Ingredients
- 1 pound tomatoes (beefsteak tomatoes, seeds removed, halved crosswise)
- 2 cloves garlic, grated
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons kosher salt, plus more
- 1 1/2 cups tomatoes, halved (cherry tomatoes)
- 1 cup olives (crushed, pit removed)
- 2 tablespoons capers (drained)
- 1/4 cup olive oil (extra virgin, plus more for drizzling)
- 12 ounces dry spaghetti pasta
- 3 tablespoons butter (cut in pieces)
How to Make
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Step 1: Pulse beefsteak tomatoes, garlic, red pepper flakes and 2 teaspoon of salt until smooth
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Step 2: Transfer to a large bowl and add cherry tomatoes, capers and olive oil
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Step 3: Cook pasta until al dente, reserve 1/4 cup pasta water and drain
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Step 4: Add pasta and butter to sauce, tossing vigorously, splashing in small ,amounts of pasta water until it emulsifies coating the pasta.
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Step 5: Serve
We hope you enjoy this recipe!
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