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


Recipe Summary

30 mins


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; protein 14.1g; carbohydrates 64.2g; dietary fiber 10.8g; sugars 6.1g; fat 9.9g; saturated fat 1.9g; cholesterol 5.1mg; vitamin a iu 1262IU; vitamin c 20.6mg; folate 66.7mcg; calcium 85.7mg; iron 3.5mg; magnesium 127.8mg; potassium 494.7mg; sodium 403mg; thiamin 0.4mg.

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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