This simple, 30-minute pasta features summer’s bounty of fresh tomatoes. The Castelvetrano olives, capers and a touch of spice from red pepper flakes will leave you dreaming of Italy from your own kitchen. Now that you’re likely at home for most of the day, try slow roasting fresh tomatoes on very low heat for a few hours. The result will be tiny bursts of flavor that will brighten this fresh pasta dish. If you prefer to skip the cooking all together, mix fresh tomatoes, capers and olives before adding to warm pasta.
Work Time: 10 Minutes
Hang Time: 20 Minutes (or 3 hours if you decide to slow roast your tomatoes)
- 2 cups cherry tomatoes, rinsed and halved lengthwise
- 3-4 whole garlic cloves, peeled
- 3 tbs olive oil for tomatoes plus ¼ cup for pasta
- A few tbs of chopped herbs such as rosemary or thyme
- 1 cup Castelvetrano olives, pitted
- 2 tbs capers, drained
- 1 tsp crushed red pepper flakes
- 2 tsp kosher salt, plus more to taste
- ¼ cup olive oil
- 12 oz spaghetti
- ¼ cup chopped parsley
- 3 tbs unsalted butter, cut into pieces
For Slow Roasted Tomatoes: Preheat oven to 225º F. Place tomatoes and garlic cloves on your Baking Sheet and drizzle with 2-3 tbs of oil, sprinkle with salt, pepper and fresh herbs. Let them roast in the oven untouched for 2-3 hours. Set aside until you’re ready to cook your pasta.
Combine tomatoes, garlic olives, capers, red pepper flakes and ¼ cup of olive oil in the bottom of a large bowl. Season with salt and pepper.
Melt 1 tbs of butter and oil in your Big Pan and add at least 1 tsp black pepper and toast for 1 minute. Add 2/3 cup of your reserved pasta water and bring it to a simmer. Add the addition 1 tbs of butter and use your tongs to add pasta to the pan.
Bring a Stock Pot of salted water to boil and cook spaghetti until al dente, reserving ¼ of pasta water. Drain pasta and add to bowl with tomato mixture. Immediately add parsley and butter tossing well with sauce and adding pasta liquid graudally until your sauce is incorporated. Serve with fresh grated parmesan cheese if desired.
Pasta water is the unsung hero of a good pasta puttanesca. When you simmer or boil noodles, they release starch. And, using a little bit of starchy pasta water is the key to success in many well known and well-loved pasta dishes. The starchy pasta water emulsifies into a creamy, delicious sauce when added to fats like olive oil, butter, or even meat drippings. See our full guide to working with pasta water here .