Cold Puttanesca pasta is a tasty cold summer first course, easy to make and very appetizing.
Ready in no time, with a no-cook dressing, it’s perfect to prepare in advance, to take to the office for lunch or to the beach, or for a lunch or dinner in the garden or on the terrace, alone or with friends.
Read how to make cold Puttanesca pasta with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 280 g pasta
- 300 g cherry tomatoes
- 20 black olives (pitted)
- 3 fillets anchovies
- 1 tablespoon capers
- parsley
- extra virgin olive oil
- salt
Preparation of Cold Puttanesca Pasta
Cook the pasta in plenty of salted boiling water.
Meanwhile, wash the cherry tomatoes and cut them into wedges or halves, depending on their size.
Gather them in a large bowl.Clean the parsley with a damp paper towel and chop it finely.
Peel the garlic.
In a small bowl, put 50 ml of extra virgin olive oil and the anchovy fillets, and mash them with a fork until completely broken down.Add the oil with anchovies, the garlic clove, olives, capers, and some chopped parsley to the cherry tomatoes and mix thoroughly.
Drain the pasta al dente and rinse it under cold running water to cool it down and stop the cooking process.
Add it to the bowl and mix well, adjusting the salt if necessary and adding a bit more extra virgin olive oil.
Keep your cold Puttanesca pasta in the refrigerator until ready to serve.
Notes
Also visit the collection Pasta salad and cold pasta 10 recipes with lots of easy and tasty ideas, perfect for summer: you can find it directly by clicking HERE.
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