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.
Sunset JUNE 1998
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.
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