This no-cook pasta sauce is so easy, briny, and packs a unique, bright flavor. It’s inspired by a combination of puttanesca and marinated olives and pairs so nicely with warm pasta and fresh parmigiana regggiano. I mean just look at the colors:
This no-cook pasta sauce would also make a great bruschetta! Inspired by puttanesca and marinated olives, the sauce is super light and bright and packed with really interesting flavor that I think you will love!
No-Cook Pasta with Tomatos, Olives, and Citrus
Inspired by puttanesca and marinated olives, this no-cook pasta sauce is briney, bright, interesting, and SO easy!
Ingredients
- 5 ripe roma tomatoes diced
- 2 cloves garlic minced
- 1 cup castelvetrano olives chopped
- 2 T capers
- 1 ounce olive brine
- 1 T caper brine
- 2 lemons zest only
- 1/2 naval orange zest only
- ⅓ cup high quality olive oil – you want it to taste grassy
- 1 tsp aleppo pepper adjusted for spice preference
- Pinch Salt
Instructions
- Combine all ingredients in a bowl, cover with a clean towel, and allow to set at room temperature for 3-4 hours.
- I like to check for salt / citrus every hour or so, so you have a chance to adjust. It should taste on the saltier side because it needs to stand up to whatever carb you are putting it on.
- When ready to serve, salt pasta water heavily, then cook until al dente
- Combine hot pasta with with sauce and serve immediately with parmigiana Reggiano and more Aleppo pepper as desired
Notes
Substitution notes:
-I do not recommend substituting with cherry or grape tomatoes because they will not release the amount of juice you need to create the sauce you’re looking for! Other tomatoes should be fine.
-You can sub Aleppo pepper for crushed red pepper, but it is not as spicy so you may want to start with less in this case. I love the fruitiness of the Aleppo with this sauce
– If you choose another type of olive I can’t make any promises on the flavor because each has a different level of and briney-ness. I love the subtle brine and butteriness of the Castelvetrano olives in this.
-I do not recommend substituting with cherry or grape tomatoes because they will not release the amount of juice you need to create the sauce you’re looking for! Other tomatoes should be fine.
-You can sub Aleppo pepper for crushed red pepper, but it is not as spicy so you may want to start with less in this case. I love the fruitiness of the Aleppo with this sauce
– If you choose another type of olive I can’t make any promises on the flavor because each has a different level of and briney-ness. I love the subtle brine and butteriness of the Castelvetrano olives in this.
Tried this recipe?Let us know how it was!