Pasta and Tomato Sauce with Anchovies and Olives

Name: Pasta and Tomato Sauce with Anchovies and Olives
Yield: Dresses 3/4 pounds pasta; serves 3
Cuisine: Europe, Italian
Ingredients: , 1 (28-ounce) can diced tomatoes or whole tomatoes (not packed in puree or sauce); 3 medium cloves, garlic, peeled; 3 tablespoons, extra-virgin olive oil; 1/2 teaspoon, red pepper flakes; 3 , anchovy fillets, minced; 1/4 cup, minced fresh parsley leaves; 1/4 teaspoon, granulated sugar; 1 1/2 teaspoons, table salt; 3/4 pound, pasta; 1/4 cup, kalamata olives, pitted and sliced; 2 tablespoons, capers, drained

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

Appears in Cook's Illustrated May/June 1997

We test the best method for making a quick, simple pasta sauce.

SERVES Dresses 3/4 pounds pasta; 3

TIME 55 minutes

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