Rigatoni with Three-Cut Tomato Sauce, Anchovies, and Black Olives

If the bold flavors of Provençal or Mediterranean cooking appeal to you, you must make this salad. And if you are given to eating anchovies, you have a treat in store. If you are wondering why we cut the tomatoes in the sauce here in three different ways, the answer is simple: It has everything to do with texture-wonderful texture.