Pasta with Olives, Garlic, and Herbs

Name: Pasta with Olives, Garlic, and Herbs
Ingredients: 5 tablespoons, extra-virgin olive oil; 6 medium, garlic cloves, minced or pressed through garlic press (about 2 tablespoons); 1 tablespoon, minced anchovy fillets (4 to 6 fillets); 1 tablespoon, tomato paste; 1/4-1/2 teaspoon, hot red pepper flakes; 1/4 cup, oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and cut into thin strips; 1 cup, pitted kalmata olives, rinsed and coarsely chopped (see note); 2 large slices, white sandwich bread (about 3 ounces), torn into quarters; 1 3/4 teaspoons, table salt; 1 pound, rigatoni (mezze) or farfalle (see note); 2 ounces, finely grated Parmesan cheese (about 1 cup); 3 tablespoons, chopped fresh parsley leaves; 1 1/2 cups, lightly packed fresh basil leaves, roughly torn; , Ground black pepper; 1 , lemon, cut into wedges

Main Courses
Pasta
Weeknight

Appears in Cook's Illustrated July/August 2008

Made in Italy with the very best local olives and extra-virgin olive oil, this simple dish can be superb. But how good can it get with ingredients from the supermarket?

SERVES 4 to 6

TIME 55 minutes

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