Puttanesca sauce is normally cooked, but this is a quick and easy version that doesn’t require cooking. Makes 4 main-course servings
1 lb tomatoes (any type of heirloom or plum), finely chopped
1/2 cup olives (suggest kalamata), pitted and chopped
1 tablespoon capers, chopped
1/3 cup chopped basil
1/2 cup chopped flat-leaf parsley
4 anchovy fillets, patted dry and finely chopped
3 garlic cloves, finely chopped
2 tablespoons red-wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 lb pasta, whatever type you prefer
1. Stir together all above ingredients except pasta in a large bowl.
2. Cook pasta until al dente. Reserve 1 cup cooking water and drain pasta well.
3. Add hot pasta and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper, and crushed red pepper to taste.