![Pasta with Fresh Puttanesca Sauce](https://cdn.statically.io/img/www.foodandwine.com/thmb/5UqLY1LKJurH8YWOEbUbQxIaDko=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201409-xl-pasta-with-fresh-puttanesca-sauce-f77898579660411ead7a9b371f4294f5.jpg)
Ingredients
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1/4 cup drained capers
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3 anchovy fillets, minced
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2 large heirloom tomatoes (1 1/4 pounds), chopped
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3/4 cup chopped pitted green olives (5 ounces)
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1/2 cup extra-virgin olive oil
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1 teaspoons crushed red pepper
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3/4 pound short pasta
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1/3 cup chopped basil
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Kosher salt
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Pepper
Directions
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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. In a pot of salted boiling water, cook the pasta until al dente; drain. Add the pasta and chopped basil to the sauce, season generously with salt and black pepper and toss to coat.