Uncooked puttanesca sauce with short pasta

4 Comments

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This recipe is a simple, quick and cheap winner for summer – or for your typical heatwave!

And it’s another we’ve adapted from Michele Scicolone’s 1,000 Italian Recipes.

Vary the quantities to suit yourself.

We have it warm, with the tomatoes slightly cooked from interaction with the hot, moist pasta.

On this occasion, we used one punnet of tomatoes, a BIG handful of parsley, three fat anchovies, a single fat garlic clove and no capers.

Whatever you do, though, don’t be stingy with the olive oil!

The book lists salt, but we find the anchovies the care of that.

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INGREDIENTS

Cheery tomatoes

Anchovies

Flat-leaf parsley

Capers (optional)

Dried oregano

Extra virgin olive oil

Red chilli or dried red pepper

Freshly ground black pepper

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METHOD

1. Halve tomatoes and place in bowl.

2. Add to bowl finely chopped garlic and anchovies, oregano, chopped chilli and black pepper.

3. Mix.

4. Add hefty doses of extra virgin olive oil.

5. Mix again.

6. Let stand at room temperature for at least an hour.

7. Cook pasta, then drain while reserving some of the cooking water.

8. Add pasta to tomato concoction, then mix all ingredients together.

9. Add some of the cooking water if pasta is too dry.

10. Let sit for another five minutes so flavours can blend.

10. Serve.

4 thoughts on “Uncooked puttanesca sauce with short pasta

  1. Yes, I’m definitely making this one (and have the book!). I often chop tomatoes and add them raw to a pasta sauceā€”I prefer them this way to the ubiquitous heavy, cooked tomato sauce Australian restaurants seem intent on drowning pasta in.

  2. I like the uncooked approach, just perfect for our ongoing heatwave.

    Easy to adjust or tweak to suit your personal taste.

    I’d be inclined to add diced olives, capers & chilli as per my cooked version.

    Either way, looks like a simple, tasty recipe.

    Cheers
    Nat

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