Ingredients Pasta + Noodles Pasta Sauce Puttanesca sauce Pasta with Fresh Puttanesca Sauce 5.0 (5,863) Add your rating & review This no-cook spicy tomato sauce from F&W’s Kay Chun is flavor-packed with anchovies, capers, green olives and crushed red pepper. Slideshow: Fast Weekday Pasta By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 30 mins Yield: 6 Ingredients 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 Directions 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. Rate it Print