Pasta and Fresh Tomato Sauce with Anchovies, Olives, and Capers

Name: Pasta and Fresh Tomato Sauce with Anchovies, Olives, and Capers
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 tablespoons, extra-virgin olive oil; 2 medium cloves, garlic, minced or pressed with garlic press; 3 , anchovy fillets, minced; 2 pounds, tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces; 2 tablespoons, chopped fresh basil; 8 , brine-cured black olives (large), such as kalamata, pitted and chopped (about 1/4 cup); 1 tablespoon, capers, drained; , Table salt; 1 pound, pasta (see note)

0 comments

Appears in Cook's Illustrated September/October 1999

SERVES4

TIME45 minutes

WHY THIS RECIPE WORKS

To preserve the fresh tomato flavor in our fresh tomato pasta sauce recipe while ensuring a hearty, dense texture, we cooked the tomatoes in extra-virgin olive oil and garlic after peeling and seeding them. Cooking them in a wide pan promot...

This is a members' feature.