Spaghetti Puttanesca

Serves: 4  
Spaghetti1 lbcooked
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
  • Reserve pasta water for later
  • Remove seeds and core from beefsteak tomato and chop into large pieces
  • Pulse with garlic, salt, and chili flakes until smooth
  • Transfer to bowl and mix cherry tomatoes, olives, olive oil and capers
  • Add pasta, basil, and butter. Toss with pasta liquid until sauce coats spaghetti.
  • Chill for 1 or 2 hours to allow flavors to meld