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 information
Yield
4 servings
Ingredients
2
2
1
2
1½
1
2
¼
12
¼
3
Need to make a substitution?
Preparation
Step 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 ¼ cup oil.
Step 2
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid.
Step 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.