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Spaghetti with No-Cook Puttanesca

Name: Spaghetti with No-Cook Puttanesca
Cuisine: italian
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 small grocery run gets this on the table.

Ingredients

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directions

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.
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.
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.

Recipes sourced from Epicurious.com.

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