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; 1½ 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

Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk

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 notes