Pizzicotti Alla Puttanesca

Method

1. Prepare the dough: mix 500g of tipo 0 flour, 3g of dried yeast, 250g of warm water, a drizzle of extra virgin olive oil, and a pinch of salt.
2. Knead until smooth and elastic, then cover with plastic wrap and let rise at room temperature until doubled in volume.
3. While the dough rises, prepare the puttanesca sauce: heat a drizzle of oil in a pan and add a clove of garlic and some chili pepper.
4. Break the garlic with your hands (Roman style). When it sizzles, lower the heat and add San Marzano tomatoes, a handful of olives, and some desalted capers.
5. Season with a pinch of salt and let the sauce simmer.
6. Once the dough has doubled, turn it out onto a work surface and roll it into long ropes.
7. Bring a pot of salted water to a boil. Pinch off small pieces of dough (pizzicotti) directly into the boiling water.
8. Let the pizzicotti cook until they float to the surface (about 2 minutes), then transfer them to the sauce.
9. Remove the garlic clove from the sauce, add the drained pizzicotti, and toss gently over low heat.
10. Finish with fresh parsley and serve immediately.