PASTA WITH NO-COOK PUTTANESCA SAUCE

Pasta with No-Cook Puttanesca Sauce image

Provided by Martha Stewart

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 8

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1 pound heirloom tomatoes, or a combination of beefsteak and cherry tomatoes, coarsely chopped (3 cups total)
1/2 cup extra-virgin olive oil, plus more for serving
1 cup crushed and pitted green olives, such as Castelveltrano
1/3 cup brine-packed capers, drained and coarsely chopped
3 cloves garlic, smashed and peeled
Kosher salt and freshly ground pepper
12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli
1 ounce Pecorino Romano, grated (1/2 cup packed), plus more for serving

Steps:

In a large bowl, combine tomatoes, oil, olives, capers, and garlic. Season generously with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
Add pasta to bowl with tomatoes; add reserved pasta water and cheese. Toss well to combine, creating a silky sauce. Remove garlic; serve with more cheese and pepper and a drizzle of oil.