Pasta with Fresh Puttanesca Sauce

1. 1

   In a large bowl, mash the capers with the anchovies, heirloom tomatoes, green olives, olive oil and crushed red pepper until a chunky sauce forms.

2. 2

   In a pot of salted boiling water, cook the pasta until al dente; drain.

3. 3

   Add the pasta and chopped basil to the sauce, season generously with salt and black pepper and toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.