Everyday Meals

Spaghetti with No-Cook Puttanesca

Photo by Alex Lau, Prop Styling by Aneta Florczyk, Food Styling by Susie Theodorou

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.

4 servings


    • 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
    • 1 1/2 cups cherry tomatoes, halved
    • 1 cup Castelvetrano olives, crushed, pits removed
    • 2 Tbsp. drained capers
    • 1/4 cup extra-virgin olive oil, plus more for drizzling
    • 12 oz. spaghetti
    • 1/4 cup finely chopped parsley
    • 3 Tbsp. unsalted butter, cut into pieces


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

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