Quick Puttanesca-esque Sauce


2 packages of grape tomatoes, whole
4 cloves garlic, crushed with knife and minced
6-8 tbsp extra virgin olive oil (I’m not sure about this measurement, it should be a generous amount, enough to cover the bottom of the pan – the olive oil really forms the base of the sauce)
2-3 handfuls pitted kalamata olives, chopped
1-2 tbsp capers
1-2 tbsp caper juice (the liquid from the capers jar)

–the quantities of the olives, capers and caper juice depend on how salty you like your sauce. I tend to go for most salty.

1 lb pasta (we like gemelli for this sauce)

Hard parmesean or romano cheese


1. Put pasta water on to boil, salted [can be postponed if you’re making the sauce in advance].

2. Add olive oil and minced garlic to saucepan.  Cook over medium heat until you begin to smell the garlic.

3. Add both tubs of grape tomatoes.  Cook over high heat until they begin to burst.  Once most have burst, reduce to medium heat.

4. Add olives, capers and caper juice.

5. Cook over medium heat, stirring frequently, until the tomatoes are no longer recognizable as tomatoes.  They will almost totally dissolve. Use the back of a spoon to help any resistant tomatoes along.

6. Simmer sauce over low heat while you add pasta to water.  Once pasta is nearly done, add 3 to 4 tbs of the pasta water to the sauce.  Simmer until the water evaporates. [This last step can be omitted if you’re making the sauce ahead of time]

7. Once the pasta is cooked and sauced, grate some parmesean cheese over the whole thing.

Naptime Notes

Naptime Recipe Serving ideas

Serve it up with a big glass of wine!

Naptime Stopwatch

20 minutes!

Naptime Reviews

A simple fresh sauce, perfect!

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