Pasta with no-cook puttanesca sauce

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

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


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 


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