Raw Puttanesca Sauce

Puttanesca sauce is normally cooked, but this is  a quick and easy version that doesn’t require cooking. Makes 4 main-course servings

1 lb tomatoes (any type of heirloom or plum), finely chopped
1/2 cup olives (suggest kalamata), pitted and chopped
1 tablespoon capers, chopped
1/3 cup chopped basil
1/2 cup chopped flat-leaf parsley
4 anchovy fillets, patted dry and finely chopped
3 garlic cloves, finely chopped
2 tablespoons red-wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 lb pasta, whatever type you prefer

1. Stir together all above ingredients except pasta in a large bowl.
2. Cook pasta until al dente. Reserve 1 cup cooking water and drain pasta well.
3. Add hot pasta and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper, and crushed red pepper to taste.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
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