Pasta with Olives, Garlic, and Herbs | America's Test Kitchen

Name: Pasta with Olives, Garlic, and Herbs | America's Test Kitchen
Total time: 55 min
Ingredients: 5 tablespoons extra-virgin olive oil; 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons); 1 tablespoon minced anchovy fillets (4 to 6 fillets); 1 tablespoon tomato paste; 1/4-1/2 teaspoon hot red pepper flakes; 1/4 cup oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and cut into thin strips; 1 cup pitted kalmata olives, rinsed and coarsely chopped (see note); 2 large slices white sandwich bread (about 3 ounces), torn into quarters; 1 3/4 teaspoons table salt; 1 pound rigatoni (mezze) or farfalle (see note); 2 ounces finely grated Parmesan cheese (about 1 cup); 3 tablespoons chopped fresh parsley leaves; 1 1/2 cups lightly packed fresh basil leaves, roughly torn; Ground black pepper; 1 lemon, cut into wedges

www.americastestkitchen.com

Made in Italy with the very best local olives and extra-virgin olive oil, this simple dish can be superb. But how good can it get with ingredients from the supermarket?

Keywords

Main Courses
Weeknight

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Ingredients

5 tablespoons extra-virgin olive oil
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon minced anchovy fillets (4 to 6 fillets)
1 tablespoon tomato paste
1/4-1/2 teaspoon hot red pepper flakes
1/4 cup oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and cut into thin strips
1 cup pitted kalmata olives, rinsed and coarsely chopped (see note)
2 large slices white sandwich bread (about 3 ounces), torn into quarters
1 3/4 teaspoons table salt
1 pound rigatoni (mezze) or farfalle (see note)
2 ounces finely grated Parmesan cheese (about 1 cup)
3 tablespoons chopped fresh parsley leaves
1 1/2 cups lightly packed fresh basil leaves, roughly torn
Ground black pepper
1 lemon, cut into wedges