Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation—it also prevents the sauce from being watery.
Ingredients
4 servings
2
2
1
2
1½
1
2
¼
12
¼
3
Preparation
Step 1
Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and ¼ cup oil.
Step 2
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid.
Step 3
Add pasta, parsley, and butter to sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta. Divide among bowls and drizzle with more oil.
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Reviews (41)
Back to TopI have made this numerous times following the recipe exactly! I do pulse the olives though, it doesn't need the anchovies. I use, and love anchovies, but with the capers, olives, and parmesan, it is still plenty salty. it's my go to pasta dish....
Louise
2/13/2022
Recipe was fantastic without beefsteak tomatoes…. Substituted procutto for anchovies and added mushrooms…a gustatory delight to the last bite…all downed with a glass of pinio grigio
Patrick Doorly
Barrie Ontario Canada
10/26/2021
I missed the anchovies which I deem essential in a puttanesca, but that's ok. That's a different version.
Tereza
São Paulo, Brazil
8/16/2021
Iiked the sauce, but even using some Roma tomatoes, it was very watery. I substituted artichokes for the olives, which worked well. Next time I will drain the tomatoes and see if that worked; there was too much liquid for the pasta sauce to coat the pasta.
Linda j
Goldsboro, NC
7/7/2021
Ok I think I improved this recipe! First time round was too watery and not hot enough (cold sauce added to pasta??). So, I followed the sauce recipe except omitted garlic, strained some juice out, fried the garlic in plenty of butter til nutty, then added tomato sauce to warm through, then spaghetti. The fried garlic + fresh tomato flavor was seriously seriously good. This is going to be a summer staple for me.
Mel
SF, CA
7/7/2021
How could you call this a puttanesca without anchovies?
Sue Nance
Honolulu, Hawai'i
6/28/2021
Excellent meal. Did not pulse the ingredients, Just chopped. Still delicious. Easy, quick recipe.
Vlad
Ottawa, ON, Canada
2/22/2021
this is really good- summery, bright, fresh, and easy to throw together. the only thing I will say is that when the tomatoes initially come out of the food processor, they will be an unappealing pink colour. you have to work through that and ignore it, as that becomes irrelevant when the other ingredients are mixed in and the pasta is in the bowl. delicious delicious delicious.
toronto
7/25/2020
Love this used some fresh jyst picked tummies! Yummy added some cheese big hit!!!!
Anonymous
Biddeford Pool Maine
7/22/2020
This was great! So simple to do, fresh and light. Awesome!
Anonymous
UK
6/19/2020
This recipe was so delicious! Though like someone else said it took a little longer than I anticipated I would definitely make it again! I had to use canned cherry tomatoes and margarine instead of butter #COVIDcooking but it was still great (just a little salty with the margarine). The leftovers were great the next day too!
Jess C.
Ottawa, Canada
4/7/2020
Wow... for a recipe that’s almost vegan, this was lip-smacking delicious. Not as quick as I had expected, but totally worth the effort (and washing the food processor).
anitaec
San Francisco
9/6/2019
This is so delicious and so fast. The simple sauce really lets the tomatoes shine with briny compliments from the capers and a little meatiness from the olives. The butter added extra depth too, though I'd probably use 2T next time. A great way to use up a bunch of ripe farmer's market tomatoes - make this now while they're in season!
Anonymous
Chicago, IL
8/30/2019
Love this recipe during our short tomato season in Seattle, have made it weekly since reading it. There is one technique change worth making. The sauce creates quite a lot of liquid that doesn't absorb and waters down the pasta more than I like. I strain the sauce over a fine sieve at the last minute and return the pasta to the pan over low heat with the strained juice and toss with the butter and a bit of pasta water if needed. Once fully coated I toss all of the ingredients together in the serving bowl - this eliminates a watery pool of sauce.
szmarie7035
Seattle, WA
8/26/2019
This was delicious and a new staple in our house. I used basil because I’m not a fan of parsley and it was perfect. Light and summery but still a cozy bowl of pasta.
Anonymous
Florida
8/26/2019