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Weeknight Pasta with No-Cook Puttanesca

It's August. It's HOT. And the last thing anyone really wants to do is slave over a hot stove or turn on the oven, am I right? Well, rest easy friends because I have got the solution for you. Yes, you'll have to turn on the stove, but don't worry because everything comes together in less than the time it takes to bring a pot of water to boil, let alone cook your pasta.

I've added some of my Italian Countryside Spice Blend to the sauce because I love the way the porcini mushroom powder adds depth and richness to the sauce (and this is true of any pasta sauce, tbh), but you can absolutely make this dish without it. Just check the sauce for seasoning and add a little kosher salt and pepper if you feel like it needs it.

Now, let's get cooking!

Weeknight Pasta with No-Cook Puttanesca

Serves 2 (generously)


  • 8 ounces dried pasta of choice (I used orecchiette here, but feel free to use absolutely any pasta shape that strikes your fancy)

  • 1/4 cup capers, drained but not rinsed

  • 4 boquerones (white anchovies marinated in olive oil and vinegar), minced (See note below)

  • 1 1/2 pounds tomatoes, cored and diced

  • 1 cup pitted green olives, roughly chopped

  • 3-4 garlic cloves, minced

  • 1/2 cup lightly packed Italian parsley, minced

  • 1 tablespoon Italian Countryside Spice Blend (optional but highly recommended)

  • 1/2 cup extra virgin olive oil

  • 1 teaspoon crushed red pepper (optional)


Bring a pot of salted water to a boil and cook pasta according to package instructions.

Meanwhile, combine the remaining ingredients in a large mixing bowl and mash lightly with a fork or potato masher to achieve a kind of chunky sauce. If you're not using the Italian Countryside Spice Blend you may need to season with salt and pepper to taste.

Once the pasta is done cooking, drain it and immediately add it to the sauce. Toss to coat and serve immediately.

Note: If you can't find boquerones, regular canned anchovies are fine, but you may want to use 2 or 3 fillets instead of 4, as boquerones have a much milder flavor than canned anchovies.

Suggested Wine Pairing: This dish, with it's briny spice and acidic tomatoes is just screaming for a crisp white wine with some minerality, like a Vermentino or Albarino, like this one from Martin Codax.

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