Puttanesca and Lamb Chops

Ingredients

6-8 Lamb Chops
1/4 c Bei Pomodori Spice*** or Italian Seasoning
1 Tbsp Garlic Powder
2/3 c Red wine
1 c Passata
2 Tbsp Dried Carrot

~ 4 c Fresh Linguine
8 c Salted Water
2-4 Tbsp Butter
1 can Anchovies**- drained
1 Onion- diced
4 cloves Garlic- crushed
8-12 Kalamata Olives
1 1/2 Tbsp capers
1 Tbsp Aleppo chili flakes
~1/4 c Passata
~1/4 c Pasta Water*
1/2-1 c Fresh Grated Parmigiana

Preheat Oven to 225ºF
Press both sides of Lamb into spices and nestle in a Pyrex pan
Cover in Wine and Passata.
Top with Dried Carrots and Bake for ~2 hours.
Let stand for 10 min after cooking.

Roll the pasta dough.
Turn the Salted Water to high in a pasta pot.
Cut the pasta into linguine and add to boiling water.
Head butter in cast iron on medium. 
Dissolve the Anchovies and add Onions and Garlic.
when Onions are translucent add Kalamata, Capers, Chili and awaken.
Stir in Passata and Pasta Water.
Add Pasta, stir and turn off heat.
Top with Fresh Grated Parmigiana.

*Starch rich water from cooking pasta.

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**Substitute Anchovies with 1 Sardine and 1 Tbsp Fish Sauce got my husband's favorite Bussyne​sca!

***Bei Pomodori Spice by Uncle Molly's Stash. Message me for more information or to place an order.