Summer Pasta Puttanesca

This pasta recipe was featured on America's Test Kitchen and I knew it would be something to make when my mom visited. It's got olives and capers in it - she loves olives. Patrick is only a so-so fan of olives which is why I waited to make it. The olives and capers add a nice punch to the dish but don't overwhelm it so Patrick approved!

ATK Summer Pasta Puttanesca

Blend 1 ½ lbs cherry or grape tomatoes in the blender, mix until coarsely chopped. Do not over process. Put the tomatoes into a strainer and drain for 5 minutes into a large bowl; reserve juices.

Meanwhile boil 1 lb pound of small tubular pasta in salted water.

While the pasta boils, make the rest of the sauce.

  Combine 2 tbsp olive oil, 4 cloves of crushed garlic, 1 tbsp anchovy paste, ¼ tsp red pepper flakes and ¼ tsp dried oregano. Place into a medium skillet over medium heat and warm for just a few minutes. Then add reserved tomato juice to skillet and reduce.

  Chop 3 tbsp capers, rinsed and ⅓ cup kalamata olives. Add to reduced tomato juice sauce along with chopped tomatoes. Warm everything through (2-3 minutes). Finish with ¼ cup chopped fresh parsley.

Drain pasta; reserve pasta water.

Add sauce to pasta and loosen with pasta water.

Did you read this closely and see what we used for the first time ever? Anchovy paste!

Have you used anchovy paste before?

Nacho demonstrating how to tie pant strings

Step 1 - grab strings

Step 2 - bring them together

Step 3 - nevermind ... just bite them!