No-cook puttanesca spaghetti recipe for a quick meal

Ingredients for Spaghetti with no-cook puttanesca

• 450 g beefsteak tomatoes, halved crosswise, seeds removed

• 2 garlic cloves, finely grated

• 5 ml crushed red pepper flakes

• 10 ml kosher salt, plus more

• 225 g cherry tomatoes, halved

• 120 g Castelvetrano olives, crushed, pits removed

• 30 ml drained capers

• 60 ml extra-virgin olive oil, plus more for drizzling

• 340 g spaghetti

• 15 g finely chopped parsley

• 45 g unsalted butter, cut into pieces

How to make Spaghetti with no-cook puttanesca

1. Pulse the beefsteak tomatoes, garlic, red pepper flakes, and 2 teaspoons of salt in a food processor until smooth. Transfer the sauce to a large bowl and mix in the cherry tomatoes, olives, capers, and 60 ml of oil.

2. Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente (about 8–10 minutes). Drain the pasta, reserving 60 ml of the cooking liquid.

3. Add the pasta, parsley, and butter to the sauce. Toss vigorously with tongs, adding a splash of the reserved pasta cooking liquid as needed to create an emulsified sauce that coats the pasta.

4. Divide the pasta among bowls and drizzle with additional oil before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.