Pasta with Fresh Puttanesca Sauce
© John Kernick
This no-cook spicy tomato sauce from F&W’s Kay Chun is flavor-packed with anchovies, capers, green olives and crushed red pepper. Slideshow: Fast Weekday Pasta
How to Make It
Step
In a large bowl, mash the capers with the anchovies, heirloom tomatoes, green olives, olive oil and crushed red pepper until a chunky sauce forms. In a pot of salted boiling water, cook the pasta until al dente; drain. Add the pasta and chopped basil to the sauce, season generously with salt and black pepper and toss to coat.
