From inthekitchenwithkath.com
(Adapted from Viana La Place & Evan Kleiman’s recipe in Pasta Fresca)
Serves 3 – 4 (doubles easily to serve 4 – 6)
1 pound ripe tomatoes, peeled, seeded, and cut into small dice
2 anchovies, minced
¼ cup pitted oil-cured black olives, coarsely chopped (I used kalamata olives.)
1½ tablespoons small capers
½ bunch Italian parsley, leaves chopped
1 garlic clove, peeled and minced
¼ teaspoon red chile pepper flakes
Salt to taste
¼ cup olive oil
½ pound oriechiette (Cavatappi, campanelle, or any pasta you like to use for chunky sauces would also work.)
Freshly grated Pecorino Romano or Parmesan cheese (Optional)
1. Stir the tomatoes, minced anchovies, black olives, capers, parsley, garlic and red chile pepper flakes together in a bowl. Let sit at room temperature for 30 – 60 minutes.
2. Taste the sauce and add salt to taste, if needed.
3. Cook the pasta according to package directions. Toss the pasta with the sauce.
4. Top with grated cheese, if desired.