Spaghetti With No-Cook Puttanesca

• 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

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.

beefsteak tomatoes, garlic, red pepper, kosher salt, cherry tomatoes, castelvetrano olives, capers, extravirgin olive oil, spaghetti, parsley, unsalted butter

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-no-cook-puttanesca (may not work)