Pasta with No Cook Puttanesca Sauce Recipe
Recipe By Martha Stewart-3
Ripe, juicy tomatoes are tossed with green olives, capers, and garlic, then finished with pecorino romano cheese in this fresh take on the classic italian pasta dish.
4.5
28 Rating -
Rate
Non Vegdiet
20minstotal
20minsPrep
20m.total
20m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pasta with No Cook Puttanesca Sauce Recipe
- 1/4 pound Heirloom tomatoes, or a combination of beefsteak and cherry tomatoes, coarsely chopped
- 0.13 cup Extra virgin olive oil, plus more for serving
- 1/4 cup Crushed and pitted green olives, such as castelveltrano
- 0.08 cup Brine packed capers, drained and coarsely chopped
- 3/4 Cloves garlic, smashed and peeled
- As required Kosher salt and freshly ground pepper
- 3 ounce Short pasta, such as mezzi rigatoni, cavatappi, or gemelli
- 1/4 ounce Pecorino romano, grated, plus more for serving
Nutrition
value
value
821
calories per serving
71 g Fat12 g Protein67 g Carbs6 g FiberOther
Current Totals
- Fat71g
- Protein12g
- Carbs67g
- Fiber6g
MacroNutrients
- Carbs67g
- Protein12g
- Fiber6g
Fats
- Fat71g
Vitamins & Minerals
- Calcium48mg
- Iron2mg
- Vitamin A1030mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B926mcg
- Vitamin B120mcg
- Vitamin C32mg
- Vitamin E10mg
- Copper< 1mcg
- Magnesium72mg
- Manganese1mg
- Phosphorus185mg
- Selenium< 1mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-3