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Puttanesca Pasta Salad close up photo of salad in a blue serving bowl

Puttanesca Pasta Salad

Puttanesca Pasta Salad - a simple and delicious pasta salad with the bright tomato flavour of a puttanesca sauce that can be served hot or cold.
Course Italian Inspired
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Barry C. Parsons

Ingredients

  • 3 cups uncooked dry rotini pasta rigatoni works well too
  • 3 tbsp extra virgin olive oil
  • 1 medium red onion minced
  • 3 cloves garlic minced
  • 6 cups large tomatoes diced (about 4 )
  • 1 tsp brown sugar
  • 2/3 cup pitted kalamata olives
  • 1 red pepper diced optional
  • ½ tsp chilli flakes or 2 tbsp hot sauce optional
  • 1 teaspoon anchovy paste optional
  • 3 tbsp chopped capers optional

Additionally you will need

  • 1/4 cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1/4 cup chopped fresh basil

Instructions

  1. Boil the pasta in well salted water as instructed on the package until al dente. Be careful not to overcook the pasta.
  2. Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and onions and sauté for about a minute or two until the onions soften but do not brown.
  3. Turn heat to high and toss in the olives, tomatoes, brown sugar, chilli flakes, anchovy paste and capers and cook until the tomatoes just start to break down.
  4. Add the red pepper and basil and cook for an additional few minutes until the juice from the tomatoes has mostly cooked off.
  5. Season the sauce with salt and pepper to taste.
  6. Remove from the heat and stir in the 1/4 cup olive oil and the balsamic vinegar.
  7. Toss the sauce with the cooked pasta and chopped basil.
  8. Whether serving this salad hot or cold, you can still serve it with a sprinkle of finely grated parmesan cheese if you like.

Recipe Notes

I realized after I had taken the photo that I forgot to add the chopped basil! I did toss it in at the end.