This Pasta with No-Cook Puttanesca is a fresh and easy recipe, which is made with heirloom tomatoes and Castelvetrano olives. It’s the perfect weeknight dinner, ready in about 25 minutes.
Pasta with No-Cook Puttanesca Sauce Ingredients
- 1 pound heirloom tomatoes, or a combination of beefsteak and cherry tomatoes, coarsely chopped (3 cups total)
- ½ cup extra-virgin olive oil, plus more for serving
- 1 cup crushed and pitted green olives, such as Castelvetrano
- ⅓ 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 (½ cup packed), plus more for serving
How To Make Pasta with No-Cook Puttanesca Sauce
- Marinate the Tomatoes: In a large serving bowl, combine the chopped tomatoes, olive oil, olives, capers, and the smashed garlic cloves. Season generously with salt and pepper and let the mixture sit at room temperature for at least 15-20 minutes for the flavors to meld.
- Cook the Pasta: While the sauce marinates, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to the package directions. Just before draining, reserve about 1/4 cup of the starchy pasta water.
- Combine and Finish: Add the hot, drained pasta directly to the bowl with the tomato mixture. Add the reserved pasta water and the grated Pecorino Romano cheese. Toss everything well to combine. The heat from the pasta and the starch from the water will help create a silky sauce.
- Serve: Remove and discard the smashed garlic cloves. Serve immediately, topped with more grated cheese, a fresh grind of black pepper, and an extra drizzle of good olive oil.
Recipe Tips
- How to get a silky, not watery, sauce? The secret to a no-cook sauce is the starchy pasta water! Do not skip this step. The hot, starchy water is a crucial emulsifier that helps the olive oil, cheese, and tomato juices cling to the pasta and form a cohesive, silky sauce rather than a watery, oily puddle.
- What are the best tomatoes to use? This recipe shines when you use the best, ripest, in-season tomatoes you can find. A mix of colorful heirloom tomatoes provides a beautiful look and a complex, sweet flavor.
- Can I make the sauce ahead of time? Yes, this is a great time-saver. You can combine the tomatoes, oil, olives, capers, and garlic and let it marinate in an airtight container in the refrigerator for up to a day. Just be sure to add the hot pasta, pasta water, and cheese right before you plan to serve.
- How can I add more flavor? For a more traditional, savory puttanesca flavor, you can mash one or two anchovy fillets into a paste and stir them into the tomato mixture at the beginning. A pinch of red pepper flakes will also add a nice, gentle heat.
What To Serve With No-Cook Puttanesca
This is a wonderfully fresh and satisfying main course on its own. For a more complete meal, it pairs perfectly with:
- Warm, crusty bread for sopping up any remaining sauce
- A simple arugula salad with a lemon vinaigrette
- A glass of crisp, dry white wine like Pinot Grigio or Sauvignon Blanc
How To Store No-Cook Puttanesca
- Best Eaten Fresh: This pasta dish is at its absolute best when it is freshly made, as the contrast between the hot pasta and the room-temperature sauce is key.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. It is delicious served cold or at room temperature as a pasta salad the next day.
No-Cook Puttanesca Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 780 kcal
- Carbohydrates: 85g
- Protein: 22g
- Fat: 40g
- Saturated Fat: 10g
- Sodium: 1250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, but they are highly recommended. Castelvetrano olives are a bright green, buttery, and mild olive from Sicily that is perfect for this fresh sauce. You can substitute them with another green olive or with a saltier, brinier Kalamata olive for a more traditional puttanesca flavor.
The hot, starchy pasta water is the most important ingredient in a no-cook sauce like this. It’s not just for thinning the sauce; it’s an emulsifier. The starch in the water helps the oil and the water-based juices from the tomatoes bind together, creating a smooth, creamy sauce that coats the pasta perfectly.
Yes, easily. Simply substitute the regular pasta with your favorite short, gluten-free pasta variety. Be sure to still reserve some of the starchy cooking water.
Try More Recipes:
- Heirloom Tomato Bruschetta Recipe
- Rice Salad with Tomatoes, Cucumbers, and Feta Recipe
- Bloody-Mary Tomato Salad Recipe
Pasta with No-Cook Puttanesca Sauce Recipe
Description
A bright and savory no-cook pasta sauce featuring fresh heirloom tomatoes, salty capers, and buttery green olives, all tossed with hot pasta to create its own silky sauce.
Ingredients
Instructions
- In a large serving bowl, combine the chopped tomatoes, olive oil, olives, capers, and smashed garlic. Season with salt and pepper and let it marinate for at least 15 minutes.
- Cook the pasta in a large pot of salted water until al dente. Reserve 1/4 cup of the pasta water.
- Add the hot, drained pasta directly to the bowl with the tomato mixture.
- Pour in the reserved pasta water and the cheese. Toss everything well until a silky sauce forms.
- Remove the smashed garlic cloves before serving.
Notes
- The most important tip for this recipe is to not forget to reserve the starchy pasta water; it is the secret to creating a perfect, non-watery, silky sauce.
- For the best results, let the tomato mixture marinate at room temperature for at least 15-20 minutes to allow the flavors to meld.
- Use the best quality, ripe, in-season tomatoes you can find, as they are the star of this simple, fresh sauce.
- Add the fresh herbs and cheese at the very end, just before serving, to keep them vibrant and prevent them from wilting or clumping.