Vermicelli with Tomatoes, Olives and Capers (Vermicelli alla puttanesca) Recipe

Vermicelli with Tomatoes, Olives and Capers (Vermicelli alla puttanesca) Recipe

  • 1 pound whole-wheat vermicelli or spaghettini
  • 4 large vine-ripened tomatoes, cored and coarsely chopped
  • 1/4 cup chopped flat-leaf parsley
  • 16 large black olives (packed in brine), pitted and chopped
  • 3 tablespoons drained capers, minced
  • 4 anchovy fillets, rinsed and finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 3 large cloves garlic, finely chopped
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup freshly grated Pecorino Romano or Parmesan cheese
  1. Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
  2. Meanwhile, combine tomatoes, parsley, olives, capers, anchovies, oil, garlic and pepper in serving bowl.
  3. 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.
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