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Buckwheat Noodles with Raw Puttanesca

Servings: 2

  1. Cook the noodles according to the package directions. Drain the noodles but save the pasta water.
  2. In a large bowl, mix the remaining ingredients together. Add the noodles to the bowl with the reserved water, adding one to two tablespoons at one time. Toss everything together with tongs and divide evenly between servings. Enjoy!
  • 3 1/2 oz Buckwheat Soba Noodles (dry)
  • 1/4 cup Water (reserved from cooking pasta)
  • 1 Garlic (clove, minced)
  • 1/2 Lemon (juiced)
  • 1 cup Cherry Tomatoes (halved)
  • 1/2 cup Artichoke Hearts (marinated, chopped)
  • 1/4 cup Pitted Kalamata Olives
  • 2 tbsps Capers
  • 2 tbsps Extra Virgin Olive Oil
  • 1/4 cup Parsley (chopped)