Make no-cook pasta Puttanesca with Christian

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!