Spaghetti Alla Puttanesco (Uncooked Version)

Name: Spaghetti Alla Puttanesco (Uncooked Version)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/4 cup nicoise olive (or gaeta olives or kalamata olives); 2 1/2 lbs tomatoes, vine ripened (peel, seed) (optional); 1 1/4 cups extra virgin olive oil; 2 garlic cloves, large chopped; 8 leaves fresh basil, torn in small pieces; 1 tablespoon flat leaf parsley, chopped; 1 tablespoon capers, small, drained; 1 pinch crushed red pepper flakes; 1 lb spaghetti

Submitted by nanrichp

"I've had this recipe for years and cannot remember where I got it. You just can't ask for anything faster or more refreshing, especially on those hot summer days when you don't want to heat up the kitchen."

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Ready In:: 25mins
Ingredients:: 9
Serves:: 4

ingredients

¹⁄₄ cup nicoise olive (or gaeta olives or kalamata olives)
2 ¹⁄₂ lbs tomatoes, vine ripened (peel, seed) (optional)
1 ¹⁄₄ cups extra virgin olive oil
2 garlic cloves, large chopped
8 leaves fresh basil, torn in small pieces
1 tablespoon flat leaf parsley, chopped
1 tablespoon capers, small, drained
1 pinch crushed red pepper flakes
1 lb spaghetti

directions

pit the olives and cut them into small slices. Place the tomatoes in a serving bowl. Add the olives and remaining sauce ingredients to the tomatoes with 1/2 teaspoon salt and mix well. Let the sauce marinate for at least 1 hour at room temperature to give the flavors time to develop, or cover and chill in the refrigerator for up to 3 days.
Cook the spaghetti until al dente. Drain the pasta and toss thoroughly with the sauce in serving bowl. Serve at room temperature.
If you like, add 1 teaspoon anchovy paste, or to taste, to the sauce ingredients upfront. For those who have to have a meal with meat add frozen, peeled and deveined, cooked shrimp. Serve with bruschetta.