Pasta With No Cook Puttanesca Sauce Recipes

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SPAGHETTI WITH NO-COOK PUTTANESCA



Spaghetti with No-Cook Puttanesca image

Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation-it also prevents the sauce from being watery.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Pasta     Tomato     Olive     Capers     Quick & Easy     No-Cook     Summer     Kid-Friendly     Soy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

2 beefsteak tomatoes (about 1 lb.), halved crosswise, seeds removed
2 garlic cloves, finely grated
1 tsp. crushed red pepper flakes
2 tsp. kosher salt, plus more
1 1/2 cups cherry tomatoes, halved
1 cup Castelvetrano olives, crushed, pits removed
2 Tbsp. drained capers
1/4 cup extra-virgin olive oil, plus more for drizzling
12 oz. spaghetti
1/4 cup finely chopped parsley
3 Tbsp. unsalted butter, cut into pieces

Steps:

  • 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.
  • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid.
  • 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.

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