Pasta with Green Olive-Sun-Dried Tomato Sauce and Toasted Bread Crumbs
By America's Test KitchenPublished on August 22, 2007
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
2 slices white sandwich bread (about 2 ounces), crusts removed, bread torn into quarters1 teaspoon extra-virgin olive oil 2 tablespoons extra-virgin olive oil 1 pound spaghetti table salt 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)¼ teaspoon red pepper flakes 3 anchovy fillets, chopped fine1 cup oil-packed sun-dried tomatoes (one 8 ½-ounce jar), rinsed, patted dry, and chopped fine1 can (14 ½ ounces) diced tomatoes, drained, ½ cup juice reserved, tomatoes chopped fine1 cup chopped green olives 1 tablespoon chopped fresh parsley leaves
Before You Begin
Oil-packed sun-dried tomatoes are sold in jars of different sizes. One 8 1/2-ounce jar is enough for this recipe.
Instructions
- Process bread in food processor to evenly fine crumbs, about 10 seconds (you should have about 1 cup); transfer to medium nonstick skillet and toss with 1 teaspoon oil. Set skillet over medium heat and cook, stirring occasionally, until crisp and golden, about 6 minutes. Transfer to small bowl; wipe out skillet.
- Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente. Drain and return pasta to pot.
- Meanwhile, combine remaining 2 tablespoons oil, garlic, red pepper flakes, and anchovies in now-empty skillet; set over medium-low heat and cook, stirring frequently, until garlic is fragrant but not browned, about 3 minutes. Stir in canned tomatoes and cook, stirring frequently, until slightly thickened and dry, about 5 minutes. Stir in sun-dried tomatoes, olives, and reserved tomato juice; cook until heated through, about 1 minute. Stir sauce and parsley into pasta in pot. Serve immediately, sprinkling individual bowls with portion of breadcrumbs.
Time
55 minutesYield
Serves 4 to 6Ingredients
2 slices white sandwich bread (about 2 ounces), crusts removed, bread torn into quarters
1 teaspoon extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 pound spaghetti
table salt
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
¼ teaspoon red pepper flakes
3 anchovy fillets, chopped fine
1 cup oil-packed sun-dried tomatoes (one 8 ½-ounce jar), rinsed, patted dry, and chopped fine
1 can (14 ½ ounces) diced tomatoes, drained, ½ cup juice reserved, tomatoes chopped fine
1 cup chopped green olives
1 tablespoon chopped fresh parsley leaves
Ingredients
2 slices white sandwich bread (about 2 ounces), crusts removed, bread torn into quarters
1 teaspoon extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 pound spaghetti
table salt
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
¼ teaspoon red pepper flakes
3 anchovy fillets, chopped fine
1 cup oil-packed sun-dried tomatoes (one 8 ½-ounce jar), rinsed, patted dry, and chopped fine
1 can (14 ½ ounces) diced tomatoes, drained, ½ cup juice reserved, tomatoes chopped fine
1 cup chopped green olives
1 tablespoon chopped fresh parsley leaves
Ingredients
2 slices white sandwich bread (about 2 ounces), crusts removed, bread torn into quarters
1 teaspoon extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 pound spaghetti
table salt
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
¼ teaspoon red pepper flakes
3 anchovy fillets, chopped fine
1 cup oil-packed sun-dried tomatoes (one 8 ½-ounce jar), rinsed, patted dry, and chopped fine
1 can (14 ½ ounces) diced tomatoes, drained, ½ cup juice reserved, tomatoes chopped fine
1 cup chopped green olives
1 tablespoon chopped fresh parsley leaves
Why This Recipe Works
Sun-dried tomatoes can be dry and overpowering when paired with pasta. In developing our pasta with sun-dried tomatoes recipe, we set out to solve both problems, first by draining and rinsing the tomatoes to rid them of their universally unpleasant marinades, then by cutting them into small pieces to tame their presence. Finally, for our best pasta with sun-dried tomatoes recipe, we paired the tomatoes with equally strong ingredients like olives, garlic, anchovies, arugula, and capers.
Before You Begin
Oil-packed sun-dried tomatoes are sold in jars of different sizes. One 8 1/2-ounce jar is enough for this recipe.
Instructions
- Process bread in food processor to evenly fine crumbs, about 10 seconds (you should have about 1 cup); transfer to medium nonstick skillet and toss with 1 teaspoon oil. Set skillet over medium heat and cook, stirring occasionally, until crisp and golden, about 6 minutes. Transfer to small bowl; wipe out skillet.
- Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente. Drain and return pasta to pot.
- Meanwhile, combine remaining 2 tablespoons oil, garlic, red pepper flakes, and anchovies in now-empty skillet; set over medium-low heat and cook, stirring frequently, until garlic is fragrant but not browned, about 3 minutes. Stir in canned tomatoes and cook, stirring frequently, until slightly thickened and dry, about 5 minutes. Stir in sun-dried tomatoes, olives, and reserved tomato juice; cook until heated through, about 1 minute. Stir sauce and parsley into pasta in pot. Serve immediately, sprinkling individual bowls with portion of breadcrumbs.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments