Servings: 4
Prep time: 15 minutes
Total time: 30 minutes
Ingredients
2 pounds|1 kilogram fresh tomatoes, roughly chopped or 1 (28-ounce|795-gram) can whole peeled tomatoes
¼ cup|60 ml extra-virgin olive oil
8 anchovies
5 garlic cloves, minced
2 tablespoons tomato paste
½ teaspoon granulated sugar
½ teaspoon red pepper flakes
¾ cup|90 grams pitted castelvetrano olives, halved
¾ cup|95 grams pitted kalamata olives, halved
¼ cup|40 grams capers, rinsed and drained
kosher salt and freshly ground black pepper, to taste
1 pound|450 grams paccheri or rigatoni pasta
1 cup|25 grams basil, torn
freshly grated parmesan cheese, to serve
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Directions
- If using fresh tomatoes, place the tomatoes in a blender or food processor and pulse until blended yet still slightly chunky. Do the same thing if you’re using a can of whole peeled tomatoes. Set aside.
- Heat the olive oil in a large saucepan over medium-high. Add the anchovies and cook, breaking apart into smaller pieces with a wooden spoon. Add the garlic and cook 1 to 2 minutes, or until golden. Add the tomato paste and cook 1 to 2 minutes, then stir in the puréed or canned tomatoes, sugar, and pepper flakes, reduce the heat to a simmer, and cook until thick, 18 to 20 minutes. Stir in the olives and capers and season with salt and pepper. Keep warm.
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Strain, reserving 1 cup|237 ml of pasta water.
- Toss the pasta in the sauce to coat. Add the pasta water to loosen up the sauce and toss. Garnish with basil and serve with parmesan cheese.
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