Need a Break? Make Mimi’s Pasta Puttanesca


A favorite in our house is:  pasta puttanesca.  But maybe not in the summer when you are craving a cold or room temperature dish?   Make the puttanesca but don’t cook it.  Diva-licious!

Shopping List
6 on the vine tomatoes
1  80z jar pitted kalamata olives
1  8 oz jar capers
1 tin flat anchovies
Extra virgin olive oil
Crushed red pepper flakes
1 lb pasta
Fresh basil


  • Rinse, dry and coarsely chop tomatoes, place in large bowl
  • Cut in half lengthwise 1/2 cup kalamata olives, add to tomatoes
  • Rinse and drain 1/4 cup capers, add to tomatoes
  • Coarsely chop 3 anchovies, add to tomatoes
  • Add 1/3 – 1/2 cup extra virgin olive oil
  • Add 1 – 1  1/2 tsp crush red pepper flakes
  • With a hand-held potato masher, mash all of the ingredients together, but leave it a little “chunky”.  Cover with plastic, do not refrigerate.
  • When you are ready to eat, cook the pasta according to the directions on the package.  Drain, add to tomato mixture and thoroughly combine.
  • Chiffonade about a cup of fresh basil leaves and gently stir into pasta before serving.




A Diva “dishes”.  Chiffonade means cut in thin strips.  Don’t make my mistake of buying olives with pits … what a pain in the neck slicing them!  Add the anchovies to taste.  I used 6 filets … we love them.  Experiment, see what you like.  I used 1  1/2 tsp crushed red pepper flakes — again, personal preference, we like spicy food!  Use any pasta you prefer.   This dish I used casarecce and have also tried buccatini.  The thicker pastas go better with this recipe.  Let this sit for up to 4 hours and allow the flavors to meld and emerge.  I usually recommend a sangiovese with pasta.  But, this dish is so savory I wanted a little balance and chose Two Angels Cabernet Sauvignon 2010.   My experience of this wine was dark fruit and chocolate. I felt it really complemented the pasta.


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