Summer Pasta Puttanesca

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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.

SERVES 4

TIME 55 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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