Pasta with Tomato and Olive Puree

Name: Pasta with Tomato and Olive Puree
Yield: makes 4 servings
Ingredients: Salt and black pepper to taste; 1/2 cup extra virgin olive oil; 1 tablespoon minced garlic; About 1 pound ripe fresh or canned tomatoes, peeled, seeded, drained if canned, and chopped; 1/2 pound good-quality black olives (page 18); 3 or 4 anchovy fillets; 1 pound any good-quality pasta; Chopped fresh parsley leaves for garnish

December 14, 2011

A Ligurian specialty, usually made with “stamped” pasta—pasta that is rolled out and then cut with dies in special designs. You can use any cut pasta for this, though perhaps it’s best with fresh pasta like malfatti (page 542). If you have Tapenade (page 604), simply stir it into any tomato sauce to get the same effect.

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