Pasta with Fresh Puttanesca Sauce

This no-cook spicy tomato sauce from F&W's Kay Chun is flavor-packed with anchovies, capers, green olives and crushed red pepper.

  • Total Time:
  • Servings: 6

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  • 1/4 cup drained capers
  • 3 anchovy fillets, minced
  • 2 large heirloom tomatoes (1 1/4 pounds), chopped
  • 3/4 cup chopped pitted green olives (5 ounces)
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoons crushed red pepper
  • 3/4 pound short pasta
  • 1/3 cup chopped basil
  • Kosher salt
  • Pepper

How to make this recipe

  1. In a large bowl, mash the capers with the anchovies, heirloom tomatoes, green olives, olive oil and crushed red pepper until a chunky sauce forms. In a pot of salted boiling water, cook the pasta until al dente; drain. Add the pasta and chopped basil to the sauce, season generously with salt and black pepper and toss to coat.

Contributed By Photo © John Kernick Published September 2014

497116 recipes/pasta-fresh-puttanesca-sauce 2014-08-08T22:07:07+00:00 Kay Chun summer|italian|pasta-and-noodles|6|basic-easy|fast|healthy|no-cook|weeknight-dinner|lunch september-2014 recipes,pasta-fresh-puttanesca-sauce 497116