Summer Pasta Puttanesca

Published September 1, 2013. From Cook's Illustrated.

Why this recipe works:

Our version of fresh pasta puttanesca uses grape or cherry tomatoes, which are excellent in summer and among the best variety of tomato available year-round. To retain fresh tomato flavor, we puree and drain them, after which their juices get cooked down briefly, while the pulp is added at the… read more

Our version of fresh pasta puttanesca uses grape or cherry tomatoes, which are excellent in summer and among the best variety of tomato available year-round. To retain fresh tomato flavor, we puree and drain them, after which their juices get cooked down briefly, while the pulp is added at the end of cooking.

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Serves 4

We prefer to make this dish with campanelle, but fusilli and orecchiette also work. Very finely mashed anchovy fillets (rinsed and dried before mashing) can be used instead of anchovy paste. Buy a good-quality black olive, such as kalamata, Gaeta, or Alfonso.

Ingredients

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