4 Servings

Spaghetti with

No-Cook Puttanesca

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.



  • 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





  • 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.