Name: Spaghetti with No-Cook Puttanesca
Yield: 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 1/2 cups cherry tomatoes, halved; 1 cup Castelvetrano olives, crushed, pits removed; 2 Tbsp. drained capers; 1/4 cup extra-virgin olive oil, plus more for drizzling; 12 oz. spaghetti; 1/4 cup finely chopped parsley; 3 Tbsp. unsalted butter, cut into pieces

A serving bowl of pasta with tomatoes olives and capers.

Photo by Alex Lau, Prop Styling by Aneta Florczyk, Food Styling by Susie Theodorou

Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation—it also prevents the sauce from being watery.

Recipe information

Yield
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 1/2 cups cherry tomatoes, halved

1 cup Castelvetrano olives, crushed, pits removed

2 Tbsp. drained capers

1/4 cup extra-virgin olive oil, plus more for drizzling

12 oz. spaghetti

1/4 cup finely chopped parsley

3 Tbsp. unsalted butter, cut into pieces

Preparation

Step 1
Pulse 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 1/4 cup oil.
Step 2
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid.
Step 3
Add 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.