Pasta with No-Cook Puttanesca Sauce

Toss cooked pasta with fresh, uncooked ingredients for a bright, flavorful meal that comes together quickly.

Fresh Cherry-Tomato Pasta Puttanesca
Photo: Marcus Nilsson
Prep Time:
20 mins
Total Time:
20 mins
4 to 6 Serves

Ripe, juicy tomatoes are tossed with green olives, capers, and garlic, then finished with Pecorino Romano cheese in this fresh take on the classic Italian pasta dish.


  • 1 pound heirloom tomatoes, or a combination of beefsteak and cherry tomatoes, coarsely chopped (3 cups total)

  • ½ cup extra-virgin olive oil, plus more for serving

  • 1 cup crushed and pitted green olives, such as Castelveltrano

  • cup brine-packed capers, drained and coarsely chopped

  • 3 cloves garlic, smashed and peeled

  • Kosher salt and freshly ground pepper

  • 12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli

  • 1 ounce Pecorino Romano, grated (½ cup packed), plus more for serving


  1. In a large bowl, combine tomatoes, oil, olives, capers, and garlic. Season generously with salt and pepper.

  2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.

  3. Add pasta to bowl with tomatoes; add reserved pasta water and cheese. Toss well to combine, creating a silky sauce. Remove garlic; serve with more cheese and pepper and a drizzle of oil.

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