Heirloom Tomato Pasta Puttanesca

Our good friends and fellow FFTY'ers gave this recipe based on the excellent heirloom tomatoes in the box this week. It's great with regular tomatoes but "sublime with heirlooms."

Ingredients:

• 2 lbs. heirloom tomatoes
• 1/2 tsp. chili flakes
• 3-4 anchovy fillets
• 1/2 cup oil-cured black olives
• 3 tsp. capers
• 2 cloves garlic
• 1 small bunch of Italian parsley
• sea salt
• Romano cheese
• 1 lb. pasta (penne or spaghetti)
  

Preparation:

• Chop anchovies into a paste (Don't skip this ingredient. Get a small jar of anchovy fillets at Whole Foods. It's $1.29. I know what you're thinking).
• Pit and coarsely chop the olives (Joanne Weir gives a great tip on always buying your olives from the bulk section of the supermarket instead of canned. I used some Whole Foods black olives cured in Fines Herbes).
• Chop the parsley (I used backyard flat leaf parsley).
• Finely chop the garlic
• Coarsely chop the capers
  
• Core, seed, and cut the heirloom tomatoes into small dice (Given the high water content of the heirloom tomatoes I might have drained them in a colander for a bit first).
  

Combine all ingredients except pasta and let it rest for at least an hour. Cook the pasta in sea salted water until al dente. Toss with the sauce.

Serve with crusty bread and some good red wine.