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Pasta with no-cook puttanesca sauce

Jessica Brook
Jessica Brook

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Pasta with no-cook puttanesca sauce.
Pasta with no-cook puttanesca sauce.James Moffatt

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

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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

  1. 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. 

  2. 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. 

  3. Step 3

    Divide pasta between bowls. Top with white anchovies and remaining parsley.

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Jessica BrookJessica Brook is a recipe writer.

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