Chopped fresh tomatoes are the base of this raw pasta sauce, flavored with briny olives, rich anchovies and fresh parsley. Source: EatingWell Magazine, January/February 1994

G. Franco Romagnoli


Ingredient Checklist


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

  • 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 calories; 9.9 g total fat; 1.9 g saturated fat; 5 mg cholesterol; 403 mg sodium. 495 mg potassium; 64.2 g carbohydrates; 10.8 g fiber; 6 g sugar; 14.1 g protein; 1262 IU vitamin a iu; 21 mg vitamin c; 67 mcg folate; 86 mg calcium; 3 mg iron; 128 mg magnesium;

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Rating: 4 stars
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