Warm Puttanesca Pasta Salad

As the weather begins to warm, this Warm Puttanesca Pasta Salad is the perfect thing to remind us that summer is on the way!

Cherry tomatoes, that are almost always in season, are marinated in olive oil and a splash of red wine vinegar to bring out their sweetness.  The pasta is loaded with delicious flavors from fresh basil, Castelvetrano olives, fresh oregano, capers and anchovies.  Topped with crispy prosciutto, this is the perfect warm weather pasta salad!

To crispu up the prosciutto, simply microwave slices on paper towels set on a microwave-safe plate.  It only takes a couple of minutes.  So easy and so delicious!

This dish comes together in a snap, especially if you chop up all of the ingredients before even beginning.  Chop anchovies and olives, slice basil, and chop oregano.  Place them in individual small bowls and all that’s left is to combine them with the pasta and tomatoes.

Cook the pasta according to the directions.  Drain the pasta, saving one cup of pasta liquid.

Drain the tomatoes and save the marinade.  Combine the warm pasta, chopped anchovies, tomato liquid and 1/3 of a cup of pasta liquid in a skillet and cook over medium heat.  Let the sauce thicken a bit and add the tomato mixture, sliced basil, olives, oregano and capers.

Crumble the crispy prosciutto over the top and garnish with basil leaves.

Serve right away or warm.  It’s also delicious cold from the fridge if you have leftovers (I’m betting you won’t)!

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Warm Puttanesca Pasta Salad

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 pound cherry tomatoes, halved
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup minced shallot (from 1 medium shallot)
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 large garlic clove, grated
  • 12 ounces uncooked casarecce pasta
  • 4 (1/2-ounce) prosciutto slices
  • 3 oil-packed anchovies, finely chopped
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup coarsely chopped Castelvetrano olives
  • 2 tbsp chopped fresh oregano
  • 2 tbsp drained nonpareil capers
  • Fresh basil leaves, for garnish
  • 1/2 tsp cracked black pepper, for garnish (optional)


Place tomatoes in a medium bowl; sprinkle with salt and ground pepper, and toss to combine. Add shallot, oil, vinegar, and garlic; toss well. Let stand at room temperature at least 20 minutes.

Meanwhile, cook pasta in salted water according to package directions. Reserve 1 cup cooking liquid; drain pasta.

Place 2 prosciutto slices on paper towels on a microwave-safe plate. Microwave on HIGH until crisp, 1 minute and 30 seconds to 2 minutes. Repeat with remaining 2 prosciutto slices.

Drain tomato mixture over a bowl, reserving liquid. Combine warm pasta, anchovies, tomato liquid, and 1/3 cup cooking liquid in a large skillet over medium-high. Cook until sauce slightly thickens and coats pasta, about 2 minutes. Remove from heat. Stir in drained tomato mixture, sliced basil, olives, oregano, and capers. Crumble prosciutto over pasta; garnish with basil leaves and, if desired, cracked pepper.

Recipe by Food & Wine


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