No-Cook Puttanesca Sauce

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No-Cook Puttanesca Sauce

Serving Size
2-4 servings

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Great for summer or winter, this Puttanesca mix comes together like clockwork thanks to Mary Martini of Central Market. See how she pulls it off,'s a cinch!


  • 1 teaspoon garlic, minced
  • 2 cups tomatoes, chopped (fresh or canned)
  • ¼ cup sun-dried tomatoes, packed in oil, chopped
  • ¼ cup olives, pitted and cut in half
  • 1 lemon, juiced
  • 1 tablespoon capers
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons parsley
  • ¼ cup olive oil
  • ¼ cup pasta, cooked & reserve ½ cup of pasta water
  • salt and pepper to taste
  • Parmesan cheese for garnish

Recipe Info

  1. Combine the garlic, tomatoes, sun-dried tomatoes, olives, lemon juice, capers, red pepper flakes and parsley. Drizzle in the olive oil and let stand at room temperature for 30-60 minutes. Toss with the hot pasta. Season with salt & pepper. Garnish with Parmesan.

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