Spaghetti with No-Cook Puttanesca

Name: Spaghetti with No-Cook Puttanesca
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

"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...."

INGREDIENTS

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2 beefsteak tomatoes (about 1 lb.), halved crosswise, seeds removed

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2 garlic cloves, finely grated

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1 tsp. crushed red pepper flakes

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2 tsp. kosher salt, plus more

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1 1/2 cups cherry tomatoes, halved

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1 cup Castelvetrano olives, crushed, pits removed

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2 Tbsp. drained capers

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

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12 oz. spaghetti

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1/4 cup finely chopped parsley

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3 Tbsp. unsalted butter, cut into pieces

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