Make no-cook pasta Puttanesca with Christian
"This recipe is one of my favorites: A classic pasta dish from Southern Italy—but with a twist. This version is served with a cold, slightly spicy, flavorful, and briney tomato sauce."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
bowl, knife, cutting board, food processor, large bowl, large pot
How-To Videos
How to cut tomatoes
How to prepare garlic
How to cook pasta
Homemade pasta
Nutrition per serving
Step 1/3
- 2 tomatoes
- 5 cherry tomatoes
- 50 g jarred pitted green olives
- 1 cloves garlic
- 1½ anchovies
- ½ tsp sugar
- ½ tsp salt
- pepper
- 50 ml olive oil
- ¼ dried chili
- bowl
- knife
- cutting board
Quarter the tomatoes, remove the seeds, and add to a bowl. Halve the cherry tomatoes, crush the olives, and set aside. Add garlic cloves, anchovies, sugar, salt, pepper, olive oil, and dried chili to the bowl with the tomatoes.
Step 2/3
- 1 tbsp unsalted butter
- food processor
- large bowl
Add tomato-garlic mixture to a blender or food processor. Blend until very smooth and add to a large bowl. Add olives, capers, cherry tomatoes, and butter.
Step 3/3
- olive oil (for serving)
- pepper
- marjoram (for garnish)
- large pot
Cook spaghetti in a large pot of salted water. Transfer pasta and some pasta water to the sauce. Add some olive oil and toss really well to combine. Arrange the pasta on plates. Drizzle with olive oil, season with pepper, and garnish with marjoram. Enjoy!
Enjoy your meal!
