Pasta with No-Cook Puttanesca Sauce

Name: Pasta with No-Cook Puttanesca Sauce
Prep time: 20 min
Total time: 20 min
Ingredients: 1 pound heirloom tomatoes, or a combination of beefsteak and cherry tomatoes, coarsely chopped (3 cups total); 1/2 cup extra-virgin olive oil, plus more for serving; 1 cup crushed and pitted green olives, such as Castelveltrano; 1/3 cup brine-packed capers, drained and coarsely chopped; 3 cloves garlic, smashed and peeled; Kosher salt and freshly ground pepper; 12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli; 1 ounce Pecorino Romano, grated (1/2 cup packed), plus more for serving

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Prep Time: 20 minutes

Total: 20 minutes

Servings: 5

Cost: $7.56 /serving

Author : Martha Stewart

Ingredients

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1 pound heirloom tomatoes, or a combination of beefsteak and cherry tomatoes, coarsely chopped (3 cups total)1/2 cup extra-virgin olive oil, plus more for serving1 cup crushed and pitted green olives, such as Castelveltrano1/3 cup brine-packed capers, drained and coarsely chopped3 cloves garlic, smashed and peeledKosher salt and freshly ground pepper12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli1 ounce Pecorino Romano, grated (1/2 cup packed), plus more for serving

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Instructions

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Step 1

In a large bowl, combine tomatoes, oil, olives, capers, and garlic. Season generously with salt and pepper.

Step 2

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.

Step 3

Add pasta to bowl with tomatoes; add reserved pasta water and cheese. Toss well to combine, creating a silky sauce. Remove garlic; serve with more cheese and pepper and a drizzle of oil.