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Make no-cook pasta Puttanesca with Christian

Based on 15 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“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 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g spaghetti
tomatoes
10 cherry tomatoes
100 g jarred pitted green olives
2 cloves garlic
anchovies
1 tsp sugar
1 tsp salt
100 ml olive oil
½ dried chili
2 tbsp capers
2 tbsp unsalted butter
olive oil (for serving)
marjoram (for garnish)
pepper
Metric
Imperial

Utensils

  • bowl
  • knife
  • cutting board
  • food processor
  • large bowl
  • large pot

Nutrition per serving

Cal
611
Protein
13 g
Fat
34 g
Carb
65 g
  • Step 1/3

    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.
    • tomatoes
    • 10 cherry tomatoes
    • 100 g jarred pitted green olives
    • 2 cloves garlic
    • anchovies
    • 1 tsp sugar
    • 1 tsp salt
    • pepper
    • 100 ml olive oil
    • ½ 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

    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.
    • 2 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

    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!
    • 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!