| |

Spaghetti Puttanesca with Fresh Tomatoes

Spaghetti Puttanesca with Fresh Tomatoes

Prep Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4


  • 1 pound about 4 local beefsteak tomatoes, halved crosswise and seeds removed
  • 2 local garlic cloves finely grated
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons Kosher salt
  • 1 1/2 cups fresh local cherry tomatoes halved
  • ¾ cup Castelvetrano olives pits removed and halved
  • 3 tablespoons drained capers
  • ¼ cup local extra-virgin olive oil such as GB Olive Oil Co
  • 8 ounces dry spaghetti
  • 1 tablespoon local unsalted butter such as Organic Valley
  • 2 ounces local BelGioioso Sharp Provolone grated
  • 3 fresh local basil leaves thinly sliced


  • Pulse tomatoes, garlic, red pepper flakes, and 2 teaspoons salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers and oil.
  • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid.
  • Add drained spaghetti, butter, provolone, basil and reserved pasta water to tomatoes. Toss with tongs to combine.
  • Drizzle with additional olive oil and Kosher salt if desired before serving.
Keyword Spagetti, Tomato

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating