse is serving up some mouthwatering specials that are sure to delight your taste buds. Dive into our Spaghetti alla Puttanesca, a dish bursting with bold flavors and fresh ingredients. Or indulge in our Sausage & Mushroom Pizza, a perfect blend of savory sausage and earthy mushrooms on a crispy crust from our wood-fire oven! These specials are crafted with love and are perfect for a satisfying meal.
You’ve kept us so wonderfully busy, and for that, we’re incredibly grateful! To give our hardworking team a well-deserved break, we’ll be closing the café a little early this Sunday, 7/28, at 2 pm.
Want to try your hand at our Puttanesca special at home? We've included our recipe below! You can find all the necessary ingredients at Gusto Market!
We can’t wait to share these experiences with you at Gusto Italian Cafe and Taphouse & Biergarten. Your presence makes our spaces vibrant and full of life. Here’s to another week of great food, fantastic music, and wonderful memories!
Buon Appetito
Elena & Nick
Gusto Puttanesca
Ingredients
Apulia mixed Olives (from the Market) – Try to use good quality, fresh olives from the Market.
Anchovies – This adds savory flavor and salt to the sauce without leaving it “fishy-tasting”. The anchovies are finely chopped and dissolve into the sauce, and any strong fishiness disappears leaving just deliciously deep umami. I prefer to use whole anchovies and finely mince it myself because it has better flavor than using anchovy paste!
Spaghetti – Traditionally made with spaghetti or vermicelli pasta (i.e. the thinner spaghetti), though this recipe works just fine with any long pasta. The best are our homemade Tagliolini
Tomatoes – Crushed pilled tomatoes La Valle from the Market
Capers – Adds little pops of briny goodness and that unique caper flavor to the sauce.
Garlic – Because this is Italian food!
Chili flakes (aka red pepper flakes) – A pinch of heat is wonderful in this sauce. It’s not a spicy sauce, here it’s just a background hum of warmth.
Extra virgin olive oil – For cooking and finishing.
Fresh parsley – If you don’t have Italian parsley, serve with a sprinkle of parmesan instead. The extra flavor will compensate for absence of fresh herb flavor.
Recipe
Cook garlic. Heat olive oil in a medium skillet over medium high heat. Add garlic and cook for 15 seconds until it starts turning golden.
Cook anchovies. Add anchovies, capers, olives and chilli flakes. Cook for 1 minute.
Tomato. Add tomato, then add 1/2 cup of water into the can. Swirl around to rinse then pour into the skillet. Cook over medium heat for 10 minutes or until the tomato has broken down and created a sauce. Turn off stove when ready if not timed with cooked pasta.
Cook pasta. Meanwhile, add 2 teaspoons salt into a pot of boiling water. Then add pasta and cook for 4 minutes. (if it's the fresh eggpasta from the Market).
Reserve pasta water. Note: Just before draining, scoop out a mugful of pasta cooking water and set aside. Then drain pasta in a colander.
Toss pasta. Immediately add pasta into sauce. Add 1/4 cup of pasta cooking water reserved from previous step then use 2 wooden spoons to toss the pasta, still on a low stove, for 1 minute or until the sauce is no longer in the skillet but rather clinging to the pasta strands (but still slick and slippery). If the pasta gets too dry, add more pasta cooking water and toss.
Serve. Immediately transfer into warmed bowls. Drizzle with olive oil, sprinkle with parsley. Serve immediately!
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