Quick, No-Cook Puttanesca 🍝
Delicious Chilled Summer Pasta
Sometimes great cooking can be really quick and time efficient
Unfortunately a lot of “quick” recipes take shortcuts that really sacrifice flavor. This recipe is not like that.
Today’s recipe is quick, easy and really delicious.
If you’re in a bind and need a quick summer meal that helps you beat the heat, this No-Cook Puttanesca bowl hits the spot and is a certified crowd pleaser.
Puttanesca is a classic Italian sauce characterized by the combination of tomato, olive, chili, caper and garlic.
Oftentimes anchovies are added, which you can if you like. This recipe doesn’t have included.
The recipe uses fresh tomatoes which means summer is the perfect time to take advantage of tomato season. 🍅
Also.
This dish is:
Vegetarian
Vegan
Can be made gluten free using a lentil pasta.
The entire dish comes together in ~10 mins.
Ingredients
16 oz dried linguine (you can also use 18oz fresh fettuccine noodles if you like)
(6) ripe, medium tomatoes (2 lbs), chopped
1/2 c good quality olives (Nicoise, kalamata work and I also like pimento stuffed olives for this), coarsely chopped
3 TB capers, drained
2 TB EVOO
1 TB balsamic vinegar
1 tsp white sugar
1/2 tsp sea salt
1/4 tsp cayenne pepper
1 garlic clove, minced (use microplane)
1 c basil leaves; loosely packed then cut into chiffonade (thin strips)
Method
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Fresh pasta will take just a few mins. Plan on 10 mins for dried.
While the pasta is cooking add the chopped tomato into a large serving bowl and stir in the remaining ingredients, except the basil. (Basil is added at the end)
Once the pasta is cooked, drain thoroughly and add to the tomato mixture in the serving bowl.
Add in the chiffonade of basil and toss the noodles in the bowl to combine with the tomato-saucy ingredients. Taste for seasoning, may need salt.
Serve immediately warm and it’s also good at room temp.
🤌🤌🤌