Spaghetti with tomato sauce is a classic go-to dish for busy weeknights. If you’re getting tired of jarred tomato sauce, consider using fresh tomatoes, peppery arugula and briney capers and Kalamata olives to switch things up a bit. This recipe doesn’t even require you to cook the sauce; simply mix together the sauce ingredients, let sit for 30 minutes and add hot spaghetti noodles.
While the dish was simple to make and very flavorful, I wish there was more cohesiveness between the tomatoes and the pasta. I saved out some of the pasta cooking water to try to meld the tomatoes and the noodles when I mixed them together, but it still was not as cohesive as I would have liked. Perhaps this is simply the nature of a pasta dish that uses raw rather than cooked tomatoes. Any thoughts or solutions?
6 plum tomatoes, halved, juiced, seeded, chopped
1/3 cup halved pitted Kalamata olives
1/3 cup (packed) chopped arugula
1/3 cup olive oil
3 tablespoons capers, drained
3 garlic cloves, pressed
¾ teaspoon dried crushed red pepper
3 anchovies, chopped (optional)
1 pound spaghetti (I used capellini)
Mix first eight ingredients (tomatoes through anchovies) in a large bowl; season to taste with salt and pepper. Let stand 30 minutes at room temperature for flavors to develop.
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot; add tomato mixture and toss. Season to taste with salt and pepper. Transfer to large bowl.