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. Slideshow:  Fast Weekday Pasta 

Pasta with Fresh Puttanesca Sauce
Photo: © John Kernick
Total Time:
30 mins


  • 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


  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.

Related Articles