Spaghetti alla Puttanesca (Serves 2)
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Ingredients:
6–8 oz good quality imported spaghetti
2 cups chopped vine-ripe tomatoes or canned peeled plum tomatoes (cut into 1″ pieces) or cherry tomatoes
3–4 cloves garlic, thinly sliced
½ cup pitted small Italian olives
4 anchovy filets
1 tablespoon capers
Pinch of red chilies
Good quality olive oil
Salt and pepper
Fresh basil and parsley
Instructions:
Heat a 10″ skillet over medium heat. Add 2 tablespoons olive oil and, when it begins to shimmer, add the garlic, anchovies, and red chilies.
Sauté gently until the garlic is very lightly browned.
Add the tomatoes, capers, olives, salt, and pepper. Turn the heat up a bit.
After a minute, taste and adjust seasoning.
Add the basil and parsley, along with another ounce of olive oil.
Add drained, cooked pasta and mix well.
Finish with some grated Parmigiano Reggiano and serve!
all right upgrade your skills in the kitchen with help from a local pro yes Molly Real is learning how to think shop and cook like a chef hi Mald i sure am and not just any chef a chef that owns a golden retriever okay you guys we met Bear now it’s time to meet this human Chef Rick Maym of the Water Boy restaurant and One Speed Pizza the Water Boy of course in Midtown one speed uh East Sacramento is just just the perfect little neighborhood restaurant chef Rick when I think about you know what Sacramento’s culinary scene is today just the appreciation of local agriculture you are one of the people that comes to mind first and you really helped and I know you’re probably too modest but you really helped set that stage uh let’s talk about you you’re from the area you were born and raised in Carmichael and you worked at a restaurant growing up yes called get this buffet excellence and it was all you could eat restaurant but the family that owned it had come from Southern California and had been in the restaurant business their whole life and uh it was the the amount of love and appreciation they showed for that it just it got into me from a very early age you caught the bug i did yeah like they gave up on school after you know at 17 and like I’m not going to go to school i’m just going to be a chef you know so So you went to San Francisco you did an apprenticeship at the St francis hotel yes yeah it was very structured three years you know going in and just like you would think like peeling potatoes and carrots and picking parsley for what seemed like forever and I just wanted to be a cook but um yeah by the time the three years is over you know I’d moved through every station and the St francis was great because it had six restaurants and 40 banquet rooms and catering and so and international people and that was the thing that was most affecting was you know working with people from China and France and Italy and Poland and you name it and uh it was it was really an eye opening experience for a young you learned everything came back to Sacramento where you kind of had an epiphany moment with the local produce but what really changed your perspective is right before you opened the water boy it was a trip to Europe yes yeah yeah I went to France and it was a guided culinary tour put on by a chef from Sha Panise and his wife who was very involved in the wine world there her family going way back and it was just a it was just a great experience again I was really young i was in my early 30s and uh it was just so affecting and I you know coming back I decided that I needed to make a change if I was going to glean any sort of satisfaction from from my career so bear needs more pets uh okay water boy you opened in 1996 uh and again just really your commitment to local agriculture to what’s in season and what’s local uh it it changed Sacramento it helped change Sacramento one Speed opened in 2009 and that was kind of your um ode to Well you love bikes you love One Speed bikes but also let’s slow down let’s appreciate let’s sit down and appreciate our food together absolutely yeah so and that’s that is unchanged i mean One Speed has really turned into everything I was hoping it would be and we it’s it’s truly a you know a a East Sack and family business and we get people that ride bikes and park them out front and um it’s it’s gone really well so I remember I mean I was growing up seven blocks away from it and when it opened up it I mean it just changed everything and it was the first time I was like I have a neighborhood place with this level of food i felt like maybe I was a little bit European which I think was kind of the point yeah exactly yeah I I get that feeling exactly well I can’t wait to learn um some cooking skills from you what are we making today we’re making a little pasta we’re making pasta pinesca so with very simple very manageable for for people to do i’ll show you how to do it uh just spaghetti with uh tomatoes and typically well this time of year the only thing we have available right now are cherry tomatoes and these are vine ripen and brought to us from Full Belly Farm in Route 64 um and then we make the spaghetti in the restaurant but it’s certainly there’s great spaghetti out there to be had and uh it’s very simple comes together quickly and is a nice expression of what you might want to eat in the summertime great i can’t wait to learn from you can’t wait to eat it hey we’re going to go ahead we’ll post uh we’re going to take a picture right after this bear you can you should definitely be in it too uh we’ll post it to social media Facebook and Instagram that’s where you come in if you have a culinary question for Chef Rick you can go ahead ask your question he’ll answer them in the 10:00 hour very few people uh have more expertise knowledge skills talent passion than Chef Rick so I hope you get those questions in uh what a treat today is i can’t wait to see you guys in the 8:00 hour right on thanks how about you Bear he’s ready bear’s like “Give me some.” He just can’t eat it i’ll take some spaghetti too thanks Mom thanks Molly well how about you impress your friends with some next level cooking and it’s all thanks to a local pro yeah Molly is live this morning showing