Pasta with Olives, Garlic, and Herbs

Name: Pasta with Olives, Garlic, and Herbs
Yield: Serves 4 to 6
Ingredients: 5 tablespoons, extra-virgin olive oil; 6 medium, garlic cloves, minced or pressed through garlic press (about 2 tablespoons); 1 tablespoon, minced anchovy fillets (4 to 6 fillets); 1 tablespoon, tomato paste; 1/4-1/2 teaspoon, hot red pepper flakes; 1/4 cup, oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and cut into thin strips; 1 cup, pitted kalmata olives, rinsed and coarsely chopped (see note); 2 large slices, white sandwich bread (about 3 ounces), torn into quarters; 1 3/4 teaspoons, table salt; 1 pound, rigatoni (mezze) or farfalle (see note); 2 ounces, finely grated Parmesan cheese (about 1 cup); 3 tablespoons, chopped fresh parsley leaves; 1 1/2 cups, lightly packed fresh basil leaves, roughly torn; , Ground black pepper; 1 , lemon, cut into wedges

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Appears in Cook's Illustrated July/August 2008

Main Courses

Pasta

Weeknight

Made in Italy with the very best local olives and extra-virgin olive oil, this simple dish can be superb. But how good can it get with ingredients from the supermarket?

SERVES4 to 6

TIME55 minutes

has video

WHY THIS RECIPE WORKS

To tweak our pasta recipe with olives, garlic, and herbs, we looked for supermarket ingredients that would boost flavor. Small amounts of minced anchovy and tomato paste added depth and balance; a few chopped sun-dried tomatoes added concen...

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