Raw Puttanesca
SERVES 4
3 tbsp. EVOO
1 tbsp. white balsamic
vinegar
1 tsp. anchovy paste
11∕2 pt. cherry or grape
tomatoes, halved or
quartered
2 large shallots, chopped
A fat handful of pitted oil -
cured olives, preferably
Moroccan, chopped
3 tbsp. drained capers,
chopped
1 red finger chile, seeds
and ribs removed , finely
chopped
2 cloves garlic, chopped
Kosher salt and pepper
1∕2 cup fresh flat-leaf
parsley, chopped
A fat handful of basil
leaves, torn
8 oz. thin linguine, thin
spaghetti, or angel hair
pasta
■Bring a large pot of water to a
boil for the pasta.
■In a large bowl, whisk
together the EVOO, vinegar,
and anchovy paste. Toss with
the tomatoes, shallots, olives,capers, chile, and garlic. Season
with salt and pepper. Add the
parsley and basil; toss to
combine. Let stand until ready
to serve.
■Salt the boiling water and
add the pasta. Cook until
1 minute shy of the package
directions. Reserve about
1 mug of the pasta cooking
water; drain the pasta. Add
pasta and the reserved cooking
water to the tomato mixture;
toss to combine. Serve in
shallow bowls.ANCHOVY
PASTE
Anchovy paste
(made of pureed
anchovies, salt,
and olive oil) is
great for when
you need only a
small amount of
intense flavor.