Pasta with Fresh Puttanesca Sauce

Serving Size: 6
Total Time:

This no-cook spicy tomato sauce is flavor-packed with anchovies, capers, green olives and crushed red pepper.


  • 0.25 cup drained capers
  • Kosher salt
  • 0.33 cup chopped basil
  • 0.75 Pound short pasta
  • 1 tsp crushed red pepper
  • 0.5 cup extra-virgin olive oil
  • 0.75 cup chopped pitted green olives (5 ounces)
  • 2 large heirloom tomatoes (1 1/4 pounds), chopped
  • 3 anchovy fillets, minced
  • Pepper


  1. In a large bowl, mash the capers with the anchovies, heirloom tomatoes, green olives, olive oil and crushed red pepper until a chunky sauce forms. In a pot of salted boiling water, cook the pasta until al dente; drain. Add the pasta and chopped basil to the sauce, season generously with salt and black pepper and toss to coat.

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Recipe Credit: Kay Chun
Image Credit: John Kernick