Servings
4 Servings
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.
Ingredients
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
RECIPE PREPARATION
-
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.
-
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ 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.