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)

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Appears in Cook's Illustrated September/October 1999

Extensive testing uncovered the secrets of a quick-cooked fresh tomato sauce that is both hearty and brightly flavored.

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...

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