Tomato, Arugula, Olive, and Caper No-Cook Pasta Sauce
(This Tomato, Arugula, Olive, and Caper No Cook Pasta Sauce is an old recipe that has been archives on the site but I am keeping the printer-friendly version here so people who have enjoyed the recipe can still find it. You might also like to see Tomato Basil No-Cook Pasta Sauce or Tomato, Herb, and Feta No-Cook Pasta Sauce.)
INGREDIENTS
- 4 cups chopped ripe tomatoes
- 2 cups chopped arugula (or more)
- 15 Pitted Kalamata Olives (affiliate link), sliced
- 2 T Capers (affiliate link), coarsely chopped
- 1/4 cup extra-virgin Olive Oil (affiliate link)
- 1 T finely minced fresh garlic or Minced Garlic (affiliate link)
- 1/2 tsp. red pepper flakes (more or less to taste, this was just a little spicy
INSTRUCTIONS
- Start by chopping up a generous amount of juicy garden-fresh tomatoes!
- I used about 2 cups of chopped arugula. I wouldn’t mind even more arugula, so if you’re a big arugula fan like I am, go for it!
- I sliced the Kalamata olives rather than cutting them in half so more olive flavor was distributed through out the dish.
- I also slightly chopped the capers for the same reason (and used more capers than the recipe said, because I love capers.)
- When all those ingredients are ready, whisk together the extra-virgin olive oil, minced garlic, and red chili flakes.
- Combine the chopped tomatoes, chopped arugula, sliced olives, and chopped capers in a glass or plastic bowl, then pour over the olive oil mixture.
- Let the sauce sit on the counter for an hour (or more!)
- Serve the sauce with cooked spaghetti, sauteed Zucchini Noodles, Palmini Pasta (affiliate link) or any of the varieties of Fiber Gourmet Light Pasta (affiliate link). And definitely it would be amazing over grilled chicken, fish, or pork chops.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.
35 Comments on “Tomato, Arugula, Olive, and Caper No-Cook Pasta Sauce”
Thank you so much! I shudder to think how long that has been there! Fixed now!
A great reminder that no-cook sauces are perfect during tomato season!
Thanks Lydia. I love this type of sauce!
This was delicious! The family loved it. I just started with an organic veggie delivery company & trying things I've never had before. Thanks for this yummy recipe.
Yes, the arugula is marinated in the sauce.
Kalyn, I'm making this for dinner. Just wanted to confirm that you marinate the arugula wih the other ingredients.
So glad you liked it. Yes, by all means use less garlic if you want to; I'm pretty into garlic myself! Letting it come to room temperature sounds like a good idea.
I made this tonight and it was delicious! I served it with pan-seared shrimp. I do have enough left over for lunch tomorrow, so I'll take it out of the fridge in the morning and let it get to room temp by lunch, and hopefully it'll be ok. It is kind of garlicky for my taste, so I might use less garlic next time.
Even when they are from people who may just be well-meaning readers of the blog, I can't let people post links to other weight-loss sites. If I do, my blog will be over-run with that type of comment. Thanks for your understanding.
Dara, I loved the arugula in this! Well, I guess it's pretty obvious that I love arugula, but it was perfect for this combination.
Rachel, I have a few more recipes coming with tomatoes, but they are definitely slowing down in the garden here.
Looks great! I too have been making a ton of recipes to use up all my tomatoes. I love it!
What a beautiful pasta dish! I never think to mix arugula into pasta, but this is a great way to pack extra veggies into a meal.
Martha, hope you enjoy it. I think this is the perfect dish for late-summer tomatoes.
What a healthy delicious pasta recipe. I too am a big fan of no cook pasta sauces, after having my first one on a weeklong cooking vacation a couple of years ago. This is going on my must try list as soon as I can gather all the ingredients.
P.S. Not sure I deserve to be a "food blog hero" but thanks!
I think you will be impressed with how flavorful they are!
I have been seeing no-cook sauces a lot lately and now that you, one of my food blog heros, has given the stamp of approval, I might just make one. Thanks once again, Kalyn!
Cara, I think I'll eat it no matter how it's prepared, or even just raw with a little lemon and olive oil!
I don't blame you for eating up your arugula so quickly – it's so good!
Mary, glad you like it and hope you're having a great day too.
What a beautiful pasta. Those vibrant colors have made me hungry. I hope you are having a great day. Blessings…Mary
Mindy, you're welcome. Hope you enjoy it!
I'm running off to the store today to buy the ingredients for this. I love fresh sauces. Thank you.
Lydia me too. I loved this sauce, especially how the arugula was slightly wilted by the hot pasta.
I love the way hot pasta "cooks" the no-cook sauce, giving it just that little bit of warmth that makes the dish come together. Tomatoes, olives and pasta are an irresistible combination.
Healy, thanks, and it really was good!
Leslie, I love knowing that. Thanks for taking time to tell me.
Joanne, true, summer-ripe tomatoes are key to this type of sauce.
Jan, I agree, the fresh tomato sauce is so good on hot pasta.
Val, me too! Glad you liked it.
Susan, I'm hoping when I get my garden "improved" this fall I will be more in the mood for spring and fall planting in the future!
We really have similar taste in recipes! I bet if my recipe and magazine files were in better order, I could find this one earmarked because it's just the kind of dish I love.
There's only one problem with it – I'd probably eat all the sauce while the pasta water was boiling.
Next year – if I keep bugging you enough – you'll have arugula in your garden and won't have to do so much ingredient coordinating to make this. 😉
My kind of pasta dish Kalyn.
Oh yum, I love fresh sauces.
I became a fan of no cook sauces this summer as well! Especially with fresh local tomatoes…the flavors just burst in your mouth.
Great stuff! I keep learning new things every time I come back to your blog.
This recipe sounds delicious! I love all the healthy ingredients =)
Jeanette, if you like arugula, you'll love it!
Maria, thank you!! I hate it when I make a mistake like that. Really appreciate the heads up.
Love this colorful pasta dish!
The title reads whole what spagetti-just an fyi:)
That sounds delicious! I have some arugula that I was just thinking about what to make with it. Now I know! Thanks so much for the recipe!