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Pasta with Raw Tomato Puttanesca
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    • Ingredients

    Serves:

    Directions

    Bring a large pot of water to a boil and salt it. Put the tomatoes, oil, garlic, olives, capers, anchovies, half the basil, and a sprinkle of salt and pepper in a broad-bottomed bowl. Mash together well, using a fork or potato masher, but do not puree. (At this point, you can let the sauce rest at room temperature for up to 2 hours.)

    Cook the pasta in the boiling water until tender but not mushy. Ladle some of the cooking water into the sauce to thin it out a bit and warm it up. Remove the garlic. Toss the pasta with the sauce; taste and adjust the seasoning. Top with the remaining basil and serve.

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    1 Comment

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    rachelsimpson63

    I used up a bunch of fresh tomatoes for this -- so many tomatoes this year from the garden and so few last year because of the blight. Add crushed red pepper if you want to spice it up a bit (that's what I did).

    September 01 2010 at 8:02 AM Report abuse rate up rate down Reply

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