Chopped fresh tomatoes are the base of this raw pasta sauce, flavored with briny olives, rich anchovies and fresh parsley.

G. Franco Romagnoli
Source: EatingWell Magazine, January/February 1994
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Ingredients

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Directions

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  • Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.

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  • Meanwhile, combine tomatoes, parsley, olives, capers, anchovies, oil, garlic and pepper in serving bowl.

  • When the pasta is cooked, drain it and add to the bowl with the sauce. Toss well to combine. Taste and adjust seasonings. Sprinkle with cheese and serve immediately.

Nutrition Facts

382.2 calories; protein 14.1g 28% DV; carbohydrates 64.2g 21% DV; exchange other carbs 4.5; dietary fiber 10.8g 43% DV; sugars 6.1g; fat 9.9g 15% DV; saturated fat 1.9g 10% DV; cholesterol 5.1mg 2% DV; vitamin a iu 1262IU 25% DV; vitamin c 20.6mg 34% DV; folate 66.7mcg 17% DV; calcium 85.7mg 9% DV; iron 3.5mg 19% DV; magnesium 127.8mg 46% DV; potassium 494.7mg 14% DV; sodium 403mg 16% DV; thiamin 0.4mg 42% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
10/12/2015
DELICIOUS! This sounded so good I wanted to make it for my lunch today. I hate having to boil pasta so for speed I used Ramen noodles (no seasoning packet EVER!). I added extra olives & capers used a can of fire-roasted tomatoes (no salt organic Muir). It came out SO good even with my substitutions. I couldn't wait so I ate it at room temp and it was delicious. The rest is chilling now for dinner. I will be making this regularly for sure - and with real noodles when I'm boiling up a batch (I always make extra for times like this - they freeze well). Pros: Quick & easy to fix Cons: Boiling pasta Read More