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
1/4 cup drained capers
3 anchovy fillets, minced
2 large heirloom tomatoes (1 1/4 pounds), chopped
3/4 cup chopped pitted green olives (5 ounces)
1/2 cup extra-virgin olive oil
1 teaspoons crushed red pepper
3/4 pound short pasta
1/3 cup chopped basil
How to Make It
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.
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