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Pork Pappardelle Puttanesca with Basil and Pecorino Cheese
PORK21Ingredients
4Hours
670Calories
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Ingredients
US|METRIC
8 SERVINGS
- 4 lb. boneless pork shoulder roast (trimmed)
- 2 tsp. kosher salt (plus more to taste)
- 1 tsp. black pepper
- 5 cloves garlic
- 4 Tbsp. extra-virgin olive oil (plus more for serving, optional)
- 2 carrots (chopped)
- 2 stalks celery (chopped)
- 1 yellow onion (chopped)
- 2 Tbsp. anchovies (in oil, drained and finely chopped)
- 2 Tbsp. red chile flakes (plus more to taste)
- 28 oz. tomatoes (peeled whole, in juice, coarsely chopped, juice reserved)
- 1 sprig fresh thyme
- 1 sprig fresh thyme
- 1/2 tsp. dried thyme
- 1 bay leaf
- 3 Tbsp. capers (drained and rinsed)
- 9 oz. cherry tomatoes (halved)
- 1/2 cup kalamata olives (pitted)
- 17.6 oz. pappardelle
- 12 fresh basil leaves (large, torn into small pieces)
- 1/2 cup Pecorino Romano cheese (freshly grated, plus a chunk of Romano for serving, optional)
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Directions
- Liberally rub pork shoulder with salt and pepper. Cut 2 garlic cloves into 16 slivers. Make sixteen 1-inch incisions and insert a sliver in each. Cover and refrigerate for 6 to 12 hours.
- In a Dutch oven or large ovenproof casserole, heat 2 tablespoons of oil over medium-high heat.Add pork and brown on all sides. Transfer pork to a platter. Pour out all but 2 tablespoon of fat and return Dutch oven to medium-high heat. Chop 2 more garlic cloves.Add carrot, celery, onion, and chopped garlic and cook, stirring occasionally, until softened, about 3 minutes. Stir in 1 tablespoon of anchovies and 1 1/2 teaspoons chili flakes and stir until fragrant, about 1 minute. Add tomatoes with their juices, thyme, and bay leaf to Dutch oven and bring to a boil, scraping up browned bits on the bottom with a wooden spoon. Return pork with any juices to the Dutch oven.Add enough hot water to almost cover the pork and return to a boil.
- Tightly cover Dutch oven and bake in 375 degrees F. oven, turning pork occasionally, adding hot water as needed if liquid reduces, until pork is very tender, about 3 hours. Remove from oven and let pork cool in sauce until easy to handle, 1 to 2 hours. Discard the thyme branch and bay leaf.
NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories670Calories from Fat360 |
% DAILY VALUE |
Total Fat40g62% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol175mg58% |
Sodium1100mg46% |
Potassium1180mg34% |
Protein48g |
Calories from Fat360 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A90% |
Vitamin C35% |
Calcium25% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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