Name: Pasta and Fresh Tomato Sauce with Anchovies, Olives, and Capers
Total time: 45 min
Cuisine: ItalianEurope
Ingredients: 3 tablespoons extra-virgin olive oil; 2 medium cloves garlic , minced or pressed with garlic press; 3 anchovy fillets , minced; 2 pounds tomatoes , cored, peeled, seeded, and cut into 1/2-inch pieces; 2 tablespoons chopped fresh basil; 8 brine-cured black olives (large), such as kalamata, pitted and chopped (about 1/4 cup); 1 tablespoon capers , drained; Table salt; 1 pound pasta (see note)

Why This Recipe Works

To preserve the fresh tomato flavor in our fresh tomato pasta sauce recipe while ensuring a hearty, dense texture, we cooked the tomatoes in extra-virgin olive oil and garlic after peeling and seeding them. Cooking them in a wide pan promoted quick evaporation, and thinning out the sauce with a small amount of pasta water brought them to just the right consistency.

Before You Begin

Any type of tomato may be used in this recipe—just make sure to choose the ripest, most flavorful ones available. Short tubular or curly pasta shapes such as penne or fusilli are well-suited to this chunky sauce. Alternately, before adding the basil, the sauce may be pureed in a blender or food processor so it will coat strands of spaghetti or linguine. The recipe may be doubled in a 12-inch skillet. The sauce freezes well, but add the basil when reheating.

Instructions

Heat 2 tablespoons oil, garlic, and anchovies in medium skillet over medium heat until garlic is fragrant but not browned, about 2 minutes. Stir in tomatoes; increase heat to medium-high and cook until liquid given off by tomatoes evaporates and tomato pieces lose their shape to form a chunky sauce, about 10 minutes. Stir in basil, olives, and capers and salt to taste; cover to keep warm.

Meanwhile, bring 4 quarts water to boil in large pot or soup kettle. Add 1 tablespoon salt and pasta. Cook until pasta is al dente (refer to package directions; cooking times vary with different shapes). Reserve 1/4 cup cooking water; drain pasta and transfer back to cooking pot. Mix in reserved cooking water, sauce, and remaining tablespoon oil; toss well to combine. Serve immediately.