Pasta and Tomato Sauce with Anchovies and Olives

Name: Pasta and Tomato Sauce with Anchovies and Olives
Yield: Dresses 3/4 pounds pasta; serves 3
Cuisine: Italian
Ingredients: , 1 (28-ounce) can diced tomatoes or whole tomatoes (not packed in puree or sauce); 3 medium cloves, garlic, peeled; 3 tablespoons, extra-virgin olive oil; 1/2 teaspoon, red pepper flakes; 3 , anchovy fillets, minced; 1/4 cup, minced fresh parsley leaves; 1/4 teaspoon, granulated sugar; 1 1/2 teaspoons, table salt; 3/4 pound, pasta; 1/4 cup, kalamata olives, pitted and sliced; 2 tablespoons, capers, drained

1 comment

Appears in Cook's Illustrated May/June 1997

SERVESDresses 3/4 pounds pasta; 3

TIME55 minutes

WHY THIS RECIPE WORKS

Given that good fresh tomatoes are a rare commodity and that we wanted a tomato sauce recipe that home cooks could use year-round, we decided to use canned tomatoes. After conducting a number of tests, we determined the crucial ingredients ...

This is a members' feature.