Pork Pappardelle Puttanesca with Basil and Pecorino Cheese Recipe | Yummly

Pork Pappardelle Puttanesca with Basil and Pecorino Cheese

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Pork Pappardelle Puttanesca with Basil and Pecorino Cheese

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  • 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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    1. 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.
    2. 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.
    3. 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.
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