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No-Cook Puttanesca
This fresh, tasty pasta number is inspired by the beautiful produce I found while I was on holiday in Greece. It’s a fresh spin on the Italian classic that is puttanesca. It’s quick and easy to make and you can enjoy it both hot and cold.
- Prep Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 1x
Ingredients
Scale
- 300g dried pasta
- 3 large tomatoes, finely chopped
- 1/2 small onion, finely chopped
- 2 small garlic cloves, very thinly sliced
- 1 handful fresh parsley or basil, finely chopped
- 1 handful black or kalamata olives
- 2 heaped tbsp green olives
- 2 heaped tbsp capers
- 1 tbsp sugar, optional
- extra-virgin olive oil
- balsamic vinegar
Instructions
- Place the tomatoes, onion, garlic, parsley, olives and capers in a large bowl with a good pinch of salt and pepper. Add the sugar (if using), a good drizzle of olive oil and a splash of balsamic vinegar. Leave to marinate while the pasta cooks.
- Bring a large pot of water to the boil. Season generously with salt (the water should be sea-level salty). Cook the pasta according to the package instructions.
- Drain the pasta, add it to the bowl and toss to coat, then serve and enjoy!
