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Pasta with Fresh Puttanesca Sauce





Yields
Makes 3 or 4 servings

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.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 325Calories from Fat 21
% Daily Value *
Total Fat 7.6g12%

Saturated Fat 1.1g6%
Cholesterol 6.2mg3%
Sodium 854mg36%
Total Carbohydrate 53g18%

Dietary Fiber 4.1g17%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.