“No-cook” is our favorite summer phrase, because it means the kitchen can stay cool while we prepare a seasonal meal. A variety of flavor-packed ingredients make this sauce a keeper, including sweet summer tomatoes, finely chopped anchovies, chopped garlic, briny kalamata olives, and spicy crushed red pepper flakes. Letting the mixture sit as the pasta cooks allows the flavors to meld and creates an even better sauce. Top with grated Parmesan cheese and lots of fresh basil for a summertime meal you’ll be enjoying again and again. If you’re not a fan of anchovies, try adding capers instead.
1¼ pounds ripe tomatoes, cut into bite-size pieces
4 anchovy fillets, finely chopped
1 clove garlic, chopped
½ cup pitted kalamata olives, chopped
⅓ cup olive oil
½ teaspoon crushed red pepper
¾ pound spaghetti
torn fresh basil and grated Parmesan, for serving
Sat fat 3g
How to Make It
Combine the tomatoes, anchovies, garlic, olives, oil, red pepper, and ½ teaspoon salt in a large bowl. Let sit, until flavors meld, at least 10 and up to 30 minutes.
Cook the spaghetti according to the package directions; drain. Add to the bowl with the sauce and toss to combine.
Serve topped with the basil and Parmesan.
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