Pasta with no-cook puttanesca sauce
Updated , first published
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.
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Original URL: https://www.theage.com.au/goodfood/recipes/pasta-with-nocook-puttanesca-sauce-20211216-h20n4u.html