us how we can become one with the food as we continue our lack of chef series chef Rick showing off sharpening a knife right there sharp knife exactly right hey guys if you’re just joining us we are in the kitchen with Chef Rick Maym he’s the chef owner at the Water Boy restaurant and One Speed Pizza in East Sack uh one of the biggest forces behind Sacramento’s culinary scene as it is now and uh one of the biggest reasons for that is your dedication to local agriculture uh what’s in season what’s local so chef what are we making this morning well we’re going to make pasta putes so we’re we’re going to make um spaghetti that we extrude at the restaurant i’ve got a little Italian pasta extruder that works really well um and it’s a very simple summer pasta tomatoes basil parsley garlic anchovi olives and capers and some red chili to bring the heat a little bit okay well let’s talk about the ingredients and then in the 9:00 hour we’ll actually make it starting with the pasta most of us aren’t going to make our own pasta what What do we do well you can buy it last night I taught a class on pasta making it wasn’t this type of pasta but it was just like egg noodles and things like that uh but I strongly recommend going to Cordy Brothers if you’re going to be you know you’re in ESAC even if you’re not make the journey it’s it’s like a going to a a museum a history museum and what do you look for in the pasta well imported typically imported pastas so they have so many different things to choose from and so the spa they have a dozen different types of spaghetti so you find one you like me too i mean Rick there is amazing he really is uh the tomatoes i just ate one of these tomatoes it was the first tomato of the season that I’ve eaten and Oh it’s candy where did you get these yeah it is like candy right they are um these came from Route 64 over in Tahoe Park in Full Belly Farm out in Cape Valley uh both are great route 64 by the way has its own market on Saturdays if you follow them on Instagram and Full Belly Farm is just one of the premier elite farms in our area absolutely um you’re cooking with anchovies tell us about that people so I think anchovies every people love anchovies they just usually don’t realize it because their first experience has been with bad anchovies and too many of them but if used properly it’s it’s one I wouldn’t I would find it hard to cook without anchovies in a lot of dishes and it’s perfect for this dish here so used properly they will enhance a lot of different things we sell you know a 100,000 Caesar salads and every year and they all have anchovies and people love it so and you get your anchovies or where they’re they’re Italian oil packed from the RECA company reCA and they you can buy these at Cordy Brothers like hey it’s a commercial I’m going to collect my check from them yeah and then I think it’s always interesting uh how chefs choose to prepare their garlic you sliced it which is different than chopping which is different than crushing so you’re going to know it so we’re going to we’re going to cook this gently and it’s going to be very pleasantly sweet this is new garlic and u you’ll get a bite of that and you oh that’s garlic but it’s not going to be so strong it’s going to be very very mellow and and really um rich tasting almost beautiful okay well guys uh now we know how to shop for this dish next up in the 9:00 hour we’re going to cook it and it’s going to be super fast super delicious uh and we posted a picture of us with Bear there you can find it on Instagram and Facebook if you have questions for Chef Rick you can go ahead and ask them we’ll answer them in the 10:00 hour of the show well if you have a question for Bear we’ll try to get something out of him too he wants his time to shine bear there thanks Molly he’s resting love it thank you Molly there is a culinary pro who wants to help you become more confident in the kitchen yes indeed molly Reel is live this morning giving us a lesson or really getting a lesson on how to cook like a chef like a chef yeah we are cooking okay we are in the kitchen with Chef Rick Maym of the Water Boy restaurant and One Speed Pizza uh we are making a dish for pasta pines and here’s the thing uh we are making the entire sauce in this interview that’s how easy that’s how quick it is to do this so chef take us through what you’ve already done you had some garlic and anchovies heated up the olive oil sauteed the garlic and anchovies just a little bit like just lightly to get them sizzling and then adding the tomatoes and then those are going to break down just a little bit i’ve added some salt and pepper i’m going to put a little pinch of um red chili in there just to bring a little bit of u warmth and that’s about it so as this cooks just real quickly I’ll add just maybe just a little bit of uh the pasta water to it okay just to kind of encourage that all right so instead of olive oil you put in I started with olive oil so just a little bit of that to make the sauce and then I’m going to finish it with some capers and some olives and a little bit of parsley and some beautiful basil and this whole dish okay wait a second that was so fast isn’t that great yeah so and it’s done so this is great you can eat this right now cook the pasta add it to it or you can let this sit for a little while and let it cool down a little bit and on a 100 degree Sacramento day it’s really kind of a nice refreshing way to have a a pasta with tomatoes and that’s a little trick I learned from Viva like many many years ago we did this yeah I love Viva so and then what we need to do now though is taste what’s happening here to make sure that um but is your mouth on fire no no so great here here no cuz everything is just give it a little blow good good isn’t that great just so simple so good so I’ll finish this with a little bit of olive a little more olive oil and um toss the noodles in there wait that was so perfect too great huh it was so good and as we’ve been talking about you know on camera and off camera all morning it really is just using the right ingredients not not worrying about what it looks like or doing too much with it just finding