Reviews
Add Rating & Review
Back to Pasta with No-Cook Puttanesca Sauce
All Reviews for Pasta with No-Cook Puttanesca Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Pasta with No-Cook Puttanesca Sauce
Credit:
Marcus Nilsson
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
1 pound heirloom tomatoes, or a combination of beefsteak and cherry tomatoes, coarsely chopped (3 cups total)
1/2 cup extra-virgin olive oil, plus more for serving
1 cup crushed and pitted green olives, such as Castelveltrano
1/3 cup brine-packed capers, drained and coarsely chopped
3 cloves garlic, smashed and peeled
Kosher salt and freshly ground pepper
12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli
1 ounce Pecorino Romano, grated (1/2 cup packed), plus more for serving
Gallery
Pasta with No-Cook Puttanesca Sauce
Credit:
Marcus Nilsson
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Serves 4 to 6
Gallery
Pasta with No-Cook Puttanesca Sauce
Credit:
Marcus Nilsson
Pasta with No-Cook Puttanesca Sauce
Credit:
Marcus Nilsson
Pasta with No-Cook Puttanesca Sauce
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Serves 4 to 6
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Serves 4 to 6
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 1 pound heirloom tomatoes, or a combination of beefsteak and cherry tomatoes, coarsely chopped (3 cups total)
- 1/2 cup extra-virgin olive oil, plus more for serving
- 1 cup crushed and pitted green olives, such as Castelveltrano
- 1/3 cup brine-packed capers, drained and coarsely chopped
- 3 cloves garlic, smashed and peeled
- Kosher salt and freshly ground pepper
- 12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli
- 1 ounce Pecorino Romano, grated (1/2 cup packed), plus more for serving
Directions
In a large bowl, combine tomatoes, oil, olives, capers, and garlic. Season generously with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
Add pasta to bowl with tomatoes; add reserved pasta water and cheese. Toss well to combine, creating a silky sauce. Remove garlic; serve with more cheese and pepper and a drizzle of oil.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pasta with No-Cook Puttanesca Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pasta with No-Cook Puttanesca Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
