BOW TIES WITH UNCOOKED PUTTANESCA SAUCE

Bow Ties with Uncooked Puttanesca Sauce image

Number Of Ingredients 11

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1 pint grape or cherry tomatoes, halved
6 to 8 anchovy fillets, chopped
1 clove large garlic, very finely chopped
1/2 cup pitted and chopped Gaeta or other mild black olives
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and chopped
1/2 teaspoon dried oregano
1/4 cup extra-virgin olive oil
salt to taste
pinch of crushed red pepper
1 pound farfalle or dried fettuccini pasta

Steps:

1 In a large serving bowl, combine the tomatoes, anchovies, garlic, olives, parsley, capers, oregano, oil, salt, and red pepper. Let stand 1 hour at room temperature. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is tender. Set aside some of the cooking water. Drain the pasta. 3 Toss the pasta with the sauce. Add a little of the cooking water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves