Food & Cooking Recipes Ingredients Pasta and Grains Pasta with No-Cook Puttanesca Sauce Be the first to rate & review! Toss cooked pasta with fresh, uncooked ingredients for a bright, flavorful meal that comes together quickly. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 13, 2018 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 20 mins Total Time: 20 mins Yield: 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. Ingredients 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 ⅓ 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 Directions In a large bowl, combine tomatoes, oil, olives, capers, and garlic. Season generously with salt and pepper. 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. 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. Rate it Print