Who needs to cook tomato sauce for pasta? Like many cooks, I find that sun-ripened tomatoes can give you the intense taste of a long-simmered sauce with virtually no cooking at all. Your guests will swear that you’ve been laboring in a hot kitchen cooking your pasta sauce. Only you, the summer sun, and I will know the truth.
How To Make Pasta with Fresh Tomatoes, Black Olives and Anchovies
Light and savory tomato pasta recipe
Prep:
15 mins
Cook:
25 mins
Total:
40 mins
Ingredients
- 1 lb bowtie pasta, corkscrews or medium shells
- 3 anchovy fillets, rinsed and patted dry with paper towels
- 4 large tomatoes, 2 to 2 1/2 lb. total weight, sun-ripened
- 6 oz fresh parsley, stems discarded
- ⅓ cup pitted black olives, coarsely chopped, cured
- 1 cup extra-virgin olive oil
- 3 garlic cloves, peeled
- ½ tsp dried red pepper flakes
- 2 tsp sugar
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbsp fresh parsley, chopped
- Parmesan cheese, for serving, freshly grated
Instructions
- Bring a saucepan of water to a boil.
- Meanwhile, fill a mixing bowl with ice cubes and water.
- With a small, sharp knife, cut out the cores of the tomatoes and, on the opposite end of each, score a shallow X in its skin.
- When the water is boiling, use a slotted spoon or wire skimmer to lower the tomatoes into the water.
- When their skins begin to wrinkle, after 30 to 45 seconds, lift them out with the spoon or skimmer and transfer them to the ice water to cool.
- As soon as the tomatoes are cool enough to handle, use your fingertips and, if necessary, the knife to peel them, starting at the X.
- Cut each tomato crosswise in half and, with your fingertip or the handle of a small spoon, scoop out and discard their seed sacs.
- Coarsely chop the tomatoes and transfer them to a large mixing bowl.
- In a food processor fitted with the stainless-steel blade, combine the olive oil, parsley, garlic cloves, anchovy fillets and red pepper flakes.
- Process until uniformly pureed.
- Pour the puree into the mixing bowl with the tomatoes.
- Add the olives.
- Season to taste with the sugar, salt and black pepper. Set aside.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente, tender but still slightly chewy, following the manufacturer's suggested cooking time.
- Drain the pasta and immediately add it to the bowl of other ingredients.
- Add the chopped fresh parsley leaves and toss well.
- Spoon the pasta into individual large, shallow serving bowls.
- Top each serving with a little freshly grated Parmesan.
- Serve immediately.
Nutrition
- Sugar: 7g
- :
- Calcium: 80mg
- Calories: 655kcal
- Carbohydrates: 66g
- Cholesterol: 1mg
- Fat: 39g
- Fiber: 5g
- Iron: 4mg
- Potassium: 649mg
- Protein: 12g
- Saturated Fat: 5g
- Sodium: 473mg
- Vitamin A: 3758IU
- Vitamin C: 58mg
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