Cooked - Spaghetti With No-cook Puttanesca

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Home Pricing Community My Recipes

Spaghetti With No-cook Puttanesca

4.0

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.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday⏱️Quick Meal

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 101 weeks ago

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