Fresh Tomato Pasta Puttanesca

Recipe Date: October 17, 2019
Serving Size: 4
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Measurements: Imperial (US)

An easy, weeknight go-to meal that is a wonderful match for our zesty, robust and fruit-forward Barbera/Syrah blend, “Flores Red”. When Flores Red is out of stock, we recommend our Estate Barbera, Topa Red, or Syrah, Santa Barbara County.


  • 2 cups fresh tomatoes
  • 4 garlic cloves
  • ½ cup Kalamata olives
  • 1/3 cup capers, drained
  • 1 tablespoon anchovy paste, optional
  • ½ teaspoon chile flakes
  • Freshly ground pepper and sea salt
  • Hunk of pecorino or parmesan cheese
  • 1 pound of your favorite pasta


Prep all the ingredients for your sauce while the pasta is cooking.

Chop the tomatoes by hand or use a food processor to break them down.

Slice the garlic, and pit and chop the olives. Nothing has to be perfect. This is a very rustic sauce.

Heat a heavy-bottomed skillet over medium heat. Sauté the sliced garlic in olive oil with the chile flakes and anchovy paste, if using, for 2 minutes. Add the chopped fresh tomatoes and their juices, olives, and capers. Stir occasionally, bring to a boil, then reduce the heat to low while your pasta is cooking. Because both the capers and olives are salty, as is the cheese, a pinch of salt is all you need, and a few grinds of pepper.

Toss immediately with your favorite pasta cooked al dente. Divide among pasta bowls and grate some fresh Pecorino or Parmesan cheese on each dish. Enjoy with a glass of 2016 Flores Red!

By Chef Robin Goldstein, from her book, Simply Delicious Wine Country Recipes. Photo by Tenley Fohl.

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