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Summer Pasta Puttanesca


Our version of fresh pasta puttanesca uses grape or cherry tomatoes, which are excellent in summer and among the best variety of tomato available year-round. To retain fresh tomato flavor, we puree and drain them, after which their juices get cooked down briefly, while the pulp is added at the end of cooking.

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Rate this recipe 4.6/5 (5 Votes)


  • Serves 4
  • Ingredients
  • 3 tablespoons 3 tablespoons extra-virgin olive oil
  • 4 4 garlic cloves, minced
  • 1 tablespoon 1 tablespoon anchovy paste
  • 1/4 teaspoon 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon 1/4 teaspoon dried oregano
  • 1 1/2 pounds 1 1/2 pounds grape or cherry tomatoes
  • 1 pound 1 pound campanelle
  • Salt
  • 1/2 cup 1/2 cup pitted kalamata olives, chopped coarse
  • 3 tablespoons 3 tablespoons capers, rinsed and minced
  • 1/2 cup 1/2 cup minced fresh parsley


Adapted from


Step 1

1. Combine oil, garlic, anchovy paste, pepper flakes, and oregano in bowl. Process tomatoes in blender until finely chopped but not pureed, 15 to 45 seconds. Transfer to fine-mesh strainer set in large bowl and let drain for 5 minutes, occasionally pressing gently on solids with rubber spatula to extract liquid (this should yield about 3/4 cup). Reserve tomato liquid in bowl and tomato pulp in strainer.

2. Bring 4 quarts water to boil in large pot. Add campanelle and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain campanelle and return it to pot.

3. While campanelle is cooking, cook garlic-anchovy mixture in 12-inch skillet over medium heat, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Add tomato liquid and simmer until reduced to 1/3 cup, 2 to 3 minutes. Add tomato pulp, olives, and capers; cook until just heated through, 2 to 3 minutes. Stir in parsley.

4. Pour sauce over campanelle and toss to combine, adding reserved cooking water as needed to adjust consistency. Season with salt to taste. Serve immediately.


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