No-Cook Puttanesca

Serves: 4 
Spaghetti1 lbcooked (reserve water)
Tomato1.5 lbs (about 3)beefsteak
Garlic2 medium clovesgrated
Cherry tomato1 boxhalved
Olives1.5 cupshalved
Capers3 tbsp
Chili flakes2 tsp
Salt1 tsp
Olive oil1/4 cup
Butter4 tbspunsalted
Basil1/4 cupchopped

  1. Remove seeds and core from beefsteak tomato and chop into large pieces
  2. Pulse with garlic, salt, and chili flakes until smooth
  3. Transfer to bowl and mix cherry tomatoes, olives, olive oil and capers
  4. Add pasta, basil, and butter. Toss with pasta liquid until sauce coats spaghetti.