YieldsMakes 3 or 4 servings
AuthorLenore M. Klass, Koloa, Hawaii,

Lenore Klass's family loves Italian food, especially her fresh, light version of the classic anchovy-flavored puttanesca sauce. Instead of using a cooked tomato sauce base, she barely heats diced fresh tomatoes with the seasonings.

How to Make It

Step 1
1

In a 5- to 6-quart pan over high heat, cook vermicelli in about 3 quarts boiling water just until barely tender to bite, about 7 minutes.

Step 2
2

Meanwhile, in a 10- to 12-inch frying pan, combine oil and garlic. Stir over medium-high heat until garlic is soft but not brown, about 1 minute. Mix in anchovies.

Step 3
3

Turn heat to high. Add tomatoes, olives, capers, and hot chili flakes to pan and stir until tomatoes are hot, about 3 minutes.

Step 4
4

Drain pasta and pour into a large bowl. Spoon tomato sauce over pasta and mix. Add cheese, salt, and pepper to taste.

Ingredients

 8 ounces dried vermicelli
 1 tablespoon olive oil
 3 cloves garlic, pressed or minced
 1 can (2 oz.) anchovies, drained and minced
 1 1/2 pounds Roma tomatoes, cored and cut into 1/2-inch cubes
 1 can (2 1/4 oz.) sliced ripe olives, drained
 3 tablespoons drained capers
 3/4 to 1 teaspoon hot chili flakes (optional)
  Grated parmesan cheese
  Salt and pepper

Directions

Step 1
1

In a 5- to 6-quart pan over high heat, cook vermicelli in about 3 quarts boiling water just until barely tender to bite, about 7 minutes.

Step 2
2

Meanwhile, in a 10- to 12-inch frying pan, combine oil and garlic. Stir over medium-high heat until garlic is soft but not brown, about 1 minute. Mix in anchovies.

Step 3
3

Turn heat to high. Add tomatoes, olives, capers, and hot chili flakes to pan and stir until tomatoes are hot, about 3 minutes.

Step 4
4

Drain pasta and pour into a large bowl. Spoon tomato sauce over pasta and mix. Add cheese, salt, and pepper to taste.

Pasta with Fresh Puttanesca Sauce