Spaghetti with No-Cook Puttanesca
A fresh take on classic puttanesca pasta featuring a no-cook sauce made with ripe beefsteak tomatoes, Castelvetrano olives, capers, and garlic. This bright and vibrant dish combines the perfect balance of briny, spicy, and fresh flavors.
Ingredients
- •2 whole beefsteak tomatoes
- •2 cloves garlic
- •1 tsp crushed red pepper flakes
- •2 tsp kosher salt
- •1½ cups cherry tomatoes
- •1 cup Castelvetrano olives
- •2 Tbsp capers
- •¼ cup extra-virgin olive oil
- •12 oz spaghetti
- •¼ cup parsley
- •3 Tbsp unsalted butter
- •cut into pieces
Cooking Instructions
- 1.
Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and 1/4 cup oil.
5 min
- 2.
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid.
10 min
- 3.
Add pasta, parsley, and butter to sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta. Divide among bowls and drizzle with more oil.
5 min
