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
- 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.
- 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.
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