Pasta with Fresh Puttanesca Sauce

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.

Yield: Makes 3 or 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 21%
  • Protein: 12g
  • Fat: 7.6g
  • Saturated fat: 1.1g
  • Carbohydrate: 53g
  • Fiber: 4.1g
  • Sodium: 854mg
  • Cholesterol: 6.2mg


  • 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


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