Spaghetti With No-Cook Puttanesca

From: bonappetit.com

Yields: 4 Servings

Ingredients

  • • 2 beefsteak tomatoes (about 1 lb.), halved crosswise, seeds removed
  • • 2 garlic cloves, finely grated
  • • 1 tsp. crushed red pepper flakes
  • • 2 tsp. kosher salt, plus more
  • • 1.5 cups cherry tomatoes, halved
  • • 1 cup Castelvetrano olives, crushed, pits removed
  • • 2 Tbsp. drained capers
  • • 0.25 cup extra-virgin olive oil, plus more for drizzling
  • • 12 oz. spaghetti
  • • 0.25 cup finely chopped parsley
  • • 3 Tbsp. unsalted butter, cut into pieces

Steps

  • Step 1Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and ¼ cup oil.
  • Step 2Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid.
  • Step 3Add pasta, parsley, and butter to sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta. Divide among bowls and drizzle with more oil.