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Pasta with Fresh Puttanesca Sauce

Yield Makes 3 or 4 servings
Lenore Klass's family loves Italian food, especially her fresh, light version of the classic anchovy-flavored puttanesca sauce. Instead of using a cooked tomato sauce base, she barely heats diced fresh tomatoes with the seasonings.


  • 8 ounces dried vermicelli
  • 1 tablespoon olive oil
  • 3 cloves garlic, pressed or minced
  • 1 can (2 oz.) anchovies, drained and minced
  • 1 1/2 pounds Roma tomatoes, cored and cut into 1/2-inch cubes
  • 1 can (2 1/4 oz.) sliced ripe olives, drained
  • 3 tablespoons drained capers
  • 3/4 to 1 teaspoon hot chili flakes (optional)
  • Grated parmesan cheese
  • Salt and pepper

Nutrition Information

  • calories 325
  • caloriesfromfat 21 %
  • protein 12 g
  • fat 7.6 g
  • satfat 1.1 g
  • carbohydrate 53 g
  • fiber 4.1 g
  • sodium 854 mg
  • cholesterol 6.2 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, cook vermicelli in about 3 quarts boiling water just until barely tender to bite, about 7 minutes.

  2. Meanwhile, in a 10- to 12-inch frying pan, combine oil and garlic. Stir over medium-high heat until garlic is soft but not brown, about 1 minute. Mix in anchovies.

  3. Turn heat to high. Add tomatoes, olives, capers, and hot chili flakes to pan and stir until tomatoes are hot, about 3 minutes.

  4. Drain pasta and pour into a large bowl. Spoon tomato sauce over pasta and mix. Add cheese, salt, and pepper to taste.