Summer Pasta Puttanesca

Name: Summer Pasta Puttanesca
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 3 tablespoons, extra-virgin olive oil; 4 , garlic cloves, minced; 1 tablespoon, anchovy paste; 1/4 teaspoon, red pepper flakes; 1/4 teaspoon, dried oregano; 1 1/2 pounds grape or, cherry tomatoes; 1 pound, campanelle; , Salt; 1/2 cup pitted, kalamata olives, chopped coarse; 3 tablespoons, capers, rinsed and minced; 1/2 cup, minced fresh parsley

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

By Andrew Janjigian ･ Appears in Cook's Illustrated September/October 2013, America's Test Kitchen TV

A bumper crop of sweet, ripe tomatoes can brighten the pungent flavors of this Italian classic—or leave the noodles drowning in a waterlogged sauce.

SERVES 4

TIME 55 minutes

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