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
How to Make It
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.
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.
Turn heat to high. Add tomatoes, olives, capers, and hot chili flakes to pan and stir until tomatoes are hot, about 3 minutes.
Drain pasta and pour into a large bowl. Spoon tomato sauce over pasta and mix. Add cheese, salt, and pepper to taste.