Spaghetti with No-Cook Puttanesca

Ingredients for Spaghetti with No-Cook Puttanesca

• 2 beefsteak tomatoes (about 450g .), halved crosswise, seeds removed

• 2 garlic cloves, finely grated

• 1 teaspoon crushed red pepper flakes

• 2 teaspoons kosher salt, plus more

• 230g cherry tomatoes, halved

• 150g Castelvetrano olives, crushed, pits removed

• 2 tablespoons drained capers

• 60ml extra-virgin olive oil, plus more for drizzling

• 350g spaghetti

• 1/4 cup finely chopped parsley

• 3 tablespoons unsalted butter, cut into pieces

Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 teaspoons salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and 60ml oil.

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.