Summer Pasta Puttanesca

Name: Summer Pasta Puttanesca
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 tablespoons, extra-virgin olive oil; 4 , garlic cloves, minced; 1 tablespoon, anchovy paste; 1/4 teaspoon, red pepper flakes; 1/4 teaspoon, dried oregano; 1 1/2 pounds grape or, cherry tomatoes; 1 pound, campanelle; , Salt; 1/2 cup pitted, kalamata olives, chopped coarse; 3 tablespoons, capers, rinsed and minced; 1/2 cup, minced fresh parsley

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By Andrew Janjigian

Appears in Cook's Illustrated September/October 2013, America's Test Kitchen TV

A bumper crop of sweet, ripe tomatoes can brighten the pungent flavors of this Italian classic—or leave the noodles drowning in a waterlogged sauce.

SERVES4

TIME55 minutes

has video

WHY THIS RECIPE WORKS

Our version of fresh pasta puttanesca uses grape or cherry tomatoes, which are excellent in summer and among the best variety of tomato available year-round. To retain fresh tomato flavor, we puree and drain them, after which their juices g...

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