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.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 1x


  • 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


  1. 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.
  2. 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.
  3. Drain the pasta, add it to the bowl and toss to coat, then serve and enjoy!

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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