Pasta and Tomato Sauce with Anchovies and Olives
By America's Test KitchenPublished on May 24, 2012
Time
55 minutes
Yield
Dresses 3/4 pounds pasta; serves 3
Ingredients
Before You Begin
If you use whole canned tomatoes, avoid those packed in sauce or puree, which results in a dull, relatively flavorless sauce without the interplay of sweetness and acidity. If you choose Muir Glen Diced Tomatoes instead, use the can's entire contents, without discarding any liquid. The pasta and sauce quantities can be doubled, but you will have to simmer the sauce for an extra five or six minutes to thicken it. If you do not have a garlic press, mince the garlic very fine and sauté it for one minute rather than two. Note that the salt in this recipe is added in two batches; if you are using the sauce for something other than pasta, simply salt to taste rather than adding the second quantity of salt. Although 3/4 of a pound of pasta may seem an odd quantity, a full pound of pasta will dilute the sauce, resulting in a lack of flavor.
Instructions
- If using diced tomatoes, go to step 2. If using whole tomatoes, drain and reserve liquid. Dice tomatoes either by hand or in workbowl of food processor fitted with metal blade (three or four 1/2-second pulses). Tomatoes should be coarse, with 1/4-inch pieces visible. If necessary, add enough reserved liquid to tomatoes to total 2 cups.
- Process garlic through garlic press into small bowl; stir in 1 teaspoon water. Heat 2 tablespoons oil, garlic, red pepper flakes, and minced anchovies in 10-inch sauté pan over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in parsley, sugar, and 1/2 teaspoon salt.
- Meanwhile, cook pasta until al dente in large pot of boiling, salted water. Reserve 1/4 cup cooking water; drain pasta, and transfer it back to cooking pot. Mix in reserved cooking water, sauce, olives, capers, and remaining oil and salt; cook together over medium heat for 1 minute, stirring constantly, and serve immediately.
Time
55 minutesYield
Dresses 3/4 pounds pasta; serves 3Ingredients
Ingredients
Ingredients
Why This Recipe Works
Given that good fresh tomatoes are a rare commodity and that we wanted a tomato sauce recipe that home cooks could use year-round, we decided to use canned tomatoes. After conducting a number of tests, we determined the crucial ingredients to be garlic, olive oil, salt, and sugar. We discovered that a garlic puree, diluted with water and sautéed briefly in olive oil, provided a mild, even garlic flavor while greatly reducing the possibility of overcooking the garlic.
Before You Begin
If you use whole canned tomatoes, avoid those packed in sauce or puree, which results in a dull, relatively flavorless sauce without the interplay of sweetness and acidity. If you choose Muir Glen Diced Tomatoes instead, use the can's entire contents, without discarding any liquid. The pasta and sauce quantities can be doubled, but you will have to simmer the sauce for an extra five or six minutes to thicken it. If you do not have a garlic press, mince the garlic very fine and sauté it for one minute rather than two. Note that the salt in this recipe is added in two batches; if you are using the sauce for something other than pasta, simply salt to taste rather than adding the second quantity of salt. Although 3/4 of a pound of pasta may seem an odd quantity, a full pound of pasta will dilute the sauce, resulting in a lack of flavor.
Instructions
- If using diced tomatoes, go to step 2. If using whole tomatoes, drain and reserve liquid. Dice tomatoes either by hand or in workbowl of food processor fitted with metal blade (three or four 1/2-second pulses). Tomatoes should be coarse, with 1/4-inch pieces visible. If necessary, add enough reserved liquid to tomatoes to total 2 cups.
- Process garlic through garlic press into small bowl; stir in 1 teaspoon water. Heat 2 tablespoons oil, garlic, red pepper flakes, and minced anchovies in 10-inch sauté pan over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in parsley, sugar, and 1/2 teaspoon salt.
- Meanwhile, cook pasta until al dente in large pot of boiling, salted water. Reserve 1/4 cup cooking water; drain pasta, and transfer it back to cooking pot. Mix in reserved cooking water, sauce, olives, capers, and remaining oil and salt; cook together over medium heat for 1 minute, stirring constantly, and serve immediately.
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