Pasta with Fresh Puttanesca Sauce

By DreiFromBK

Ingredients

• 1/4 cup drained capers
• 3 anchovy fillets, minced
• 2 large heirloom tomatoes (1 1/4 pounds), chopped
• 3/4 cup chopped pitted green olives (5 ounces)
• 1/2 cup extra-virgin olive oil
• 1 teaspoons crushed red pepper
• 3/4 pound short pasta
• 1/3 cup chopped basil
• Kosher salt
• Pepper

Details

Servings 6
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, mash the capers with the anchovies, heirloom tomatoes, green olives, olive oil and crushed red pepper until a chunky sauce forms. In a pot of salted boiling water, cook the pasta until al dente; drain. Add the pasta and chopped basil to the sauce, season generously with salt and black pepper and toss to coat.