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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 ½ cups cherry tomatoes, halved
  • 1 cup Castelvetrano olives, crushed, pits removed
  • 2 Tbsp. drained capers
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 12 oz. spaghetti
  • ¼ cup finely chopped parsley
  • 3 Tbsp. unsalted butter, cut into pieces
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