Pasta with No-Cook Puttanesca Sauce

Name: Pasta with No-Cook Puttanesca Sauce
Prep time: 20 min
Total time: 20 min
Ingredients: 1 pound heirloom tomatoes, or a combination of beefsteak and cherry tomatoes, coarsely chopped (3 cups total); 0.5 cup extra-virgin olive oil, plus more for serving; 1 cup crushed and pitted green olives, such as Castelveltrano; 0.333 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

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Toss cooked pasta with fresh, uncooked ingredients for a bright, flavorful meal that comes together quickly.

By

Martha Stewart Test Kitchen

Updated on September 13, 2018

Fresh Cherry-Tomato Pasta Puttanesca — Photo: Marcus Nilsson

Prep Time:

20 mins

Total Time:

20 mins

Yield:

4 to 6 Serves

Ripe, juicy tomatoes are tossed with green olives, capers, and garlic, then finished with Pecorino Romano cheese in this fresh take on the classic Italian pasta dish.

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 Castelveltrano
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

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.

Originally appeared: Martha Stewart Living, September 2018