No-Cook Puttanesca Sauce
No-Cook Puttanesca
Adapted from Bon Appetit’s “simple issue,” summer, 2019.
- 2 big tomatoes (beefsteak or heirloom, whatever you can get and love best) - about 1 lb., halved crosswise and seeds removed
-2 garlic grated garlic cloves
- 1 tsp. crushed red pepper flakes
2 tsp. kosher salt (or sea salt)
1 1/2 cups cherry tomatoes, halved
1 cup good black pitless olives (I used kalamata), crushed
2 tbls. drained capers
1/4 cup extra virgin olive oil, pus more for drizzling
12 oz. spaghetti (I use gluten free quinoa pasta or make my own zucchini noodles)
1/4 cup finely chopped parsley
3 tbls. unsalted butter, cut into pieces
Pulse the big tomatoes, garlic, red pepper flakes and salt in a food processor or blender until smooth.
Transfer sauce to a large bowl and mix in the cherry tomatoes, olives, capers, and oil.
Cook the spaghetti. Reserve 1/4 cup of the cooking water when you drain it.
Add pasta, parsley and butter to the sauce, adding as much of the cooking water as needed to make a sauce.
Divide into bowls and drizzle with more olive oil.