what’s local what’s seasonal um Oh makes it easy i don’t want to wait another hour to eat that so that’s why we have not cooked the pasta yet because we’re going to cook it right before we eat in the 10:00 hour also guys we’re also going to answer your questions at home there’s some really good ones already you can go to Facebook or Instagram look for the picture of us with uh Bear right there say hi Bear it’s been a long day for Bear yeah and as we eat this pasta dish right in front of all of you uh we’re going to answer some of your culinary questions so that’s coming up and then Chef Ruth was nice enough to share the actual written recipe for it so we’ll be posting that online after but can you usually we don’t have enough time uh to make an entire thing and that was like half of this 3 minutes that how easy i love that oh you guys are going to love this i can’t wait to put it all together we will see you in the 10:00 hour don’t forget to ask those questions huh Bear yeah he’s ready you can smell it he loves anchovies he’s been laying down this whole time he’s like “Wait what’s happening in Also Wally we’re back here just amazed the chef was able to just eat that hot tomato right out of the pan and not burn his mouth.” We’re like “Wow it was incred.” Hey you know that’s years of That’s years of culinary experience right there like a chef thank you Molly appreciate it if you wanted to take your culinary skills to the next level now is your chance by asking a question for a chef yes indeed so we’re going to check back in with Molly Real who is teaching us how to cook like a chef this morning yes oh what a morning it’s been so we are in the kitchen with Chef Rick Maym he’s the owner of the Water Boy restaurant in Midtown and One Speed Pizza in East Sacramento he has been making this incredible pasta dish for us super simple you can throw the sauce together in about 3 minutes local ingredients um we’re going to have the recipe online uh so as you’re putting this together for us and we’ll enjoy it Chef Rick uh we have some viewer questions for you fire away i’m ready uh where did your love from cooking come from we kind of covered this in the 7:00 hour but yeah well it started with my dad my dad was the cook in our family my mom was very talented um at a lot of things but not cooking and my dad uh grew up cooking in restaurants and he was a cook in the army and then every every Sunday uh when we got a little bit older he was the guy that took over the Sunday family dinner and that was my very first experiences with uh with cooking good food or eating good food uh start with my with my pot i love that what’s your favorite thing currently on the menu so we’ll do let’s start with water boy yeah um well I’ I’ve got a soft spot for the uh spaghetti and meatballs that we’re serving right now it’s kind of a throwback dish and it’s really delicious uh my chef uh Kate has come up with a straw a very seasonal strawberry salad which is being very wellreceived and that’s fun to eat um one speed I mean I love all the pizzas and Joe my chef there is doing such a great job but um we have another we have a little appetizer it’s kind of a riff on um eggplant parmesan it’s crispy fried eggplant with a with a ragu of cherry tomatoes and baratha and balsamic it’s really good so yeah I like those okay someone also wanted to know about where to get the pasta we talked about uh Cordy Brothers is obviously great but you also wanted to talk about this pasta right here oh yeah a friend of mine Jason Azavdo has started this pasta therapy company and his uh he has a website you can order his stuff online and go to the farmers market and he’s there yeah uh and he makes sauces and he’s just a great guy and I got to get together with him a couple weeks ago and and I know he’s he’s also doing like pasta making classes as well yeah he’s a chef he’s a trained and really good good a good cook a good chef and this is what he does yeah he’s got a great Instagram he’s doing popups you should follow him on Instagram you’re also starting to do some classes again yeah we we are re re igniting the flame with our with our classes so Laura will follow we’ll we’ll promote those as we as we get along but uh I really love teaching classes i love um showing people how simple it is to make something delicious can we try it oh yeah i’m like well you did a great job teaching us today uh someone also wanted to know does it matter does the quality of your oven matter or is it more about technique uh the quality of the oven matters in that you need it to be consistent so this is you need to be able to you know both sides of your oven cook at the same um at the same temperature um but you know I mean look at what I’m cooking on here it’s um it’s a little electric stove so you can do you could do it if you have the right ingredients you can make anything work yeah you know that cheese that you just grated yes you said if you could only eat if it was the last cheese you ever ate it would be that one it’s a parmesan parmesano reaniano it’s what you serve at the restaurant yep okay and we use uh that’s that’s the parmesan cheese so if you have parmesan in one of those green cans I don’t recommend that it’s okay uh but next time you get something a little better and uh it will prove um it’s worth to you when you something you can um thank you for this dish it was so simple it’s so delicious it tastes like summer you can find the recipe on our website after this show thank you so much and the next time you’re choosing where to eat I hope you consider the Water Boy restaurant in Midtown or OneSpeed Pizza in East Sacramento all Chef Rick wants to do is serve people and make them happy with food and that’s certainly what you’ve done this morning thank you so much and thanks for everything you’ve done for Sacramento and the food scene here it’s uh you’re kind of a big deal Chef and a very special thing oh yeah bear come here look at that good s girl yeah he’s my my sue chef yeah he’s good thank you Molly sometimes it’s just the simplest dishes that the best my cardinal rule i didn’t even taste it before I served it to you but yeah I think it’s Thank you Molly