Pasta with no-cook puttanesca sauce

Name: Pasta with no-cook puttanesca sauce
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 500g mixed cherry tomatoes, halved and sliced; 2 garlic cloves, crushed; 2 tbsp honey; 2 tbsp quality extra virgin olive oil; ¼ cup sherry vinegar; ½ tsp chilli flakes; 2 tbsp baby capers, rinsed and drained; ¼ cup pitted kalamata olives, halved; ½ cup loosely packed flat-leaf parsley, roughly chopped; 400g spaghetti; 12 white anchovies

Jessica Brook

Updated December 16, 2021, first published December 16, 2021

Pasta with no-cook puttanesca sauce.James Moffatt

easyTime:< 30 minsServes:4

It doesn't get any easier than spaghetti dressed with fresh tomatoes, kalamata olives and anchovies.

Ingredients

500g mixed cherry tomatoes, halved and sliced
2 garlic cloves, crushed
2 tbsp honey
2 tbsp quality extra virgin olive oil
¼ cup sherry vinegar
½ tsp chilli flakes
2 tbsp baby capers, rinsed and drained
¼ cup pitted kalamata olives, halved
½ cup loosely packed flat-leaf parsley, roughly chopped
400g spaghetti
12 white anchovies

Method

Step 1
Combine tomatoes, garlic, honey, oil, vinegar, chilli, capers, olives and half the parsley in a large bowl. Season well with salt and pepper and toss together. Set aside.
Step 2
Cook the pasta in a large saucepan of salted boiling water for 6-7 minutes or until al dente. Drain, reserving ½ cup pasta water. Add pasta and reserved cooking water to the tomato mix and toss well to combine.
Step 3
Divide pasta between bowls. Top with white anchovies and remaining parsley.