Pasta and Fresh Tomato Sauce with Anchovies, Olives, and Capers

Name: Pasta and Fresh Tomato Sauce with Anchovies, Olives, and Capers
Yield: Serves 4
Cuisine: Europe, Italian
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)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Pasta
Vegetables
Weeknight

Appears in Cook's Illustrated September/October 1999

Extensive testing uncovered the secrets of a quick-cooked fresh tomato sauce that is both hearty and brightly flavored.

SERVES 4

TIME 45 minutes

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