Ligurian-Style Pasta Sauce with Raw Tomatoes, Olives, Capers, and Anchovies

Name: Ligurian-Style Pasta Sauce with Raw Tomatoes, Olives, Capers, and Anchovies (Sugo Ligure Col Pomodoro Crudo, Olive, Capperl e Acciughe)
Yield: Enough sauce for 1 pound of pasta, making 4 large or 6 small servings
Cuisine: Ligurian
Ingredients: ¼ cup very finely chopped Italian flat-leaf parsley; 2 garlic cloves, peeled and chopped very fine; 1½ teaspoons marjoram or ¾ teaspoon oregano; 10 basil leaves; 1½ pounds fresh, really ripe, firm tomatoes; 1½ dozen whole small black olives; 8 whole green olives in brine; 5 or 6 anchovy fillets, preferably the ones prepared at home; 1½ tablespoons capers; Black pepper ground fresh; Salt; 6 tablespoons extra virgin olive oil; ½ teaspoon red wine vinegar

Sugo Ligure Col Pomodoro Crudo, Olive, Capperl e Acciughe

Preparation info

Enough sauce for 1 pound of pasta, making
4
large

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Although this sauce is completely raw, you might say that it cooks itself. It is a fine demonstration of the dynamic reaction that ingredients can have to each other, if you give them the chance.

Ingredients

1½ dozen whole small black olives
8 whole green olives in brine
1½ tablespoons caper

Europe
Italy
Sauce
Pescatarian
Liguria
Pasta
Mediterranean

Method

Suggested Pasta

Only boxed factory-made dry pasta is a good match for this sauce, and spaghettini, thin spaghetti, is the most strongly recommended shape.

Pit both the black and the green olives. If using capers packed in vinegar, drain them and rinse them in cold water. If using capers packed in salt, run cold water over them, then place them in a bowl