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No-Cook Puttanesca Pasta

No-Cook Puttanesca Pasta
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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

Ingredients

Scale
  • 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

Instructions

  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!

Find it online: https://zenaskitchen.com/no-cook-puttanesca/

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